What is better to use in food - green chillies or red chilly?

There's no definitive answer to which chili is "better" for food as it entirely depends on your personal preference and the dish you're making. Here's a breakdown to help you choose:

Green Chili:

* Flavor: Typically milder than red chili, with a fresh, vegetal flavor. They can also have a slightly fruity or grassy note.

* Heat: Varies depending on the variety, but generally less spicy than red chili.

* Uses: Great for adding freshness and a subtle heat to dishes like salsas, guacamole, stir-fries, and curries. They also work well in dishes where you want the heat to be more mellow, like salads or soups.

Red Chili:

* Flavor: Generally bolder and more intense than green chili, with a complex flavor profile that can range from smoky to fruity to earthy.

* Heat: Ranges widely depending on the variety, from mild to extremely hot.

* Uses: Commonly used for adding depth, complexity, and spice to dishes like chili, stews, curries, and sauces. They are also popular in dry rubs and spice blends.

Choosing the right chili:

* Heat Level: Consider how much spice you and your diners prefer.

* Flavor Profile: Think about what kind of flavor you want to enhance in your dish.

* Appearance: Green chili offers a vibrant green color while red chili provides a reddish hue.

Ultimately, the best chili for your food depends on your individual taste and the recipe you're making. You can experiment with different varieties and combinations to find your favorite chili.