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A spicy, oil-rich seasoning; nutrition varies with the pepper and oil proportions.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 teaspoon (small) of Red Pepper Powder with Olive Oil (5 g) has 17 calories. That works out to 342 calories per 100 g. It contains 2.4 g of carbs, 0.6 g of protein, 1.1 g of fat and 1.6 g of fiber. Its 123.2 µg of Vitamin A covers 14% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 teaspoon (small) · 5 g
17
KCAL / 5G
Carbs
2.4g
· 1% DV
Protein
0.6g
· 1% DV
Fat
1.1g
· 1% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 11% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 17 kcal | |
| Total fat | 1.1 g | 1% |
| Saturated fat | 0.17 g | 1% |
| Trans fat | 0 g | |
| Sodium | 3.4 mg | 0% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 1.6 g | 6% |
| Protein | 0.6 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 teaspoon (small) | 5 g | 17 kcal |
| 1 g | 1 g | 3 kcal |
| ½ teaspoon (extra small) | 2.5 g | 9 kcal |
| 2 teaspoon (medium) | 10 g | 34 kcal |
| 1 serving (medium) | 10 g | 34 kcal |
| 1 tablespoon (medium) | 15 g | 51 kcal |
| 2 tablespoon (large) | 30 g | 103 kcal |
| 100 g | 100 g | 342 kcal |
Calculated from 342 calories per 100 g.
Red pepper powder with olive oil is a seasoning made by combining ground red pepper with olive oil. The pepper variety and oil proportion can differ, so products may vary in heat, flavor, and consistency.
Use red pepper powder with olive oil as a finishing seasoning or stir a little into a dish near the end of cooking. It works well on soups, eggs, roasted vegetables, and dips; start with a small amount because it is oil-rich.
It can be mild or hot, depending on the red pepper used. A blend made with sweet pepper adds color and a gentle pepper flavor, while one made with hot peppers can bring noticeable heat. Taste a small amount before adding it to a dish.
To make red pepper powder with olive oil, gradually stir olive oil into ground red pepper until it reaches the consistency you want. Add the oil sparingly so the pepper flavor stays pronounced, and keep the mixture in a clean, covered container.
Red pepper powder with olive oil is a good finishing touch for soup, beans, eggs, grilled or roasted vegetables, and yogurt dips. Its oil-based texture makes it easy to drizzle or stir in just before serving.
Sometimes, but it may not taste or behave like plain paprika because the olive oil changes the texture and the pepper may be hotter. Use a small amount first, and reduce other oil in the recipe if the seasoning adds enough.
Yes, but add red pepper powder with olive oil over low heat and only briefly. Ground pepper can scorch and turn bitter when exposed to high heat; for a fresher flavor, stir it into the dish after cooking instead.
Store red pepper powder with olive oil tightly covered in a cool, dark place. Keep moisture and food crumbs out of the container, since they can spoil the mixture; discard it if you notice mold or an off smell.
Red pepper powder with olive oil can clump because the oil coats the fine pepper particles and the mixture may pick up moisture. Stir it with a clean, dry spoon; discard it if it develops mold or a sour, rancid smell.
Yes, red pepper powder with olive oil can flavor vegetables, tofu, or meat before cooking. Spread on a thin layer so it coats evenly, and avoid leaving it over high heat for a long time, which can make the ground pepper taste bitter.
Vitamins
Vitamin A
123.15µg · 14% DV
Vitamin E
1.38mg · 9% DV
B6
0.11mg · 6% DV
B2
0.06mg · 5% DV
Minerals
Iron
1.07mg · 6% DV
Copper
0.03mg · 3% DV
Manganese
0.08mg · 3% DV
Potassium ⭐
114mg · 3% DV
Sodium
3.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 17 calories in 1 teaspoon (small) (5 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.
Red pepper powder with olive oil is a seasoning made by combining dried, ground red pepper with olive oil. The pepper may be mild or hot, and the mixture can range from a loose, fragrant powder to an oily spoonable seasoning depending on how much oil is used.
In Turkish cooking, it is used to finish eggs, soups and hot dishes, and can also be served with yoghurt or as part of a meze spread. The dried pepper contributes fibre and some protein, while the olive oil makes the blend notably oil-rich. Start with a small amount if you are unsure of its heat; it pairs well with bread, beans, vegetables and grilled foods.
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
0.17g
MONOUNSATURATED
0.56g
POLYUNSATURATED
0.16g
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.