Red Pepper Paste

Red pepper paste is a culinary ingredient made from puréed red peppers, often with added spices, salt, and sometimes vinegar or other preservatives. It is a staple in many cuisines, particularly in Mediterranean, Middle Eastern, and North African cooking. The peppers are typically roasted or dried before being ground into a paste.

Manufacturers use red pepper paste primarily for its intense flavour and colour. It adds a sweet, slightly smoky, and sometimes spicy dimension to dishes. It is commonly found in savoury products like marinades, sauces, stews, dips, and as a spread.

Red pepper paste is not considered a food additive in the UK and does not have an E-number. It is a foodstuff in its own right. Peppers are a source of vitamins, particularly vitamin C, and antioxidants like capsaicin. Evidence does not suggest adverse health effects from consuming red pepper paste in typical dietary amounts. Regulatory bodies have not set specific limits for its consumption as it is a food ingredient.