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Red Chilli Pepper

Red chilli pepper is a mature hot pepper used fresh or cooked to add heat and flavor to savory dishes.

Red Chilli Pepper — illustrative ingredient image

About Red Chilli Pepper

Red chilli pepper is a mature red pepper selected for noticeable pungency and used as a whole food rather than solely as a ground seasoning. The exact cultivar is unspecified, so size, heat, sweetness, aroma, and wall thickness may differ. It is used fresh or cooked in sauces, curries, stir-fries, relishes, and other savoury preparations.

The flesh is usually crisp and juicy when raw and softer after cooking. Its flavour is characteristically pungent, though sweetness and aroma vary with the unspecified cultivar. Heat is strongest around the inner tissues and seeds, while the red skin supplies colour.

The pepper may be sold whole, sliced, or with its seeds and inner membranes retained. Cooking softens the flesh, while roasting or drying concentrates its flavour and changes the texture. These forms can therefore differ substantially in moisture, firmness, and intensity.

Ingredient type
whole food

Forms & related ingredients

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Where red chilli pepper appears

2 linked foods

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Drinks

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 red chilli pepper

Names and romanised forms to recognise on menus and labels.

English

red chilli pepper

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

Red Chilli Pepper nutrition & diet

Red Chilli 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

Use the whole mature chilli, with edible flesh and seeds adjusted to preference; removing membranes changes pungency. Fresh, dried, cooked, or ground forms differ in water content and serving size, so preparation and any added oil, salt, or sauce should be recorded separately.

Compare the right form: Match references to mature red chilli pepper, specifying cultivar, fresh or dried form, and whether seeds and membranes are included.

Diet considerations

Red chilli pepper is a plant food. Compatibility changes when it is packed in oil, preserved with animal ingredients, coated, or incorporated into a sauce. Dried or ground chilli is more concentrated by weight; mixed seasonings may contain cereal ingredients or other additives.

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: 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: .