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Sweet-hot seasoning blend
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
292
KCAL / 100G
Carbs
55.4g
· 72%
Protein
8.5g
· 11%
Fat
5.6g
· 17%
Fiber
24.8g
Vitamins
B6
1.12mg · 66% DV
B3
4.1mg · 26% DV
Vitamin C
21mg · 23% DV
Vitamin E
3.4mg · 23% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Magnesium
164mg · 39% DV
Potassium ⭐
1240mg · 36% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.82g
MONOUNSATURATED
0.76g
POLYUNSATURATED
2.63g
Omega 6:3 ratio 31.9:1
Above the ideal 4:1 (31.9:1).
They work especially well in meat and chicken marinades, roasted vegetables, breakfast spreads, and cheese boards. The apricot adds a mild fruity note that softens the edges of the chili.
If they cook too long over high heat, their aroma can fade and the fruit component may darken quickly. They are usually best added near the end of cooking or sprinkled on just before serving.
Not necessarily; they usually do not remove heat, but they can make it taste rounder and more layered. The result is often a sweeter, fruitier heat rather than a sharp one-dimensional burn.
Keep them in an airtight container away from light, heat, and moisture. Proper storage helps preserve both the chili aroma and the apricot character.
Usually not, as long as they stay dry and are stored in a cool cupboard. In very hot or humid kitchens, refrigeration can help preserve quality, but condensation should be avoided.
Yes, but it is rarely necessary for a dry spice blend. If you do freeze them, use a tightly sealed container and avoid repeated thawing that could introduce moisture.
They pair well with yogurt dips, soft cheeses, olive oil dressings, grilled chicken, and naturally sweet vegetables like carrots. They can also add depth to nut and seed mixes.
They are not just a finishing spice; they can also be used in marinades. Mixed with oil, garlic, and an acidic ingredient, they give meat, poultry, or vegetables a more rounded flavor.
People who are sensitive to spicy foods or who have reflux or stomach irritation may tolerate them poorly. Anyone with sensitivities to dried fruit or spice blends should also check the ingredient list carefully.
Regular chili flakes usually give a cleaner, more direct heat. Apricot chili flakes are a better choice when you want some sweetness and fruitiness along with the spice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.