AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.
Chilli peppers are very low in purines and generally gout-safe; their vitamin C may even slightly help uric acid levels.
Chilli usually means the fresh or dried fruit of Capsicum species — cayenne, jalapeño, bird's eye, poblano, paprika and similar peppers. As a plant food it is a poor source of purines, the compounds that break down into uric acid, so a normal serving adds essentially nothing to your purine burden.
Chillies are rich in vitamin C, and higher vitamin C intake is associated with slightly lower serum uric acid in population studies. Capsaicin, the compound responsible for the heat, has anti-inflammatory activity, which is theoretically helpful during a flare, though it is not a treatment for gout. Using chilli to flavour food can also help you cut back on salt and sugary condiments.
The pepper itself is not the problem — the company it keeps is. "Chilli" as a meal often means chilli con carne, made with minced beef, sometimes organ meat, and stock or yeast extract, all of which are moderate-to-high purine sources. Canned chilli and sweet chilli sauces can carry large amounts of added sugar, including fructose, plus sodium. Very spicy food may also upset your stomach if you take NSAIDs or colchicine.
Enjoy fresh or dried chilli freely as a seasoning. If you have gout, favour bean-, lentil- or vegetable-based chilli over red-meat versions, and skip beer alongside it.