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Hot Pepper

A pungent pepper used fresh, dried, or ground to add heat to savory dishes.

Hot Pepper — illustrative ingredient image

About Hot Pepper

Hot pepper is a broad culinary term for a pungent pepper fruit, usually referring to fresh members of the chili-pepper group without specifying a cultivar, colour, or processing method. It is used to add heat to sauces, soups, stews, pickles, marinades, and cooked vegetables.

Fruits may be small or large, smooth or wrinkled, and crisp or soft, with flavour ranging from grassy to fruity. Heat and flavour depend on variety, maturity, preparation, and the amount of internal tissue retained, so this identity does not indicate one sensory profile.

Hot peppers are sold fresh and may be dried whole, crushed into flakes, or ground into powder. Drying changes their texture and concentrates the material by removing water; crushing or grinding distributes it more evenly, while preserved products may include salt, oil, acid, or other ingredients.

Ingredient type
whole food

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Where will you meet it?

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ON A MENU OR LABEL

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Where hot pepper appears

4 linked foods

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

Showing 1–4 of 4

Main dishes

Soups

Sauces

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 pepper

Names and romanised forms to recognise on menus and labels.

English

hot pepper

English

hot pepper (pulverized, juiced)

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Cheongyang, Green, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Gilsang, Green, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Green, Native, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Green, Nokkwang, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Green, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Green, Sirena, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Red, Dried

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Red, Nokkwang, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Red, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Red, Subicho, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Shishito, Raw

Search alias · Not a confirmed translation

English

Hot pepper(Gochu), Yellowish green, Sirena, Raw

Search alias · Not a confirmed translation

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

Hot Pepper nutrition & diet

Hot Pepper nutritional value

Reference: Hot peppers, fruit, raw

Per 100 g of 100 g edible portion in the named official reference form.

Calories
72kcal
Protein
3.9g
Carbs
16.3g
Fat
3.4g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Establish the pepper species or local variety and match fresh, dried, crushed, powdered, smoked, pickled, or cooked form. Record the edible pepper portion and distinguish it from pepper-infused oil, chili salt, bottled sauce, or seasoning blends that may contain additional ingredients.

Compare the right form: Match the identified hot-pepper variety and exact fresh, dried, crushed, powdered, smoked, pickled, or cooked form.

Diet considerations

Hot pepper is plant-derived, but processed products may contain oil, vinegar, salt, sugar, dairy, meat flavorings, cereal ingredients, or coatings. Plain pepper and seasoned blends should not be treated as equivalent. Carbohydrate contribution is portion-dependent and may change notably in sweetened sauces or breaded 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
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • 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 · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
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: Standard Tables of Food Composition in Japan 2023, corrected March 2026 — 06171 ↗. 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: .