Korean Chili Pepper
Korean chili pepper is a whole-food spice from Capsicum annuum, providing capsaicin, carotenoids, vitamin C and small amounts of antioxidants. Capsaicin has documented vascular and metabolic effects in research.
What it is
Korean red chili pepper (Capsicum annuum), often sold as gochugaru flakes or powder; widely used in Korean cuisine and gochujang.
Heat, color and flavor in cuisine; source of capsaicinoids, carotenoids and vitamin C.
Why it's flagged
- GI irritation at high intake
- possible heartburn in sensitive individuals
What regulators actually say
"Capsaicin improves hypertension by ameliorating vasorelaxation, and a low amount of capsaicin improves kidney dysfunction and high salt-derived hypertension by ameliorating renal inflammation and oxidative stress."
"Development of a database of capsaicinoid contents in foods commonly consumed in Korea ... gochujang is a fermented soybean-based red pepper paste."
Regulatory status
United States — FDA
Capsicum spices are GRAS; capsaicin is approved
European Union — EFSA
Permitted spice (whole food)
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