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.
Onions are a perennial herb that are part of the Allium family of plants, which also includes garlic, chives, and leeks. They are round or slightly flattened vegetables with brown skin that grow underground and have many white layers on the inside. Onions can vary in size, shape, color, and flavor, ranging from less than 1 inch to more than 4.5 inches across and can be red.
Papayas are large, sweet, oblong fruits with smooth skin that can vary in size and shape depending on the variety.
