CHIPOTLE HOT SAUCE

How it scored 50 / 100

Nutrition snapshot

Ingredients 17 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 3 Pepper
  Dried fruit (peppercorns) of Piper nigrum, ground or whole, used as a spice; or generic term for capsicum peppers.
  Safe
• 4 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 5 Acetic Acid
  Acetic acid (E260), the principal acid in vinegar.
  Safe
• 6 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 7 Fruit Juice
  Liquid extracted from fruit (single or blends), with or without reconstitution from concentrate.
  Low
• 8 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 9 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 10 Apple Cider Vinegar
  Vinegar produced by fermenting apple juice; principal acid is acetic acid.
  Safe
• 11 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 12 Chipotle
  Smoke-dried jalapeño pepper (Capsicum annuum); whole-food spice ingredient.
  Safe
• 13 Arbil —
• 14 Guajillo &Piquin —
• 15 Smoke
  Smoke (or smoke flavoring) from burning hardwoods, applied directly or as condensed liquid smoke flavoring.
  Moderate
• 16 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 17 Thickener
  Generic umbrella term for any substance that increases viscosity. Could be a starch, gum (xanthan, guar, locust bean), pectin, gelatin, modi…
  Low