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Red pepper, ginger, turmeric and black pepper Calories
A hot, aromatic blend of dried spices.
CALORIES · 100 G
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 teaspoon (small) of Red pepper, ginger, turmeric and black pepper (2 g) has 6 calories. That works out to 310 calories per 100 g. It contains 1.3 g of carbs, 0.2 g of protein, 0.2 g of fat and 0.5 g of fiber. Its 0.1 mg of Manganese covers 5% of the Daily Value. Under the NOVA system it is classified as "Minimally Processed".
Red pepper, ginger, turmeric and black pepper Nutrition Facts
Selected: 1 teaspoon (small) · 2 g
6
KCAL / 2G
Carbs
1.3g
· 0% DV
Protein
0.2g
· 0% DV
Fat
0.2g
· 0% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 10% · Fat 23%
Red pepper, ginger, turmeric and black pepper nutrition facts table · 1 teaspoon (small) (2 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 6 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.6 mg | 0% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0.5 g | 2% |
| Protein | 0.2 g | 0% |
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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How Many Calories in 1 Small Teaspoon of Red pepper, ginger, turmeric and black pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 teaspoon (small) | 2 g | 6 kcal |
| 1 teaspoon (extra small) | 0.5 g | 2 kcal |
| 1 serving (small) | 1 g | 3 kcal |
| 1 teaspoon (medium) | 3 g | 9 kcal |
| 1 teaspoon (large) | 4 g | 12 kcal |
| 1 serving (large) | 5 g | 16 kcal |
| 1 tablespoon (medium) | 6 g | 19 kcal |
| 1 tablespoon (large) | 9 g | 28 kcal |
| 100 g | 100 g | 310 kcal |
Calculated from 310 calories per 100 g.
Frequently Asked Questions About Red pepper, ginger, turmeric and black pepper
What is Red pepper, ginger, turmeric and black pepper used for?
Red pepper, ginger, turmeric and black pepper is a hot, aromatic seasoning blend for soups, roasted vegetables, eggs, rice, and marinades. Add a little at first: the red pepper brings heat, while ginger and turmeric contribute warm, earthy notes.
Why are turmeric and black pepper combined in Red pepper, ginger, turmeric and black pepper?
Black pepper can increase the absorption of curcumin, a compound in turmeric, which is why the two are often paired. Red pepper, ginger, turmeric and black pepper is still a seasoning blend, not a proven treatment or disease-prevention remedy.
Can you make tea with Red pepper, ginger, turmeric and black pepper?
Yes, you can steep a small amount of Red pepper, ginger, turmeric and black pepper in hot water for a spicy drink. Start with very little because the pepper can make it intensely hot; milk or lemon can soften the flavor.
How do you make Red pepper, ginger, turmeric and black pepper at home?
To make Red pepper, ginger, turmeric and black pepper, combine dried, ground spices and adjust the proportions to taste. There is no standard recipe for this particular blend. Use clean, dry spices and mix a small batch so its aroma stays fresh.
Can Red pepper, ginger, turmeric and black pepper be added to golden milk?
Yes, a small pinch of Red pepper, ginger, turmeric and black pepper can flavor warm milk or a plant-based milk drink. Its red pepper and black pepper make it hotter than many golden-milk recipes, so begin with a tiny amount.
How should you store Red pepper, ginger, turmeric and black pepper?
Store Red pepper, ginger, turmeric and black pepper in an airtight container away from sunlight, moisture, and stove heat. Keep water and damp spoons out of the jar; humidity can make the blend clump and cause its aroma to fade sooner.
Does Red pepper, ginger, turmeric and black pepper help with inflammation?
Red pepper, ginger, turmeric and black pepper contains spices studied for compounds with biological effects, but eating the blend has not been shown to treat inflammation or replace medical care. Use it for flavor, rather than as a remedy.
Can Red pepper, ginger, turmeric and black pepper irritate your stomach?
Yes, Red pepper, ginger, turmeric and black pepper can cause heartburn or stomach irritation in some people, particularly in large amounts. The red pepper and black pepper make the blend notably spicy; reduce or avoid it if it triggers symptoms.
Can you use Red pepper, ginger, turmeric and black pepper in a marinade?
Yes, Red pepper, ginger, turmeric and black pepper works in marinades for vegetables, tofu, fish, or meat. Mix it with oil and an acidic ingredient such as lemon juice, then taste before adding more because the blend can quickly dominate milder foods.
Does cooking reduce the flavor of Red pepper, ginger, turmeric and black pepper?
Yes, prolonged cooking can dull the aroma of Red pepper, ginger, turmeric and black pepper, while brief cooking helps its flavors spread through a dish. Stir it into warm oil briefly or add it near the end, and avoid scorching the spices.
Red pepper, ginger, turmeric and black pepper Vitamins & Minerals
Vitamins
Vitamin A
16.6µg · 2% DV
B6
0.02mg · 1% DV
B3
0.12mg · 1% DV
B5
0.03mg · 1% DV
Minerals
Manganese
0.12mg · 5% DV
Copper
0.02mg · 2% DV
Iron
0.3mg · 2% DV
Magnesium
3.8mg · 1% DV
Potassium ⭐
26mg · 1% DV
Sodium
1.6mg · 0% DV
How to Burn Off Red pepper, ginger, turmeric and black pepper
To burn the 6 calories in 1 teaspoon (small) (2 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.
What is Red pepper, ginger, turmeric and black pepper?
Red pepper, ginger, turmeric and black pepper is a fragrant blend of dried spices rather than a single traditional dish. Its exact proportions can vary, and the name does not point to one particular regional recipe. The combination brings together chilli heat, ginger’s sharp warmth, earthy turmeric and peppery bite.
Stir it into soups, lentils, eggs, roasted vegetables or a marinade, adding a little at a time so the heat does not overwhelm the dish. It works across cuisines, including in everyday home cooking where dried chilli and warming spices are familiar seasonings. The blend is flavour-dense, while the small quantity used means it is usually a seasoning rather than a substantial source of nutrients; a small teaspoon is about 2 g. Try it to add depth without relying on extra salt.
How Nutritious Is Red pepper, ginger, turmeric and black pepper?
Nutrient density
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.
Is Red pepper, ginger, turmeric and black 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 Red pepper, ginger, turmeric and black pepper Contain Allergens?
No known major allergens
Which Diets Is Red pepper, ginger, turmeric and black 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
Red pepper, ginger, turmeric and black pepper Fat Profile
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.07g
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Nutrition data compiled from USDA FoodData Central and scientific sources.