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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use ground chili peppers primarily as a spice to add heat and flavor …
What it is
Ground chili peppers are made from dried, ground pods of various species of the Capsicum plant. These plants are native to the Americas and are cultivated worldwide. The grinding process can vary, from a coarse powder to a fine flour, depending on the desired texture.
Why it's used
Manufacturers use ground chili peppers primarily as a spice to add heat and flavor to foods. They are a key ingredient in many savory dishes, sauces, marinades, and snack foods. Their distinct taste and varying levels of spiciness make them versatile for creating a wide range of flavor profiles.
Health notes
Ground chili peppers are generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The capsaicin, the compound responsible for their heat, can cause digestive upset in some individuals, especially at high intakes. International bodies like JECFA have evaluated chili peppers and their extracts. Evidence on the long-term health effects of consuming chili peppers is mixed, with some studies suggesting potential benefits and others noting risks associated with very high consumption.
Allergen info
Ground chili peppers are not derived from any of the nine FDA major allergens. They do 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.