Tingly Sauce
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 51 kcal | 3% |
| Fat | 0.30 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 9.5 g | 4% |
| of which sugars | 6.3 g | 7% |
| Fibre | 0.00 g | — |
| Protein | 0.80 g | 2% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, jalapeño 16%, spirit vinegar, white wine vinegar, double concentrated tomato paste, lemon pulp, sugar, ginger, modified starch, smoked sea salt, smoked paprika, herb, chilli extract
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
59% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hot sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.