Peri Peri sauce XX Hot
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 48 kcal | 2% |
| Fat | 1.9 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 4.0 g | 2% |
| of which sugars | 2.7 g | 3% |
| Fibre | 3.5 g | — |
| Protein | 1.8 g | 4% |
| Salt | 4.3 g | 72% |
Open Food Facts, ODbL, record updated 30 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Vinegar, Spices (Peri-Peri, Cayenne Pepper, Paprika), Lemon Puree (5%), Salt, Onion Puree (3%), Sunflower Seed Oil, Serrano peppers, Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Garlic Puree, Thickener (Modified Maize Starch), Antioxidant (Ascorbic Acid), Rosemary Extract.
- E300Ascorbic acidAntioxidant · Sequestrant
- E392Extracts of rosemary
- E405Propane-1‚2-diol alginateCarrier · Emulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
24% 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
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