About
Chilli refers to the pungent fruit of Capsicum plants (primarily C. annuum and C. frutescens), consumed globally as a spice and flavouring ingredient. Its characteristic heat and flavour arise primarily from capsaicinoids, the most abundant being capsaicin (8-methyl-N-vanillyl-6-nonenamide, CAS 404-86-4).
Safety summary
Capsicum and its extracts are generally recognized as safe (GRAS) by the FDA for use in food; typical dietary intakes are considered safe for most adults. Capsaicin's mutagenic and carcinogenic potential has been studied with conflicting results — some small epidemiological studies suggest a link to gastric cancer at very high intakes, while anticancer properties (apoptosis induction, chemopreventive effects) have also been widely reported. Sensitive populations, including people with gastrointestinal disorders (IBS, GERD) and breastfeeding mothers, should exercise caution, as capsaicin can irritate the GI mucosa and may cause reactions in nursing infants.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Chilli and capsicum are permitted as food ingredients under the Australia New Zealand Food Standards Code. No specific ADI has been established. Labelling of chilli as an allergen/ingredient is required when used in processed foods.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Chilli and capsicum are permitted as food spices and flavourings under EU food law. The EU Scientific Committee on Food reviewed capsaicin safety and did not establish a formal ADI; estimated maximum daily intake from mild chillies and paprika is approximately 0.025 mg/kg bw (~1.5 mg/person/day). Aflatoxin and N-nitroso compound contamination of raw material must be controlled.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Chilli is regulated as a permitted spice and condiment under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. FSSAI specifies quality parameters for dried chillies including moisture content, total ash, and acid-insoluble ash limits.source |
| FDA (Food and Drug Administration) (United States) | Approved | Capsicum and paprika are generally recognized as safe (GRAS) by the FDA for use in food (21 CFR 182.10). Capsaicin is also considered GRAS for use in food and candy. Capsicum oleoresin and capsicum extract are listed in the FDA Substances Added to Food (EAFUS) inventory. |
Who should approach with care
Research citations
- 1other. Opinion of the Scientific Committee on Food on Capsaicin. ec.europa.eu
- 2FDA. Substances Added to Food (formerly EAFUS) – Capsicum. hfpappexternal.fda.gov
- 3FDA. Capsaicin – MotherToBaby Fact Sheet (NCBI Bookshelf / NIH). ncbi.nlm.nih.gov
- 4PubMed. Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review, 2022. pubmed.ncbi.nlm.nih.gov
- 5PubMed. A comprehensive review of the carcinogenic and anticarcinogenic potential of capsaicin, 2012. pubmed.ncbi.nlm.nih.gov
- 6PubMed. Final report on the safety assessment of Capsicum annuum extract, Capsicum annuum fruit extract, Capsicum annuum resin, Capsicum annuum fruit powder, Capsicum frutescens fruit, Capsicum frutescens fruit extract, Capsicum frutescens resin, and capsaicin, 2007. pubmed.ncbi.nlm.nih.gov
