Chilli Powder | whatsinit

About

What it is and where it shows up.

Chilli powder is the dried and ground fruit of Capsicum species (principally Capsicum annuum and Capsicum frutescens), used globally as a spice to impart pungency, colour, and flavour to food. Its primary bioactive compounds are capsaicinoids — chiefly capsaicin — which activate TRPV1 sensory receptors to produce the characteristic heat sensation.

Safety summary

The regulatory and scientific consensus.

Chilli powder is broadly recognised as safe at normal culinary doses; however, capsaicin can cause dose-dependent gastrointestinal irritation, mucosal damage, and metabolic stress involving hepatic cytochrome P450 enzymes. One epidemiological study identified very high chilli consumption as a potential risk factor for gastric cancer, though other studies did not confirm this association and no formal IARC classification applies to chilli powder. Individuals with gastrointestinal conditions, liver or kidney disease, and infants are the principal sensitive populations.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Chilli powder is permitted as a food spice without a formal ADI. The EU mandates a maximum level of 5 μg/kg for aflatoxin B1 and 10 μg/kg for total aflatoxins in spices including chilli and peppers. EFSA and FDA treat natural spice ingredients as not requiring pre-market approval, provided manufacturers ensure safety under labelled or customary conditions of use.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Standardised under FSS (Food Products Standards and Food Additives) Regulations 2011, Chapter 2.9. Chilli powder (Capsicum frutescens L.) must be dry, free from added colouring matter, mineral oil, extraneous matter, and harmful substances; may contain up to 2.0% edible vegetable oil with label declaration. Contaminant and pesticide residue limits are governed by FSS (Contaminants, Toxins and Residues) Regulations, 2011.source
FDA (Food and Drug Administration) (United States)	Approved	Capsicum and paprika are Generally Recognized as Safe (GRAS) by the U.S. FDA for use in food (21 CFR Part 182). No specific daily intake limit is established for the whole spice powder. Salmonella contamination in spices is a recognised food-safety concern subject to FDA enforcement under the Risk Profile on Pathogens and Filth in Spices.source

Who should approach with care

Whose guidance would steer them away.

Infants — Capsaicin-containing spices are inappropriate for infants due to intense gastrointestinal irritation, mucosal sensitivity, and the absence of any safe intake threshold established for this age group.

Children — High capsaicin content can cause significant GI discomfort, mucosal irritation, and pain in young children; use should be minimal and age-appropriate.

Pregnancy — Excessive chilli consumption during pregnancy may cause or worsen gastroesophageal reflux and GI irritation; normal culinary quantities are generally considered safe but very high intake should be avoided.

Ibs — Capsaicin activates TRPV1 receptors in the gut epithelium, exacerbating abdominal pain, cramping, and altered bowel habits in individuals with irritable bowel syndrome.

Ibd — Spicy foods including chilli powder can trigger disease flares and worsen mucosal inflammation in individuals with Crohn's disease or ulcerative colitis.

Research citations

The sources behind this verdict.

1FDA. Risk Profile: Pathogens and Filth in Spices. fda.gov
2PubMed. A comprehensive review of capsaicin: Biosynthesis, industrial productions, processing to applications, and clinical uses, 2024. pmc.ncbi.nlm.nih.gov
3FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.9: Salt, Spices, Condiments and Related Products, 2011. fssai.gov.in
4PubMed. 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
5other. Opinion of the Scientific Committee on Food on Capsaicin, 2002. ec.europa.eu
6

Independently researched6 citations