Nando's Peri-Peri Sauce Hot

Water is a neutral ingredient used as a base in many sauces. It provides no nutritional value but is essential for consistency. It does not contribute to the flavor profile significantly.

Distilled vinegar is used for its acidic properties, which enhance flavor and act as a preservative. It is a common ingredient in condiments and sauces. The distillation process removes impurities, making it a stable ingredient.

Lemon puree adds a natural citrus flavor and provides vitamin C. It is a minimally processed ingredient that enhances the sauce's freshness. The puree form retains more nutrients compared to juice alone.

Onion puree contributes flavor and some nutritional benefits, including antioxidants. It is a whole food ingredient that adds depth to the sauce. The puree form allows for easy incorporation without altering texture.

Salt is used to enhance flavor and preserve the sauce. It is a common ingredient in processed foods. While necessary for flavor, it contributes to the high sodium content of the product.

Spices like cayenne pepper, African bird's eye chili, and paprika add flavor and potential health benefits. They are natural ingredients that enhance the sauce's heat and complexity. Spices can provide antioxidants and anti-inflammatory properties.

Green chili adds heat and flavor, along with vitamins and antioxidants. It is a whole food ingredient that enhances the sauce's spiciness. The presence of capsaicin may offer metabolic benefits.

Sunflower seed oil is a seed oil high in omega-6 fatty acids, which can promote inflammation if consumed in excess. It is extracted through industrial processes that may involve high heat and chemicals. This oil is considered less healthy compared to oils like olive or avocado oil.

Garlic puree adds flavor and potential health benefits, including antimicrobial properties. It is a whole food ingredient that enhances the sauce's savory profile. Garlic is known for its potential cardiovascular benefits.

Xanthan gum is used as a stabilizer and thickener in sauces. It is a polysaccharide produced through fermentation, commonly used in food processing. While it improves texture, it does not provide nutritional benefits.

Propylene glycol alginate is used as a stabilizer and thickener. It is derived from alginic acid found in seaweed and is commonly used in processed foods. It helps maintain the sauce's consistency without altering flavor.

Ascorbic acid, also known as vitamin C, is used as an antioxidant to preserve freshness. It is a beneficial nutrient that supports immune function. In this context, it helps prevent oxidation and maintains color.

Rosemary extract is used for its antioxidant properties and natural preservative effects. It is a natural ingredient that can enhance flavor and shelf life. The extract form concentrates beneficial compounds found in rosemary.