Hot Pepper
Hot Pepper appears in 55 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.
What the data can answer
Hot Pepper appears in 55 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.
- 55
- catalogued products
- #4,670
- usage rank of 247,206
- 38
- named brands represented
- 56%
- average depth down ingredient lists
Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.
High-volume listing for Hot Pepper - usage rank #4,670
- Usage rank
- #4,670
- of 247,206 ingredients that appear in at least one catalogued product, tied with 61 others that also appear in exactly 55 products.
- Typical depth in an ingredient list
- 56%
- Mean relative depth 56% across 55 parsed labels, slot 8.6 on average. Hot Pepper tends to sit in the lower half of the list. Depth is location on the label, not a measured dose.
Ranks use Open Food Facts ingredient rows on this site’s refresh cycle. 247,206 ingredients with ≥1 product appearance enter the ranking. Prevalence and list depth are catalog facts, not toxicology.
What this page can and cannot answer
Use prevalence before concern
Only 7.3% of linked products carry any separately flagged ingredient. The stronger differentiator here is market placement: Hot Pepper spans 38 named brands and is led by the Salted-snacks group. Start with Arrabbiata pasta sauce; Barbecue Crisps; Cherry tomato pasta sauce when comparing real formulations. Because the flagged component may be something else, neither the low co-occurrence rate nor the 99.5/100 product average proves this ingredient safe.
38 named brands carry this ingredient
The processing evidence is heterogeneous rather than a single shelf pattern: the largest NOVA group contains 28 of 52 classified products, leaving a meaningful remainder elsewhere. This breadth is why the page reports label depth, category, and product examples separately. Those dimensions help locate comparable products; combining them into a stronger safety claim would hide the variation the catalog actually contains.
Next check: compare label position across two brands before treating prevalence as equivalent exposure.
How do the sampled products compare?
Each point is one of the 16 sampled products listed below: its overall safety score against how many separately flagged ingredients its label carries. Bubble size is the number of ingredient rows the label actually resolved to.
Safety score vs. flagged-ingredient count for products containing Hot Pepper
Products Containing Hot Pepper
High-volume slice (16 of 55) for products naming Hot Pepper:
Hot Pepper vs other top-decile catalog footprints
Top-decile company for Hot Pepper: 55 listings averaging 99.5/100. Catalog-mass neighbours in view: 100% Organic Grass Fed Beef; Acai Juice; Added As Preservatives.
Similar product count
Nearest other ingredients by Open Food Facts product count (floored at ≥50).
Similar mean product score
Mean product-score neighbours (≥50 scored products), kept separate from the product-count peers above.
Next steps from the Hot Pepper page
Start from Hot Pepper's 55 catalogued appearances and the attached source fields, then open the product rows that match your use case.
- Check the listed products containing Hot Pepper before treating the aggregate count as a personal conclusion. Browse linked labels
- Compare Hot Pepper with a peer such as “100% Organic Grass Fed Beef” on source-backed rating, FDA status, and product footprint. Compare a peer
- Check the methodology for how FDA SAFFA, CSPI, and Open Food Facts rows are joined on this site. See source joins
This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.
Questions readers ask about Hot Pepper
Why is there no FDA/CSPI verdict on Hot Pepper? ▼
This snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to Hot Pepper, so PlainFoodSafe does not present a source-backed safety verdict. The page reports catalog prevalence (#4,670 of 247,206 ingredients) and label position instead.
Which product shelves show up most often with Hot Pepper? ▼
Hot Pepper ranks in the top decile by product count (#4,670 of 247,206), appearing in 55 indexed products led by Salted-snacks. The sample list below is a slice of that footprint, not the full universe.
Why is Hot Pepper so common on ingredient lists? ▼
The source record does not name a technical effect, yet Hot Pepper appears in 55 products (#4,670 usage rank). High prevalence here describes formulation frequency, not an approved use level.
Regulatory status: FDA SAFFA (Hot Pepper). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.