About
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
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
| 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
Research citations
- 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
