Dry Red Chilli | whatsinit

About

What it is and where it shows up.

Dry red chilli is the dried fruit of Capsicum annuum or Capsicum frutescens plants, consumed worldwide as a spice and flavouring for its characteristic pungency and deep-red colour, both properties attributable primarily to capsaicinoid compounds (especially capsaicin) and carotenoid pigments. It is a natural whole-food ingredient rather than a chemically isolated additive and carries no assigned INS/E-number in that form.

Safety summary

The regulatory and scientific consensus.

Capsicum and paprika are classified as GRAS (Generally Recognized As Safe) by the FDA under 21 CFR 182.10 for use as spices and natural flavorings in food. The EU Scientific Committee on Food (SCF, 2002) concluded that available data were insufficient to establish a formal safe exposure level for capsaicinoids and gave a rough estimate of maximum daily intake from mild chillies and paprika in Europe of approximately 1.5 mg/day; no numerical ADI has been set by any major authority. High-dose animal studies showed gastric mucosal damage and tumor-promoting effects, and aflatoxin contamination in improperly stored dried chillies is a documented food-safety concern, particularly in tropical supply chains.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Dried red chilli (capsicum) is permitted as a food ingredient/spice under Australia New Zealand Food Standards Code. No specific ADI or maximum intake limit established for whole dried chilli. Subject to maximum residue limits for pesticides under the code.source
EFSA (European Food Safety Authority) (European Union)	Approved	Dried red chilli is permitted as a food ingredient and flavouring under EU general food law (Regulation (EC) No 178/2002) and Regulation (EC) No 1334/2008 on flavourings. The SCF (2002) found insufficient data to set a formal ADI for capsaicinoids. EFSA's 90th Advisory Forum (2023) reviewed health risks of capsaicinoids from hot chilli peppers, noting detrimental effects on gastric mucosa at high intakes. Capsicum oleoresin (paprika extract) is separately approved as food colour E160c.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Dry red chilli is regulated as a spice under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations. FSSAI sets quality and purity standards including limits on aflatoxin (total aflatoxins ≤30 µg/kg), moisture, extraneous matter, and pesticide residues. Adulteration with Sudan dyes and artificial colours is a specific enforcement focus.source
FDA (Food and Drug Administration) (United States)

Who should approach with care

Whose guidance would steer them away.

Infants — Capsaicinoids cause intense mucosal irritation via TRPV1 receptor activation; infants' gastrointestinal tracts are immature and cannot tolerate pungent spices, as confirmed by paediatric dietary guidelines globally.

Children — High capsaicinoid content may cause significant gastric and intestinal irritation in young children; paediatric nutritional guidance recommends limiting pungent spice exposure in early childhood.

Ibs — Capsaicin activates TRPV1 receptors throughout the gastrointestinal tract and can exacerbate IBS symptoms including abdominal cramping and diarrhoea, as noted in EFSA's 2023 advisory review of hot chilli health risks.

Ibd — BfR risk assessments presented at EFSA's 90th Advisory Forum (2023) document detrimental effects of capsaicinoids on gastric and intestinal mucosa, making regular high consumption inadvisable in active inflammatory bowel disease.

Pregnancy — Very high consumption of pungent chilli may aggravate gastric acid reflux and heartburn, already prevalent in pregnancy; moderate culinary use is generally tolerated but excessive intake should be avoided.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 182.10 – Spices and Other Natural Seasonings and Flavorings (GRAS). accessdata.fda.gov
2EFSA. Hot chilli peppers – Health risks of capsaicin(oids), 90th EFSA Advisory Forum Meeting (BfR presentation), 2023. efsa.europa.eu
3EFSA. Safety of phenylcapsaicin as a novel food pursuant to Regulation (EU) 2015/2283, 2019. efsa.europa.eu
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
5EFSA. Opinion of the Scientific Committee on Food on Capsaicin (SCF/CS/FLAV/FLAVOUR/8 ADD2 Final), 2002. ec.europa.eu

Independently researched5 citations