Epic source
Sugars
10.1 g · 20% DV target
Chilli sauce runs from thin, vinegary hot sauces to thick, sweeter tomato-based versions, and all of them get their heat from capsaicin, the main active compound in chilli peppers.
Sodium (salt) is the main nutritional consideration. Chilli sauce is salty by weight, but you typically use a teaspoon or two, so the amount per serving is far smaller than the per-100g figures imply.
Tomato-based chilli sauces carry lycopene (a red carotenoid pigment, the compound that gives tomatoes their colour), while thin vinegar-style hot sauces made mostly from chillies have a different profile.
Most research on chilli and health is observational, tracking what people eat and what happens to them. It shows associations rather than proving cause.
Early research suggests chilli's capsaicin (the compound that makes chillies hot) may have a role as an anti-obesity dietary aid, but this is still an area of active study.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
10.1 g · 20% DV target
40.8 μg · 5% DV target
1.94 mg · 13% DV target
12.0 mg · 13% DV target
1294 mg · 56% DV target
Not a benefit — best kept low
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Unopened bottles, per the best-before date
Thicker, sweeter, tomato-based sauces are best kept cold once opened
Chilli peppers originated in Mexico roughly 9,000 to 7,000 years ago, so the world's hot sauces all trace back to a crop first used in the Americas.