Green chilli peppers vary in size and shape, and are generally small, conical, and slender, tapering to a point on the non-stem end. The pods range in length, and the skin is bright green, smooth, and waxy. Underneath the skin, the flesh is thin, crisp, and pale green, encasing a central cavity filled with small, round, and flat cream-colored seeds. Green chilli peppers have a fruity, subtly earthy flavor with a pungent heat that slowly builds and then lingers. Green chile peppers are a good source of vitamins A and C. The peppers also contain fiber, copper, potassium, vitamins B6 and K, and capsaicin, a chemical compound that triggers the brain to feel the sensation of heat or spice. Capsaicin has been shown to provide anti-inflammatory benefits.