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Rich spread made with clotted cream and pepper, high in fat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Clotted cream pepper spread (30 g) has 103 calories. That works out to 342 calories per 100 g. It contains 1.9 g of carbs, 1.4 g of protein, 10.2 g of fat and 0.3 g of fiber. Its 85.5 µg of Vitamin A covers 10% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
103
KCAL / 30G
Carbs
1.9g
· 1% DV
Protein
1.4g
· 3% DV
Fat
10.2g
· 13% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 5% · Fat 88%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 103 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 6.42 g | 32% |
| Trans fat | 0.33 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 1.9 g | 1% |
| Fiber | 0.3 g | 1% |
| Protein | 1.4 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 103 kcal |
| 1 teaspoon (small) | 8 g | 27 kcal |
| 1 piece (small) | 12 g | 41 kcal |
| 1 tablespoon (small) | 15 g | 51 kcal |
| 1 slice (thick) | 20 g | 68 kcal |
| 1 serving (medium) | 45 g | 154 kcal |
| 4 tablespoon (large) | 60 g | 205 kcal |
| 1 serving (large) | 75 g | 257 kcal |
| 100 g | 100 g | 342 kcal |
Calculated from 342 calories per 100 g.
Clotted cream pepper spread is a creamy mixture of pepper and clotted cream, often made with roasted peppers. Recipes vary in seasoning and texture, so it may be mild and smooth or more boldly flavoured.
To make clotted cream pepper spread, roast peppers, remove their skins and seeds, drain them well, then fold them into clotted cream. Season to taste and chill briefly so the flavours come together.
Clotted cream pepper spread works well on crusty bread, toast or crackers. You can also serve it as a dip with raw vegetables or alongside grilled foods; its rich, creamy texture pairs especially well with crisp or savoury accompaniments.
Clotted cream pepper spread is not necessarily spicy. A version made with sweet peppers is usually mild, while hot peppers or chilli flakes can give it a noticeable kick.
Keep clotted cream pepper spread in a covered container in the refrigerator and use it within a few days. Because it contains a fresh dairy ingredient, discard it if it develops an off smell or unusual appearance.
Yes, clotted cream pepper spread can be frozen, but the cream may separate and turn grainy after thawing. Freeze it in small portions, thaw it in the refrigerator, and stir thoroughly before serving.
Yes, clotted cream pepper spread makes a rich sandwich filling or condiment. Spread a thin layer on bread and pair it with crisp vegetables; drain the peppers well when making it to help keep the bread from becoming soggy.
Clotted cream pepper spread is best served chilled or briefly brought to room temperature. Avoid heating it directly, since the dairy can separate and lose its smooth texture.
Yes, but raw peppers give clotted cream pepper spread a crunchier texture and a fresher, sharper flavour than roasted peppers. For a softer, more mellow spread, roast the peppers first and let them cool before mixing.
No, clotted cream pepper spread is centred on clotted cream and peppers, while muhammara is commonly made with ingredients such as walnuts and breadcrumbs. Both are pepper-based spreads, but their ingredients and textures differ.
Vitamins
Vitamin A
85.5µg · 10% DV
Vitamin C
7.2mg · 8% DV
B12
0.11µg · 5% DV
B2
0.05mg · 4% DV
Minerals
Sodium
96mg · 4% DV
Phosphorus
26mg · 4% DV
Calcium
28mg · 3% DV
Potassium ⭐
63mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 103 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Clotted cream pepper spread combines the mellow richness of clotted cream with pepper in a soft, creamy mixture. It can be served as a spread or as part of a mezze-style table, with the pepper’s flavour and preparation giving each version its own character.
Enjoy it on fresh bread, alongside crisp vegetables, or as a small savoury addition to a breakfast or shared appetiser spread. Its texture is lush and its flavour rich rather than sharp. With 34.1 g of fat per 100 g, it is an energy-dense choice, so a modest helping works well; pair it with tomatoes, cucumber or other fresh produce for a lighter plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.42g
MONOUNSATURATED
2.67g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 5.8:1
Above the ideal 4:1 (5.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.