Tag: Gochugaru

According to Monash University, gochugaru is officially considered low FODMAP in a 2-gram portion, approximately one teaspoon. This determination is critical for those on a low FODMAP diet who want to continue enjoying the distinct, smoky heat of Korean cuisine without triggering irritable bowel syndrome (IBS) symptoms.

According to the U.S. Food and Drug Administration (FDA), pure, single-ingredient spices are naturally gluten-free. In its purest form, gochugaru is simply ground Korean red chili peppers and therefore does not contain gluten. However, for those with celiac disease or severe gluten sensitivity, there are several key factors to consider beyond the basic ingredient list.

Despite both being red, ground chili products, gochugaru is distinctly different from Western chili powder. While one is a single-ingredient spice integral to Korean cooking, the other is a complex blend of multiple spices used primarily in Tex-Mex cuisine. This guide breaks down the key distinctions.

Gochugaru typically ranges from 1,500 to 10,000 Scoville Heat Units (SHU), placing it significantly hotter than the average mild paprika, which usually measures below 1,000 SHU. This stark difference in heat and flavor profile confirms that the idea, "Is gochugaru just paprika?" is a misconception.

At its most authentic and traditional, **gochugaru** is a single-ingredient product made from sun-dried and deseeded red chili peppers, making it naturally 100% vegan. This essential Korean spice provides the signature smoky-sweet heat and vibrant red color to iconic dishes like kimchi and stews.

Dating back to the Joseon Dynasty, gochujang is a foundational Korean fermented condiment renowned for its unique mix of sweet, savory, and spicy flavors. The secret to its signature taste lies in the core ingredients of gochugaru, glutinous rice, and fermented soybeans.