Vegetable Oil

Oxidative instability depending on fatty acid profile, high omega-6 content in certain oils, potential processing contaminants depending on extraction method

Chilli

Irritant especially to skin, eyes, mucous membranes; may cause allergic sensitization in sensitive individuals

Acidity regulators

Possible dental erosion with excessive consumption, gastrointestinal irritation in sensitive individuals, potential to disrupt mineral absorption if consumed in high amounts

Wheat Flour

Source of carbohydrates and some protein, staple food ingredient

Water

Safe solvent, non-toxic, non-irritating, biodegradable

Yeast

Source of B vitamins, protein, supports fermentation processes

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sugar

Provides energy (calories)

Olive oil

Source of heart-healthy monounsaturated fats, anti-oxidant compounds, supports lipid profile

Vinegar

Flavoring agent, preservative, culinary use

Mixed Herbs and Spices

Antioxidant properties, anti-inflammatory effects, enhanced flavor without added salt or sugar

Thickener

Preservative

Prevents microbial contamination, extends shelf-life, ensures product safety