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Village pepper paste
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Village pepper paste (20 g) has 17 calories. That works out to 85 calories per 100 g. It contains 3.5 g of carbs, 0.6 g of protein, 0.1 g of fat and 0.9 g of fiber. Its 190 µg of Vitamin A covers 21% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 20 g
17
KCAL / 20G
Carbs
3.5g
· 1% DV
Protein
0.6g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 14% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 17 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 3.5 g | 1% |
| Fiber | 0.9 g | 3% |
| 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 tablespoon (medium) | 20 g | 17 kcal |
| 1 teaspoon (small) | 7 g | 6 kcal |
| 1 serving (medium) | 30 g | 26 kcal |
| 2 tablespoon (large) | 40 g | 34 kcal |
| 100 g | 100 g | 85 kcal |
| 1 cup (large) | 220 g | 187 kcal |
| 1 pack (jumbo) | 300 g | 255 kcal |
Calculated from 85 calories per 100 g.
Village pepper paste is a concentrated paste made from peppers, often prepared by cooking or drying them and then grinding them. Homemade versions vary in texture, saltiness, and sometimes ingredients; some regional recipes combine peppers with tomatoes.
Village pepper paste adds a deep pepper flavor to soups, stews, beans, and sauces. Fry a small amount briefly in oil with aromatics before adding liquid, or stir it into broth to distribute it evenly. Its salt level can vary, so season the dish afterward.
Refrigerate village pepper paste in a tightly closed jar and always use a clean, dry spoon. Keeping the surface covered with a thin layer of oil can reduce contact with air, but discard the paste if you see mold or notice an unusual smell.
Yes, you can make village pepper paste by removing pepper stems and seeds, cooking or grinding the peppers, and reducing the mixture until thick. Some traditional methods dry the pulp in the sun. Use clean equipment and refrigerate the finished paste.
Discard village pepper paste if it has visible mold, a fermented or unpleasant smell, bubbling, or an unexpected change in appearance. Do not scrape off mold and eat the rest, since contamination may extend below the visible surface.
No, village pepper paste is not necessarily the same as harissa. Village pepper paste is generally a concentrated pepper preparation, while harissa is a North African chili paste commonly seasoned with spices such as garlic and cumin. Recipes for both vary.
Yes, village pepper paste freezes well in small portions. Spoon it into an ice-cube tray or freezer-safe container, then transfer the frozen portions to an airtight bag. Take out only what you need, since repeated thawing and refreezing can affect quality.
To manage salty village pepper paste, use less of it and avoid adding extra salt until the dish is finished. You can also balance it with unsalted ingredients or liquid suited to the recipe; rinsing the paste usually weakens its flavor and texture.
Yes, village pepper paste can be eaten without cooking if it was prepared and stored safely. It can be spread thinly on bread or mixed into a dip, though its concentrated flavor and saltiness may make it better in small amounts.
A mild or hot pepper paste is the closest substitute for village pepper paste. Tomato paste works in many stews but changes the flavor; add a little paprika or cooked pepper if the pepper taste is important to the dish.
Vitamins
Vitamin A
190µg · 21% DV
Vitamin C
19mg · 21% DV
Vitamin E
0.7mg · 5% DV
B6
0.06mg · 4% DV
Minerals
Sodium
360mg · 16% DV
Potassium ⭐
130mg · 4% DV
Copper
0.02mg · 2% DV
Iron
0.34mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 17 calories in 1 tablespoon (medium) (20 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.
Village pepper paste is a village-style Turkish salça: a thick concentrate made from ripe vegetables, most often tomatoes, though some regional versions use red peppers. The vegetables are crushed and cooked down or dried in the sun, with the exact method and texture varying from one household to another.
Its concentrated, gently sweet-tart flavour adds depth to soups, stews, bulgur and other home cooking. In Turkey it is often sautéed with onion as a base, while some people spread a little on bread at breakfast. It is chiefly a carbohydrate source, with some fibre and very little fat. Because its flavour is intense, start with a small spoonful and adjust the dish’s seasoning afterwards.
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
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.