Green Chilli Paste

Green chilli paste is made from ground green chillies, often with added salt, oil, or other spices. It is used to impart a spicy, pungent flavour and a vibrant green colour to dishes. The specific preparation can vary, influencing its final texture and heat level.

Manufacturers use green chilli paste primarily as a flavouring agent to add heat and a distinct chilli taste to a wide variety of savoury foods. It is commonly found in Indian and South Asian cuisine, featuring in dishes like curries, marinades, snacks such as samosas, and ready meals.

Green chilli paste is not considered a food additive under UK law and does not have an E-number. Its primary component, green chilli, contains capsaicin, which is responsible for the heat sensation. While capsaicin has been studied for various physiological effects, these are generally associated with high doses or specific extracts, not typical dietary consumption of chilli paste. Evidence regarding long-term health impacts at normal intake levels is mixed, with some research suggesting potential benefits while others highlight possible irritation for sensitive individuals. Regulatory bodies have not set specific intake limits for chilli paste itself.