Sichuan Style Hot and Spicy Stir-Fry Sauce by Lee Kum Kee · GreenveilSaving recent analysisSichuan Style Hot and Spicy Stir-Fry Sauce
Sichuan Style Hot and Spicy Stir-Fry Sauce by Lee Kum Kee (Sichuan Sauce). Greenveil's read: consider avoiding (food-health band "high").
Consider avoiding
Chili pepper24%—›- Chili pepper19.2%—›
Salt4.8%—›- Walter
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Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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Ingredient content
Normalized label parsed
16 items
Verdict
14.5%
—
Soya bean paste14.5%—
Water7.9%—Salt3.3%—›
Soya bean1.7%—
Wheat Flour1.7%— 
Soy Sauce12.4%—›Water6.8%—Salt2.8%—›Soya bean1.4%—Wheat Flour1.4%—
Sugar7.5%—›
Soya oil4%—›Chili pepper3%—› 
Vinegar1.5%—›
Modified Corn Starch1.5%—›
Garlic1.5%—›Salt0.4%—› Natural Sichuan Pepper Flavouring0.4%—Show original label text
Salted Chilli Peppers 24% (Chilli Peppers 80%, Salt), Walter, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Sugar, Tomato Paste, Sichuan Pepper Powder 5%, Soybean Oil, Dried Chilli Peppers 3%, Fermented Vinegar, Shallots, Modified Corn Starch, Dehydrated Garlic, Natural Chili Flavouring, Salt, Natural Sichuan Pepper Flavouring.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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