Chilli Mash

Chilli mash is a paste made from ground chillies, often mixed with salt and sometimes other ingredients like vinegar or water. It is produced by fermenting or processing fresh chillies to create a concentrated flavour and texture. The specific chillies used can vary widely, influencing the final heat and flavour profile.

Chilli mash is primarily used to impart heat and a distinct chilli flavour to food products. It acts as a flavour enhancer and can contribute to the overall taste complexity. It is commonly found in hot sauces, marinades, savoury snacks, and some condiments.

Chilli mash is not classified as a food additive in the UK and does not have an E-number. It is a food ingredient derived from vegetables. Capsaicin, the compound responsible for the heat in chillies, has been studied for various physiological effects, though evidence for significant health benefits or risks at typical dietary intakes is mixed and often based on high-dose studies. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for chilli consumption.