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Haldiram's

Mexilla Flamin' Hot Sizzling Spicy Tortilla Chips

Name: Mexilla Flamin' Hot Sizzling Spicy Tortilla Chips
Brand: Haldiram's

Use in moderation Not on SafeShelf

NOVA 4ultra-processedhigh sodiumhigh saturated fatcontains palm oilcontains trans fatno artificial colourslactose-freegluten-freediabetic-safenut-freepregnancy-safeenjoy in moderation

Serving

20 g

Pack

—

Ingredients

Barcode

8904063226563

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 2 ingredients shown

Caution2 of 3 ingredients

Edible Vegetable Oil (Palmolein, Cotton Seed, Rice Bran)Caution

Spices and Condiments (Red Chilli Powder (1%), Garlic Powder, Onion Powder, Rice Flour, Paprika Extract (INS 160c)), Iodised Salt, Sugar Powder, Hydrolysed Vegetable (Soy) Powder, Acidity Regulators (INS 330, INS 296, INS 340), Flavour Enhancers (INS 627, INS 631), Anti Caking Agent (INS 551), Stabiliser (INS 414), Natural and Nature Identical Flavouring SubstancesCaution

Cleared 1▾

CornCleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

2/2

claims fully supported

“Flamin' Hot”true

The product contains red chilli powder (1%), paprika extract (INS 160c), and natural/nature-identical flavouring substances designed to deliver heat and spice; the ingredient composition supports an intense spicy-hot profile.

“Sizzling Spicy”true

The spice blend includes red chilli powder, garlic powder, onion powder, and paprika extract alongside flavour enhancers (INS 627, INS 631) that amplify savoury intensity; the formulation substantiates a sizzling-spicy descriptor.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Natural colourant only — paprika extract (INS 160c), no synthetic artificial colours
Vegetarian product (green dot certified)
FSSAI licensed manufacturer (Lic. No. 10014051000910)
Corn comprises 70% of the product — identifiable whole-food base ingredient

Working against

Very high sodium: 850 mg/100 g (170 mg per 20 g serve)
High saturated fat: 11.7 g/100 g, ~59% of daily limit per serve
Contains trans fat (0.1 g/100 g; label notes <0.1 g per serve at LOQ)
Palm oil (palmolein) — carries EFSA-flagged genotoxic process contaminants (GE, 3-MCPD esters)
Purine-based flavour enhancers (INS 627, INS 631) — contraindicated for gout and hyperuricaemia
Ultra-processed NOVA 4: six distinct E-number additives plus hydrolysed soy protein and nature-identical flavourings

Who should approach with care

Infants — Iodised salt (added salt must be avoided in infant foods per WHO/FSSAI), INS 627 (prohibited in infant foods under EU Regulation 609/2013), red chilli powder (capsaicin causes severe GI irritation in infants), and sugar powder all independently warrant strict avoidance for this age group.

Gout — INS 627 (disodium guanylate) and INS 631 (disodium inosinate) are both purine nucleotides catabolised to uric acid; consumption can precipitate or worsen acute gout attacks.

Kidney Disease — INS 340 (potassium phosphates) is explicitly excluded from EFSA's phosphate ADI for patients with moderate-to-severe CKD; compounded by high sodium (850 mg/100 g), purine load from INS 627/631, and additional phosphorus and potassium burdens.

Hypertension — High declared sodium (850 mg/100 g) from iodised salt is a well-established driver of elevated blood pressure, with additional sodium contributions from hydrolysed soy powder and potassium phosphates (INS 340) potentially affecting potassium-restricted regimens.

Heart Disease — Palmolein and cottonseed oil contribute substantial saturated and pro-inflammatory omega-6 fats respectively; elevated serum phosphate from INS 340 is linked to vascular calcification; and high sodium promotes fluid retention and cardiovascular load.

Pregnancy — Palmolein's genotoxic process contaminants (GE), cottonseed oil's embryotoxic gossypol traces, high sodium and saturated fat burden, inorganic arsenic from rice flour, iodine imbalance risk from iodised salt, and silicon dioxide trace heavy-metal impurities collectively warrant caution during pregnancy.

Lactation — Iodised salt may not provide adequate iodine to meet the elevated 200 µg/day lactation requirement (EFSA/WHO), while excess sodium and additives warrant a clinician's guidance on whether this product is appropriate during breastfeeding.

Children — EFSA phosphate exposure estimates exceed the group ADI for children at mean intake levels; palmolein process contaminants raise concerns for young age groups; capsaicin can cause significant GI discomfort; and citric/malic acid may erode developing dental enamel.

Diabetes — High glycaemic-index corn base, sugar powder (rapidly hydrolysed sucrose), and rice flour all contribute to rapid postprandial blood glucose spikes, warranting strict portion control for people with diabetes or pre-diabetes.

Thyroid Disease — Iodised salt can precipitate iodine-induced thyrotoxicosis or worsen autoimmune thyroid conditions; soy isoflavones in hydrolysed soy powder may interfere with levothyroxine absorption.

Liver Disease — Capsaicin (from red chilli powder) generates reactive hepatotoxic metabolites via CYP2E1 in animal studies; cottonseed oil carries residual gossypol hepatotoxin risk; patients with pre-existing hepatic conditions should seek medical guidance.

Ibs — Multiple IBS triggers converge: capsaicin (TRPV1 activation causing cramping), garlic and onion powders (high-FODMAP fructans and fructooligosaccharides), acacia gum (INS 414, colonic fermentation), and citric/malic acid may collectively worsen abdominal symptoms.

Ibd — Red chilli powder can trigger mucosal inflammation flares; garlic, onion powder, and acacia gum contribute FODMAP and fermentation-gas burden; and cottonseed oil's high omega-6 content may promote intestinal inflammation in Crohn's disease or ulcerative colitis.

Other — Individuals with soy allergy must strictly avoid this product — hydrolysed vegetable (soy) powder is a declared major allergen, and EFSA/FDA confirm allergenic potential is retained after hydrolysis.

The full analysis

Haldiram's Mexilla Flamin' Hot is a widely available Indian fried tortilla snack aimed at spice-seekers who want an intense heat experience on the go. While the product is vegetarian, FSSAI-licensed, and uses a natural colourant (paprika extract), the overall picture is concerning: at 850 mg sodium per 100 g and 11.7 g saturated fat per 100 g — already 59% of daily saturated-fat limits in a single 20 g serve — this snack carries a heavy cardiovascular load. It also contains trace trans fat, palm oil (with EFSA-flagged genotoxic process contaminants), cottonseed oil (high omega-6, gossypol-risk origin), purine-based flavour enhancers that are contraindicated in gout, and a cocktail of E-number additives that firmly place it in NOVA class 4. The single most useful thing a curious consumer should know: the sodium alone in one small 20 g serve delivers roughly 8.5% of the daily recommended intake, and this product is best treated as an occasional indulgence rather than a regular snack.

FSSAI licence

10014051000910

Manufacturer

Haldiram Snacks Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched