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Close-up of Methi-Matar-Malai with white curry with fresh green chilies, mint leaves, and onions. A popular, delicious Indian Royalty Free Stock Photo

Close-up of a chili plant with fresh green chilies growing among the brightly colored leaves. Royalty Free Stock Photo

Close up of fresh green chilies on a white background. Royalty Free Stock Photo

close-up of fresh green chilies still hanging on the tree Royalty Free Stock Photo

Close-Up of Fresh Green Chilies Royalty Free Stock Photo

Fresh Butternut Pumpkin, Green chilies, Lime, Brinjal close-up picture. Royalty Free Stock Photo

Vibrant green chilies fill a red basket, captured in a close-up shot. Perfect for food, cooking, spice, healthy eating and fresh. Royalty Free Stock Photo

Chilies have always been known as ingredients that add spice to Sri Lankan food and without chilies, any Sri Lankan food is incomplete. There are two kinds of chilies found commonly in our household which are green chilies and red chilies. Both have distinct tastes and also have different health benefits. Born as green, when they are dried, they turn red as they lose all the water content and become more pungent. As chilies dry up and turn red, they lose a major chunk of nutrients.