Yellow Chilli Powder

About

What it is and where it shows up.

Yellow chilli powder is a dried and ground spice produced from yellow varieties of Capsicum annuum or related Capsicum species, used in food to impart characteristic pungency, colour, and flavour. Its heat and bioactivity derive primarily from capsaicinoids, of which capsaicin and dihydrocapsaicin together constitute approximately 90% of the total capsaicinoid content.

Safety summary

The regulatory and scientific consensus.

Yellow chilli powder is broadly safe for the general adult population at typical culinary intake levels; no formal Acceptable Daily Intake (ADI) has been established for the whole spice. At high doses, capsaicin can cause gastrointestinal irritation including nausea, vomiting, abdominal pain, and burning diarrhoea, and evidence on its mutagenic/carcinogenic potential remains conflicting. A significant food-safety concern is adulteration with prohibited dyes such as metanil yellow, which has been documented in chilli powder products via EU RASFF notifications.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Chilli and chilli preparations are permitted as food/foodstuff under EU general food law (Regulation (EC) No 178/2002). No E-number is assigned as the spice itself is not classified as a food additive. Subject to EU maximum residue limits for pesticides and contaminants; unauthorized dyes such as Sudan dyes and metanil yellow are prohibited in chilli products under Directive 94/36/EC and related regulations.
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011, Chapter 2.9. Chilli powder must be dry, free from extraneous colouring matter, mineral oil, and harmful substances; edible vegetable oil may be added up to a maximum of 2.0% by weight with label declaration. Labelling must comply with FSS (Labelling and Display) Regulation 2020.source
FDA (Food and Drug Administration) (United States)	Approved	Capsicum (chilli) is listed as a GRAS spice under 21 CFR 182.10; permitted for use in food at levels consistent with Good Manufacturing Practice (GMP). No ADI established. FDA also maintains macroanalytical methods for whole chilli pepper pods (Capsicum spp.) under its spice inspection programme.source

Who should approach with care

Whose guidance would steer them away.

Children — Even small amounts of capsaicin can produce nausea, vomiting, abdominal pain, and burning diarrhoea in children, as noted in the StatPearls capsaicin review (NBK459168).

Ibs — Capsaicinoids exert significant physiological effects on the gastrointestinal tract via TRPV1 receptors and may exacerbate cramping, urgency, and altered bowel habits in IBS sufferers.

Ibd — Capsaicin-induced mucosal inflammation and GI irritation may worsen flare symptoms in individuals with Crohn's disease or ulcerative colitis.

Other — Individuals with gastro-oesophageal reflux disease (GERD) or peptic ulcer disease should limit intake, as capsaicin can irritate the oesophageal and gastric mucosa and delay gastric emptying at higher doses.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 182.10 – Spices and Other Natural Seasonings and Flavourings (GRAS Listing). accessdata.fda.gov
2other. Capsaicin – StatPearls (NCBI Bookshelf), 2023. ncbi.nlm.nih.gov
3PubMed. Pesticide Residues and Unauthorized Dyes as Adulteration Markers in Chilli Pepper and Tomato, 2023. pmc.ncbi.nlm.nih.gov
4PubMed. Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review, 2022. pubmed.ncbi.nlm.nih.gov
5FSSAI. 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
6PubMed. Capsaicin, a double-edged sword: toxicity, metabolism, and chemopreventive potential, 1995. pubmed.ncbi.nlm.nih.gov

Independently researched6 citations