FLY BY JING Deliciously Spicy Numbing Savory Warm Gourmet All Natural Vegan Gluten-Free Herb and Spice Mix with Sichuan Chili and Pepper, Good on Everything (Sichuan Chili Crisp, BIG BOI)

Fly By Jing
60 Fair
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Summary

This spice mix contains beneficial ingredients like chili peppers, garlic, and ginger, which offer anti-inflammatory and antioxidant properties. However, the presence of rapeseed and soybean oils, both high in omega-6 fatty acids, raises health concerns due to their inflammatory potential and processing methods. The product's processing level further limits its score, despite the inclusion of some nutritious components.

At a glance

Beneficial ingredients 6
Harmful ingredients 2
Category Spices

Key ingredients 9

Non-GMO Sichuan-Rapeseed Oil
Very Bad

Rapeseed oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often processed using high heat and chemicals, which may degrade its nutritional quality. Despite being non-GMO, it still poses health concerns due to its fatty acid profile.

Risks

High omega-6 content may promote inflammation when consumed in excess.

Non-GMO Soybean Oil
Very Bad

Soybean oil is a seed oil that is high in omega-6 fatty acids, which can contribute to inflammation. It is typically extracted using chemical solvents, which may leave residues. Despite being non-GMO, it is still considered unhealthy due to its processing and fatty acid profile.

Risks

High omega-6 content may promote inflammation and imbalance omega-3 to omega-6 ratio.

Dried Chili Pepper
Good

Chili peppers are rich in capsaicin, which has anti-inflammatory and metabolism-boosting properties. They are minimally processed and retain most of their nutrients. The drying process concentrates their flavor and nutritional content.

Risks

May cause digestive discomfort in sensitive individuals.

Benefits

Rich in vitamins A and C, and capsaicin, which may support metabolism and reduce inflammation.

Preserved Black Bean
Good

Preserved black beans are fermented, which can enhance their nutritional profile by increasing bioavailability of nutrients. They provide a source of protein and fiber. Fermentation also adds beneficial probiotics.

Risks

May contain high sodium levels due to preservation process.

Benefits

Source of protein, fiber, and probiotics that support gut health.

Garlic
Very Good

Garlic is known for its potent anti-inflammatory and immune-boosting properties. It contains allicin, which has been shown to have antimicrobial effects. Fresh garlic retains most of its beneficial compounds when used in cooking.

Benefits

Supports immune function and may reduce inflammation and cholesterol levels.

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Sesame Oil
Good

Sesame oil is rich in antioxidants and healthy fats, particularly polyunsaturated and monounsaturated fats. It is often cold-pressed, preserving its nutritional quality. The oil also contains sesamol, which has anti-inflammatory properties.

Risks

May cause allergic reactions in individuals with sesame allergies.

Benefits

Contains antioxidants and healthy fats that support heart health.

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Salt
Neutral

Salt is a common seasoning used to enhance flavor but should be consumed in moderation. Excessive intake can lead to hypertension and cardiovascular issues. It is minimally processed and essential for various bodily functions.

Risks

Excessive consumption may lead to high blood pressure and cardiovascular issues.

Benefits

Essential for maintaining fluid balance and nerve function.

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Shallots
Very Good

Shallots are rich in antioxidants and have anti-inflammatory properties. They are minimally processed and retain most of their nutrients when used fresh. Shallots also provide a good source of vitamins and minerals.

Benefits

Rich in antioxidants and vitamins that support overall health.

Ginger
Very Good

Ginger is known for its anti-inflammatory and digestive benefits. It contains gingerol, which has been shown to reduce nausea and inflammation. Fresh ginger retains its beneficial compounds and is widely used in traditional medicine.

Benefits

Supports digestion and may reduce inflammation and nausea.

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Processing

Group 3 · Processed

Processed Foods

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