Peri peri rub hot
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 | 303 kcal | 15% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 59.0 g | 23% |
| of which sugars | 48.0 g | 53% |
| Fibre | 7.5 g | — |
| Protein | 4.7 g | 9% |
| Salt | 17.0 g | 283% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sugar, salt, paprika, tomato powder, dried onion, black pepper, dried chilli (4%), african bird's eye chilli, dried garlic (2%), acidity regulator (citric acid), parsley, rapeseed oil, cayenne pepper, ground mustard seed, anticaking agent (silicon dioxide), nutmeg. contains: mustard. dietary information: suitable for vegetarians und vegans.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
93% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.