Chilli Paste

Chilli paste is a condiment made from ground or puréed chillies, often blended with other ingredients like garlic, vinegar, salt, and spices. It can range from mild to intensely hot, depending on the type of chillies used and the preparation method. Chilli pastes are a staple in many cuisines worldwide, particularly in Asia and Latin America.

Manufacturers use chilli paste to impart heat, flavour, and colour to a wide variety of foods. It acts as a key flavouring ingredient, adding a characteristic spicy kick and depth. Chilli paste is commonly found in sauces, marinades, curries, soups, and as a condiment for dipping.

Chilli paste is not typically considered a food additive under UK law and does not have an E-number. The primary active compound in chillies is capsaicin, which is responsible for the sensation of heat. Some research suggests capsaicin may have a role in metabolism, but evidence is mixed and more robust studies are needed. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific intake limits for chilli paste itself, but advise a balanced diet. EFSA has evaluated capsaicinoids, but did not set a numeric limit (ADI not specified).