Smoked chilli harissa
Prefix 503 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 | 362 kcal | 18% |
| Fat | 33.3 g | 48% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 10.1 g | 4% |
| of which sugars | 6.0 g | 7% |
| Fibre | 6.2 g | — |
| Protein | 2.9 g | 6% |
| Salt | 2.7 g | 44% |
Open Food Facts, ODbL, record updated 25 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
REHYDRATED PAPRIKA AND CAYENNE PEPPERS (28%), VEGETABLE OILS (SUNFLOWER OIL AND RAPESEED OIL IN VARYING PROPORTIONS), ONIONS, BALSAMIC VINEGAR OF MODENA (WINE VINEGAR, COOKED GRAPE MUST), CHIPOTLE PEPPERS (7%) GARLIC, CANE MOLASSES, SUGAR CANE, SALT, RED PEPPERS, CHILLI ROSE FLAVOURING, NATURAL COLOUR: PAPRIKA EXTRACT, LEMON JUICE, MIXED DRIED SPICES, ACIDITY REGULATOR: CITRIC ACID.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Harissa sauces”: 1.36 kg CO₂e per kg of product.
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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