Paprika
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It is a dried vegetable.
No carbohydrate.
Fine for most people at normal amounts.
Rules by country
Paprika is a food and carries no E-number, so it is outside the additive system. It falls under the general rules for spices and dried vegetables, and because it can carry mold and bacterial contamination it is subject to the same hygiene controls as any other dried plant ingredient.
What is it?
The color is made of carotenoids, mostly capsanthin and capsorubin, and the same compounds in a more concentrated form are sold as the food color E160c. The pungency comes from capsaicin, and how much of it survives drying depends on the variety: the sweet Spanish pimentón has almost none, while the hotter varieties keep a considerable amount.
Where it comes from: A sweet red pepper dried and ground. The color comes from the same carotenoids as in the fresh pepper, and the distinctive smoky note of the Spanish style comes from drying the peppers over oak wood.
Why it’s in food
- Coloring
- Seasoning
- Spanish and Hungarian cooking
- Sausages and cured meat
- Spice blends
Often found in
Also listed as: Paprika, Paprika powder, Sweet paprika, Smoked paprika, Hot paprika, Paprika spice
Health & gut impact
Paprika is a rich source of carotenoids, and it is one of the more concentrated plant sources of them, around 3 milligrams of beta-carotene equivalents per 100 grams of the powder. Whether that converts to vitamin A efficiently depends on the rest of the meal.
USDA FoodData Central, paprika
A reaction to paprika is usually a specific allergy rather than a reaction to all nightshades. There is a well-documented pattern of paprika allergy together with peanut allergy, and people who react to one are more likely to react to the other.
European Academy of Allergy and Clinical Immunology, anaphylaxis guidance
Sweet paprika adds color with almost no heat, which is why it is used as a seasoning and not as a chilli substitute. The hotter varieties add capsaicin, and people on a reflux diet often find that noticeable.
USDA FoodData Central, paprika
What can I use instead?
Ratio: Use a similar amount for savory depth rather than color
Best for: Seasoning without the sweetness
Related
More spices & herbs:
Common questions
Is paprika spicy?
Sweet paprika is not spicy at all. Hot paprika is made from varieties that keep their capsaicin, and it is a different product rather than the same powder with more heat added.
Is paprika bad for nightshade allergies?
A true paprika allergy is uncommon, and it is usually specific to paprika rather than to the whole nightshade family. The documented pattern is paprika allergy alongside peanut allergy, so if you react to one, ask about the other.
What is the difference between paprika and paprika extract?
Paprika is the whole dried pepper ground up. Paprika extract is the concentrated color taken out of it, sold as E160c for coloring foods, and it does not carry the flavor or the heat in the same proportion.
Is Paprika safe?
Generally safe (92/100). Paprika is a food and carries no E-number, so it is outside the additive system. It falls under the general rules for spices and dried vegetables, and because it can carry mold and bacterial contamination it is subject to the same hygiene controls as any other dried plant ingredient.
Is Paprika vegan?
Yes. It is a dried vegetable.
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Scientific sources & regulatory citations
- USDA FoodData Central, paprika
- European Academy of Allergy and Clinical Immunology, anaphylaxis guidance