Hot Chili Pepper

A pungent chili pepper used to add heat and flavor to sauces, stews, and other dishes.

About Hot Chili Pepper

Hot chili pepper refers to a pungent fruit of the chili-pepper group selected for noticeable heat. It is used fresh in sauces, stews, relishes, marinades, stir-fries, and other savoury dishes, without specifying a single cultivar or processing style.

Fresh fruits vary widely in size, shape, colour, wall thickness, and heat level. They may be green, red, orange, or another mature colour, with crisp to fleshy texture; flavour can range from grassy and sharp to fruity or smoky.

The pepper is sold fresh and may also be dried, flaked, or ground. Drying makes the material lighter and changes its texture, while flaking or grinding disperses it through a dish. Heat and flavour also vary with variety, maturity, and the seeds and internal membranes retained.

Ingredient type: seasoning

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Where hot chili pepper appears

1 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

CountryFood typeSearch foods

Showing 1–1 of 1

Main dishes

Cobanac

Croatia Serbia

Optional addition

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for hot chili pepper

Names and romanised forms to recognise on menus and labels.

Language

English

hot chili pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Hot Chili Pepper nutrition & diet

Hot Chili Pepper nutritional value

Chilli (chili), red, raw

Per 100 g of the edible portion in the stated food form.

Calories: 46.1kcal
Protein: 1.4g
Carbs: 4.8g
Fat: 0.7g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F002901. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Identify the chili species or local variety and match fresh, dried, powdered, smoked, pickled, or cooked form. Record the edible flesh and seeds if consumed, while distinguishing whole pepper from chili flakes, oil infusions, sauces, and blends with added ingredients.

Compare the right form: Match the identified chili variety and exact fresh, dried, powdered, smoked, pickled, or cooked edible form.

Diet considerations

Hot chili pepper is plant-derived. Plain peppers generally differ from products containing oil, vinegar, sugar, dairy, meat, cereal coatings, or blended seasonings. Processing and preparation determine compatibility for particular diets, while carbohydrate contribution remains portion-dependent and can increase in sweetened sauces or coated preparations.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

Vegan
Typically compatible
Vegetarian
Typically compatible
Pescatarian
Typically compatible
Keto
Not established
Paleo
May be compatible
Low-carb
Not established
Halal
Not established
Kosher
Not established

What these diet assessments mean

Vegan · Typically compatible: The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible: The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible: The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Not established: A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · May be compatible: May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · Not established: A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established: Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established: Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Chilli (chili), red, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: 26 September 2026.