Green chiles, also known as Capsicum frutescens, are a common vegetable in Indian cuisine and a staple dish in U.S. Southwestern cuisine. They can be long and slender, or wider and conical, with a glossy, waxy skin that ranges in color from pale green to dark green. The skin can be smooth or crinkled, and the flesh is crisp and pale green, with a central cavity filled with cream-colored seeds. Green chiles have a sharp, tangy, and pungent flavor, with an earthy, vegetal taste, and can be heatless or moderately spicy. Their spiciness comes from a chemical called capsaicin, which also has other health benefits, such as pain relief and effects on the heart and stomach.