Chilli (Capsicum spp.)

About

What it is and where it shows up.

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

The regulatory and scientific consensus.

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

What food-safety regulators have decided.

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

Whose guidance would steer them away.

Pregnancy — Herbal capsaicin supplements are generally not recommended during pregnancy without healthcare provider guidance; safety data in pregnant humans are limited, and high-dose capsaicin preparations should be avoided.

Lactation — A published case report documents skin rashes in two breastfed infants whose mothers consumed red pepper, suggesting capsaicin or metabolites may pass into breast milk and provoke reactions in nursing infants.

Infants — Chilli is highly irritating to the immature gastrointestinal tract and mucous membranes of infants and is not appropriate as a food ingredient for this age group.

Children — High-capsaicin chilli products can cause significant GI and mucosal irritation in young children; intake should be age-appropriate and limited.

Ibs — Capsaicin activates TRPV1 receptors in the gut, which can exacerbate visceral hypersensitivity and worsen abdominal pain, bloating, and diarrhoea in individuals with irritable bowel syndrome.

Research citations

The sources behind this verdict.

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

Independently researched6 citations