Spray Dried Jalapeño Pepper Powder

About

What it is and where it shows up.

Spray dried jalapeño pepper powder is produced by atomising a slurry or extract of Capsicum annuum (jalapeño variety) fruit into a hot-air drying chamber to yield a fine, shelf-stable powder that retains the characteristic heat (from capsaicinoids) and flavour of fresh jalapeños. It is used as a flavouring, seasoning, and mild natural colourant in snacks, sauces, rubs, and processed foods.

Safety summary

The regulatory and scientific consensus.

Jalapeño pepper powder is broadly recognised as safe at culinary use levels; Capsicum annuum and its preparations are listed as GRAS (21 CFR 182.10) in the United States and are permitted as spices/flavourings in the EU without a specific ADI, as no genotoxic concern was found at food-additive levels. High-dose animal studies showed gastrointestinal mucosal irritation and hepatic changes, but these are not considered relevant to typical dietary exposure. The primary food-safety concern with dried pepper powders is microbial contamination (Salmonella) and potential aflatoxin or pesticide residues, which are managed through Good Manufacturing Practices and regulatory maximum residue limits.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Permitted as a spice/flavouring under FSANZ Food Standards Code Standard 1.3.1. No numeric ADI. Subject to maximum residue limits for pesticides under Standard 1.4.2.source
Health Canada (Canada)	Approved	Capsicum and chilli pepper powders are permitted as spices under the Food and Drug Regulations (B.01.009). No numeric ADI. Subject to Health Canada maximum residue limits for pesticides.source
EFSA (European Food Safety Authority) (European Union)	Approved	Capsicum annuum fruit and powder are permitted as spices/flavourings under EU Regulation (EC) No 1334/2008 on flavourings. EFSA found no genotoxic concern for Capsicum annuum-derived food ingredients at typical use levels. No specific numeric ADI established for the whole fruit powder.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Dried chilli and capsicum powders are permitted under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as spices. Subject to maximum limits for aflatoxin (B1+B2+G1+G2 ≤ 10 µg/kg) and pesticide residue MRLs under Schedule 4.source

Who should approach with care

Whose guidance would steer them away.

Infants — Capsaicin and capsaicinoids in jalapeño powder can cause significant gastrointestinal irritation and mucosal discomfort in infants whose digestive systems are immature; no safe culinary dose is established for this age group.

Children — EMA/HMPC assessment notes that use of capsicum preparations in children and adolescents is generally not considered appropriate due to insufficient safety and efficacy data for this age group.

Ibs — Capsaicinoids in jalapeño powder are known to stimulate TRPV1 receptors in the gastrointestinal tract, which can exacerbate symptoms such as abdominal pain, cramping, and diarrhoea in individuals with irritable bowel syndrome.

Ibd — Animal studies showed gastrointestinal mucosal irritation and exfoliation at higher capsicum intakes; individuals with active inflammatory bowel disease (Crohn's/ulcerative colitis) should limit intake to avoid flare exacerbation.

Gerd — Capsaicin can relax the lower oesophageal sphincter and stimulate acid secretion, potentially worsening gastro-oesophageal reflux disease symptoms.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 182.10 – Spices and Other Natural Seasonings and Flavourings (GRAS listing, Capsicum spp.). accessdata.fda.gov
2FDA. Questions & Answers on Improving the Safety of Spices, 2018. fda.gov
3FDA. FY 2016–2017 Microbiological Sampling Assignment Summary Report: Hot Peppers, 2017. fda.gov
4EFSA. Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive, 2015. efsa.europa.eu
5PubMed. 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 researched5 citations