Inspired to cook Fajita Seasoning
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 304 kcal | 15% |
| Fat | 11.3 g | 16% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 50.2 g | 19% |
| of which sugars | 9.1 g | 10% |
| Fibre | 27.7 g | — |
| Protein | 14.2 g | 28% |
| Salt | 10.3 g | 172% |
Open Food Facts, ODbL, record updated 2 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
se. Cayenne Pepper, Tomato Powder, Yeast Extract, Chilli Ouringredients: Smoked Paprika (15%), Dried Onion White Onion, Red Onion), Salt, Chipotle Chilli Powder %), Cumin Seeds, Coriander Seeds, Dried Garlic (7%), ayenne Powder Blend Powder Blend (Chilli Powder, Cumin, Garlic, Oregano), Pepper, Anti-caking Agent: Silicon Dioxide, Lime Oil. Red Bell Pepper, Nutmeg, Oregano, Cinnamon, Black Ye tr ow 0 Dell Pepper, Nutmeg, Oregano, Cinnamon, Black Pe Anti - ime Oil. nt: con Dio JAR & LID WtII
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
31% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Spice blends” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Spice blends”: 6.40 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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