Acids · Bi

Red pepper paste

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Per 100 g

There is no measured nutrition data for this ingredient. A missing figure is not counted as zero; it does not enter the calculation at all.

Sources and method →

Trace risk GLUTEN Year round

Let’s cook with it → Invent something with it

What it is for

They set the balance. Acid cuts fat, reins in sweetness, denatures protein and triggers leaveners. When a dish tastes like something is missing, it is usually acid rather than salt.

Where it catches you out

Heat drives the aroma out of acid. Squeeze the lemon at the table, not into the pot, and add vinegar at the end.

The knack

Distinguish salted and unsalted pepper paste; read its salt information before seasoning the dish.

Storage and health

How to keep it, and who it suits.

Keeping it

Keep the unopened jar in a cool, dark place for 1 year; after opening, refrigerate for 1-2 months.

Cross-contamination risk

Pepper is gluten-free; additives and shared-line information in commercial paste must be verified on the label.

Allergen: GLUTEN

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.