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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use dry chili pepper primarily as a spice to add heat and flavor …
What it is
Dry chili pepper is the dried fruit of plants from the genus Capsicum. These peppers are harvested when mature and then dried, either naturally in the sun or using mechanical dryers. Drying concentrates their flavor and heat.
Why it's used
Manufacturers use dry chili pepper primarily as a spice to add heat and flavor to foods. It is a key ingredient in many cuisines worldwide, found in products ranging from snacks like chips and pretzels to sauces, marinades, and frozen meals.
Health notes
Dry chili pepper is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The main active compound, capsaicin, is responsible for its heat and may have some antioxidant properties. Regulatory bodies like EFSA have evaluated capsaicinoids, but no specific ADI is set for dry chili pepper itself. Some individuals may experience digestive upset from spicy foods.
Allergen info
Dry chili pepper is not one of the nine major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.