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Blend of various red spices, used for flavor and color
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Red Spice Mix (7 g) has 22 calories. That works out to 320 calories per 100 g. It contains 3.9 g of carbs, 0.8 g of protein, 0.6 g of fat and 1.8 g of fiber. Its 245 µg of Vitamin A covers 27% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 7 g
22
KCAL / 7G
Carbs
3.9g
· 1% DV
Protein
0.8g
· 2% DV
Fat
0.6g
· 1% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 13% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 22 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0 g | |
| Sodium | 8.4 mg | 0% |
| Total carbohydrate | 3.9 g | 1% |
| Fiber | 1.8 g | 6% |
| Protein | 0.8 g | 2% |
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) | 7 g | 22 kcal |
| 1 teaspoon (small) | 2.5 g | 8 kcal |
| 1 serving (small) | 5 g | 16 kcal |
| 1 serving (large) | 10 g | 32 kcal |
| 2 tablespoon (large) | 14 g | 45 kcal |
| 1 pack (medium) | 50 g | 160 kcal |
| 1 cup (large) | 80 g | 256 kcal |
| 100 g | 100 g | 320 kcal |
Calculated from 320 calories per 100 g.
Red Spice Mix has no single standard recipe. Depending on the maker, it may combine paprika, chili, cumin, or other ground spices, so the ingredient list is the reliable way to identify a particular blend.
Use Red Spice Mix to season meat, poultry, fish, vegetables, beans, or soups. Stir it into a marinade or add a little to a dish near the end of cooking for color and aroma.
Red Spice Mix can be mild or hot; its heat depends on whether the blend contains chili and how much. Start with a small amount, taste the dish, and add more if you want stronger heat.
No. Paprika is one ground pepper spice, while Red Spice Mix is a blend that may contain paprika along with other seasonings. Recipes vary, so the two do not necessarily taste or behave alike.
For a similar color, use paprika with a little cumin as a simple substitute for Red Spice Mix. Add chili only if you want heat; the exact flavor will differ because the blend’s ingredients are not standardized.
There is no fixed recipe for Red Spice Mix. For a homemade version, start with paprika and add small amounts of cumin, black pepper, and chili to suit your taste, then adjust the heat gradually.
Some Red Spice Mix products include salt and others contain only spices. Check the ingredient list before salting your dish, or make a homemade blend so you can control whether salt is included.
Add Red Spice Mix toward the end of cooking soups and stews, since prolonged high heat can make ground spices taste bitter. For a marinade, mix it in beforehand so the seasoning coats the ingredients.
Keep Red Spice Mix in a tightly sealed, dry container away from sunlight, steam, and heat from the stove. Moisture can make the blend clump, while light and warmth gradually weaken its aroma.
Yes, a chili-heavy Red Spice Mix can trigger heartburn in some people. If spicy foods bother you, use a small amount or choose a mild blend without hot chili.
Vitamins
Vitamin A
245µg · 27% DV
B6
0.13mg · 8% DV
Vitamin C
6.3mg · 7% DV
B2
0.08mg · 6% DV
Minerals
Iron
1.26mg · 7% DV
Manganese
0.16mg · 7% DV
Copper
0.04mg · 4% DV
Potassium ⭐
126mg · 4% DV
Sodium
8.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 22 calories in 1 tablespoon (medium) (7 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 Spice Mix is a blend of red-coloured spices used to add both flavour and colour to food. There is no single standard recipe, so the ingredients and intensity can vary between blends. Its taste may be warm, earthy, sweet or hot, depending on what is included.
Use it to season soups, beans, roasted vegetables, eggs, or meat and fish before cooking. In Turkey, similar blends are often stirred briefly into oil or sprinkled over a dish near the end of cooking; a little goes a long way, so start with a small amount and adjust to taste. It brings plenty of flavour in a modest serving, making it a useful way to add character without relying on rich sauces.
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.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.11g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.