Calve Hot Sauce

50

Nutrition Score

Moderate

Calve Hot Sauce

8690637833847

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

88

Hazard Score

Healthy

48

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

Water · No known concerns

The most common ingredient in processed foods.

Red Pepper Paste

RedPepperPaste · No known concerns

Thick paste made from ground red peppers, used to add heat and depth to sauces and stews.

TomatoPaste · No known concerns

Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.

Vinegar · No known concerns

Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.

Modified Starch

ModStarch · −2 pts

Moderate health concern Source: EFSA, FDA

Chemically or physically treated starch for improved cooking properties. Generally safe.

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Sodium Benzoate

E211 · −5 pts

Moderate health concern Source: FDA, EFSA

Common preservative. Can react with Vitamin C to form benzene (a known carcinogen).

Coriander · No known concerns

Fresh herb (also called cilantro) with a bright, citrusy flavor, used in many world cuisines.

Cumin · No known concerns

Warm, earthy spice from dried seeds, a key ingredient in curries, chili, and Middle Eastern cooking.

ChiliExtract · −3 pts

Concentrated capsaicin extract from chili peppers, used to add heat to sauces and processed foods without adding pepper solids.

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