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Low-calorie chili pepper sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Turkish-style hot sauce (15 g) has 5 calories. That works out to 35 calories per 100 g. It contains 1.1 g of carbs, 0.2 g of protein, 0.1 g of fat and 0.3 g of fiber. Its 5.7 mg of Vitamin C covers 6% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
5
KCAL / 15G
Carbs
1.1g
· 0% DV
Protein
0.2g
· 0% DV
Fat
0.1g
· 0% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 13% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 5 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 218 mg | 9% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0.3 g | 1% |
| 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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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 5 kcal |
| 1 teaspoon (small) | 5 g | 2 kcal |
| 1 serving (small) | 20 g | 7 kcal |
| 2 tablespoon (double) | 30 g | 11 kcal |
| 1 serving (large) | 40 g | 14 kcal |
| 3 tablespoon (triple) | 45 g | 16 kcal |
| 100 g | 100 g | 35 kcal |
| 1 cup (large) | 240 g | 84 kcal |
Calculated from 35 calories per 100 g.
Turkish-style hot sauce is commonly made with hot peppers, garlic, salt, and vinegar or lemon juice. Some recipes also use tomato, oil, or other seasonings, so the ingredients vary between homemade recipes and bottled versions.
To make Turkish-style hot sauce, blend hot peppers with garlic, salt, and vinegar or lemon juice. Add tomato or oil if you want a different texture, and adjust the amount and type of pepper to control the heat.
Turkish-style hot sauce goes well with kebabs, grilled meats, döner, and lahmacun. You can also add a little to soup, eggs, or sandwiches; serving it at the table lets everyone choose their preferred heat.
Turkish-style hot sauce can range from mildly warm to very hot, depending on the peppers and recipe. Taste a small amount before adding it to a dish, especially when trying an unfamiliar brand or homemade batch.
Turkish-style hot sauce is often thinner and may include vinegar or lemon for tang, while Turkish pepper paste is a thick paste made from cooked peppers. Recipes vary, but the two are not interchangeable in every dish.
No, Turkish-style hot sauce and harissa are different condiments. Harissa is a North African chili paste often seasoned with spices such as cumin and coriander, while Turkish-style sauces vary and may be thinner and more vinegar-forward.
Refrigerate Turkish-style hot sauce after opening and keep the lid tightly closed. Use a clean spoon, follow the storage directions on the bottle, and transfer homemade sauce to a clean, covered container.
Yes, you can freeze Turkish-style hot sauce, although its texture may separate after thawing. Freeze it in small portions, thaw it in the refrigerator, and stir before using; do not refreeze sauce once thawed.
Yes, Turkish-style hot sauce can replace sriracha when you want chili heat, but the flavor may be less sweet and more tangy or pepper-forward. Start with less than the recipe calls for and adjust to taste.
Yes, Turkish-style hot sauce can aggravate heartburn in people who are sensitive to spicy foods. If you notice symptoms after eating it, use less or avoid it, particularly in dishes that already trigger discomfort.
Vitamins
Vitamin C
5.7mg · 6% DV
B6
0.03mg · 2% DV
B3
0.12mg · 1% DV
Vitamin E
0.11mg · 1% DV
Minerals
Sodium
218mg · 9% DV
Copper
0.01mg · 1% 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 5 calories in 1 tablespoon (medium) (15 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.
Turkish-style hot sauce is a chilli-based condiment; recipes vary, and may include tomato, garlic, vinegar or oil. It can be roughly crushed and spoonable or smooth and pourable, depending on how it is made. The name describes a style rather than one fixed recipe.
In Turkey it is commonly served in small amounts alongside kebabs, grilled foods, dürüm wraps and eggs, and it works just as well at the table as a sandwich spread or dip. Its sharp chilli heat can vary considerably, so add a little first and adjust to taste. It is low in calories: 100 g provides 35 kcal. Check the label if you are watching salt or oil, since recipes differ.
Medium
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 3
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
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.