Red Chilli Paste | whatsinit

About

What it is and where it shows up.

Red chilli paste is a semi-processed condiment made from ground or blended ripe red chillies (Capsicum spp.), optionally combined with salt, vinegar, oil, or garlic, used primarily as a flavouring and heat-imparting ingredient across global cuisines. Its key bioactive compound, capsaicin, is responsible for its characteristic pungency and is ingested as a naturally occurring component of the Capsicum fruit.

Safety summary

The regulatory and scientific consensus.

Red chilli paste is broadly recognised as safe for healthy adults at typical culinary intakes; the EU Scientific Committee on Food estimated a rough maximum daily human intake of capsaicinoids from mild chillies and paprika of ~1.5 mg per person per day. High-concentration or excessive consumption can cause gastrointestinal irritation, acid reflux, and mucosal discomfort, with severity dependent on capsaicinoid concentration and frequency of exposure. Microbiological risks (Salmonella, pathogenic E. coli) are a known safety concern for minimally processed spice pastes and require HACCP-based controls.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSSAI (Food Safety and Standards Authority of India) (India)	Restricted	Maximum Residue Limit (MRL) for pesticides applies to dry chilli (e.g., flupyradifurone MRL 0.5 mg/kg for dry chilli). Tolerance limit of 0.01 mg/kg applies for pesticides without a fixed MRL. Adulteration with Sudan dyes (Sudan I–IV) is prohibited; chilli products are subject to testing under FSSAI compliance programs.source
EFSA (European Food Safety Authority) (European Union)	Approved	Capsicum fruit and derived preparations (including paste) are legally consumed as vegetables and spices across the EU without a specific food additive authorisation requirement. Capsaicin as an isolated additive may not be added to food under EU law, but ingestion as a naturally occurring component of Capsicum preparations is permitted. The EU Scientific Committee on Food (2002) estimated a rough maximum daily intake of capsaicinoids of ~1.5 mg/person/day from mild chillies and paprika.source
FDA (Food and Drug Administration) (United States)	Approved	Capsicum (red chilli) is listed as GRAS under 21 CFR 182.10 as a spice and natural flavouring. Capsicum oleoresin is listed in the FDA Substances Added to Food inventory (formerly EAFUS). Red chilli paste derived from Capsicum spp. without other non-GRAS additives is permissible as a natural food ingredient. Ingredients contributing their own natural colour (e.g., red pepper) are not considered colour additives per 21 CFR 70.3(f). Spice pastes are subject to FSMA Current Good Manufacturing Practice and Preventive Controls rules.source

Who should approach with care

Whose guidance would steer them away.

Ibs — Capsaicin can stimulate gastrointestinal motility and exacerbate symptoms such as cramping, diarrhoea, and urgency in individuals with irritable bowel syndrome.

Ibd — High capsaicinoid intake may irritate inflamed intestinal mucosa, potentially worsening symptoms in Crohn's disease or ulcerative colitis during flare-ups.

Infants — Capsaicin-containing foods are not appropriate for infants due to mucosal irritation and the inability to tolerate the intense pungency.

Children — Young children have lower tolerance for capsaicin-induced gastrointestinal irritation; high-heat chilli pastes should be introduced cautiously and in age-appropriate amounts.

Pregnancy — Excessive consumption of highly pungent chilli paste may aggravate pregnancy-related heartburn and gastro-oesophageal reflux; moderate intake is generally considered acceptable.

Research citations

The sources behind this verdict.

1EFSA. Safety and efficacy of a feed additive consisting of capsaicin for all animal species (XP Chemistries AB) – EFSA Journal 2025, 2025. efsa.europa.eu
2FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.3: Fruit and Vegetable Products (Version 1, 01.09.2023), 2023. fssai.gov.in
3FSSAI. Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 – Compendium of Contaminants Regulations (2020), 2020. fssai.gov.in
4PubMed. Safety assessment of a fenugreek dietary fiber-based formulation of capsaicinoids-rich red chili (Capsicum annum) extract (Capsifen®): Acute and sub-chronic studies, 2020. pmc.ncbi.nlm.nih.gov
5FDA. FDA Risk Profile: Pathogens and Filth in Spices, 2019. fda.gov
6

Independently researched6 citations