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Ground Red Chili Pepper Calories
Spice, antioxidant, hot, source of vitamin C
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 teaspoon (medium) of Ground Red Chili Pepper (2 g) has 7 calories. That works out to 318 calories per 100 g. It contains 1.3 g of carbs, 0.3 g of protein, 0.3 g of fat and 0.6 g of fiber. Its 56.8 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
What is Ground Red Chili Pepper?
Ground red chili pepper is made by drying red chilies and grinding them to a fine powder. Its colour and heat vary with the peppers used, and it brings both warmth and vivid colour to dishes. In many cuisines, it is stirred into soups, stews, sauces and marinades; it can also be sprinkled over eggs or vegetables. A brief bloom in warm oil helps release its aroma, but avoid letting it scorch, which can make it taste bitter.
It is a concentrated seasoning rather than something eaten in large portions, so its nutritional contribution depends on how much you use. Start with a small pinch if you are unsure of its heat, then adjust to taste. It pairs well with garlic, tomato, beans and grilled foods.
Ground Red Chili Pepper Nutrition Facts
Selected: 100 g
318
KCAL / 100G
Carbs
56.6g
· 21% DV
Protein
12g
· 24% DV
Fat
13.5g
· 17% DV
Fiber
27.2g
· 97% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 12% · Fat 31%
Ground Red Chili Pepper Vitamins & Minerals
Vitamins
Vitamin A
2470µg · 274% DV
B6
2.5mg · 147% DV
B2
1.2mg · 92% DV
Vitamin C
76.4mg · 85% DV
Minerals
Manganese
2mg · 87% DV
Iron
14mg · 78% DV
Potassium ⭐
2010mg · 59% DV
Phosphorus
293mg · 42% DV
How Nutritious Is Ground Red Chili Pepper?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
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.
Ground Red Chili Pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Ground Red Chili Pepper
To burn the 318 calories in 100 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.
Is Ground Red Chili Pepper Processed?
NOVA 2
Minimally 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.
Does Ground Red Chili Pepper Contain Allergens?
No known major allergens
Which Diets Is Ground Red Chili Pepper Good For?
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
Ground Red Chili Pepper Fat Profile
SATURATED
2.5g
MONOUNSATURATED
1.9g
POLYUNSATURATED
7.2g
Omega 6:3 ratio 24.4:1
Above the ideal 4:1 (24.4:1).
Compare Ground Red Chili Pepper
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Frequently Asked Questions About Ground Red Chili Pepper
Is ground red chili pepper the same as paprika?
No. Paprika is usually made from sweeter, milder peppers, while ground red chili pepper is made from hot chilies and can be much spicier. Products vary, so taste a small pinch before using it as a substitute.
Is ground red chili pepper the same as cayenne pepper?
Not necessarily. Cayenne is a particular type of hot ground pepper, while ground red chili pepper can come from several chili varieties with different heat levels. A recipe may turn out milder or hotter if you swap one for the other.
How spicy is ground red chili pepper?
Its heat varies with the chili variety and the product. Some ground red chili peppers are only moderately hot, while others are fiery. Start with a small amount, taste the dish, and add more gradually rather than judging by the powder’s bright color.
What can I use instead of ground red chili pepper?
Cayenne pepper or another ground hot chili can work, but add it gradually because its heat may differ. For a milder dish, paprika can provide red color and pepper flavor, but it will not replace the chili’s heat.
How do you use ground red chili pepper in cooking?
Add ground red chili pepper to soups, stews, sauces, marinades, or spice blends. It can be stirred into a dish while it cooks or briefly bloomed in warm oil; avoid scorching it, since burnt chili tastes bitter and harsh.
Can ground red chili pepper lose its heat?
Yes. Its aroma and heat can fade during storage, especially when exposed to air, light, or warmth. Keep it tightly sealed in a cool, dark, dry cupboard, and replace it when it smells weak or no longer gives your food the flavor you expect.
Can ground red chili pepper go bad?
Yes, moisture can cause ground red chili pepper to clump or develop mold. Discard it if you see mold, notice an unusual smell, or find that it has become damp. A dry powder that has simply lost aroma is usually stale rather than spoiled.
Does ground red chili pepper cause heartburn?
It can. The capsaicin in hot ground red chili pepper may trigger heartburn or worsen reflux symptoms in some people. If you notice a connection, use less, choose a milder pepper, or leave it out of the meal.
Can you fry ground red chili pepper in oil?
Yes, briefly warming ground red chili pepper in oil releases its color and aroma. Keep the heat low and stir it for only a short time; chili burns quickly and can make the oil—and the whole dish—taste bitter.
Does ground red chili pepper lose its flavor when cooked?
Not if it is cooked gently. Brief cooking helps its flavor blend into a dish, but prolonged high heat can burn the powder and flatten its aroma. Add it later in cooking when you want a more noticeable chili flavor.
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Nutrition data compiled from USDA FoodData Central and scientific sources.