Hidden sources of Spicy / chilli foods

Capsaicin can speed transit and irritate a sensitive gut.

Where it hides

"Spice blend" or "natural flavors" on chip, cracker, and snack bags — often contains chili powder or cayenne without the word "spicy" on the front
Buffalo, sriracha, or chipotle mixed into mayo, ranch, or aioli — a "creamy" sauce on a menu can still carry real heat blended in
Cajun, blackened, or jerk seasoning on meats and fries — these rubs are pepper-forward even when the dish isn't labeled "spicy"
Asian condiments like chili oil, gochujang, sambal, or curry paste — used as a background flavor booster in stir-fries and noodle dishes, not always mentioned by name
Pepperoni, hot Italian sausage, and other "spicy" deli meats — chili flakes are mixed directly into the meat, not just added as a topping
Restaurant "house" salsas or hummus — kitchens often add jalapeño or chili for depth even in a "mild" labeled version

Information only — not medical advice or a diagnosis. Settle structures a self-experiment and helps you track what you observe.