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Spicy and tangy paste made from lemon, chili flakes, olive oil, and salt.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Lemon Chili Paste (18 g) has 20 calories. That works out to 110 calories per 100 g. It contains 1.6 g of carbs, 0.3 g of protein, 1.3 g of fat and 0.6 g of fiber. Its 6.8 mg of Vitamin C covers 8% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 18 g
20
KCAL / 18G
Carbs
1.6g
· 1% DV
Protein
0.3g
· 1% DV
Fat
1.3g
· 2% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 6% · Fat 61%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 20 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.2 g | 1% |
| Trans fat | 0 g | |
| Sodium | 76 mg | 3% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 0.3 g | 1% |
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 |
|---|---|---|
| 1 tablespoon (medium) | 18 g | 20 kcal |
| 1 teaspoon (small) | 6 g | 7 kcal |
| 1 piece (small) | 15 g | 17 kcal |
| 1 serving (medium) | 25 g | 28 kcal |
| 1 piece (large) | 30 g | 33 kcal |
| 2 tablespoon (large) | 36 g | 40 kcal |
| 1 serving (large) | 40 g | 44 kcal |
| 100 g | 100 g | 110 kcal |
| 1 pack (medium) | 100 g | 110 kcal |
Calculated from 110 calories per 100 g.
Lemon Chili Paste is a tangy, spicy condiment made with lemon, chili flakes, olive oil, and salt. Its citrus-and-chili flavor works as a finishing paste or an ingredient in sauces and marinades.
You can make Lemon Chili Paste by combining lemon, chili flakes, olive oil, and salt. Blend the ingredients for a smoother paste, or stir them together if you prefer a coarser texture.
Use Lemon Chili Paste in small amounts to add sharp citrus flavor and heat to food. Stir it into soups, grains, vegetables, or sandwiches, tasting as you go because its flavor can quickly dominate.
Lemon Chili Paste pairs well with grilled fish, chicken, roasted vegetables, and beans. Spread a little on bread or stir it into yogurt for a quick dip that balances its citrusy heat.
Lemon Chili Paste can range from mildly warm to quite hot, depending on the chili flakes used. Start with a small amount, then add more; mixing it with yogurt can soften the heat.
Store Lemon Chili Paste in a clean, sealed container in the refrigerator. Use a clean spoon each time and avoid leaving it out for extended periods; discard it if you notice mold or an unusual smell.
Yes, Lemon Chili Paste works as a marinade for fish, chicken, or vegetables. Its olive oil helps coat the ingredients, while lemon and chili add flavor; use a modest amount so the paste does not overwhelm them.
Lemon Chili Paste can replace harissa in some recipes, but the result will taste different. This paste brings a distinct lemon and olive-oil flavor, while harissa typically relies on a different blend of chilies and spices.
You can add Lemon Chili Paste either during cooking or just before serving. Adding it near the end preserves more of its bright lemon flavor, while adding it earlier blends the taste into the dish.
Yes, you can freeze Lemon Chili Paste in small, airtight portions for easier use. Its texture may separate or change slightly after thawing, so stir it well and use it in cooked dishes or sauces.
Vitamins
Vitamin C
6.84mg · 8% DV
Vitamin E
0.38mg · 3% DV
Vitamin A
21.6µg · 2% DV
B6
0.03mg · 2% DV
Minerals
Sodium
76mg · 3% DV
Copper
0.02mg · 2% DV
Potassium ⭐
38mg · 1% DV
Manganese
0.02mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 20 calories in 1 tablespoon (medium) (18 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.
Lemon chili paste brings together lemon, chilli flakes, olive oil and salt in a sharp, tangy condiment with a lingering heat. Its texture can range from coarse to smooth, depending on how finely it is blended, and a little goes a long way. It has no single origin specified here, so think of it as a versatile paste rather than a dish tied to one particular cuisine.
Try it alongside eggs or cheese at breakfast, or spoon a little over grilled fish, vegetables, sandwiches or mezze-style plates. Olive oil contributes much of its fat, while lemon provides some fibre; it is low in protein. If you prefer a milder finish, mix it with yoghurt or serve it on the side so everyone can adjust the heat.
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.
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.
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.
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
0.2g
MONOUNSATURATED
0.94g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.