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Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. [9] Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces.
- Overview
- 1. Loaded with nutrients
- 2. May promote healthy vision
- 3. May reduce inflammation
- 4. May improve your cholesterol levels
- 5. May have anticancer effects
- 6. May improve blood sugar control
- 7. Important for healthy blood
- 8. Easy to add to your diet
- The bottom line
Paprika is a colorful spice that has vitamin A, capsaicin, and carotenoid antioxidants. These may help prevent inflammation and improve your cholesterol, eye health, and blood sugar levels, among other health benefits.
Paprika is a spice made from the dried peppers of the plant Capsicum annuum.
It comes in sweet, smoked, and hot varieties, as well as a variety of colors, such as red, orange, and yellow. Paprika is used worldwide, especially in rice dishes and stews.
It’s not only rich in antioxidants but also vitamins and minerals.
Paprika is packed with micronutrients and beneficial compounds, with 1 tablespoon (6.8 grams) providing (1):
•Calories: 19
•Protein: less than 1 gram
•Fat: less than 1 gram
•Carbs: 4 grams
•Fiber: 2 grams
Paprika contains several nutrients that may boost eye health, including vitamin E, beta carotene, lutein, and zeaxanthin (7).
In fact, studies have linked a high dietary intake of some of these nutrients to a decreased risk of age-related macular degeneration (AMD) and cataracts (8, 9).
In particular, lutein and zeaxanthin, which act as antioxidants, may prevent damage to your eyes (10).
In a study in over 1,800 women, those with the highest dietary intakes of lutein and zeaxanthin were 32% less likely to develop cataracts than those with the lowest intakes (9).
Another study in 4,519 adults likewise noted that higher intakes of lutein and zeaxanthin were associated with a decreased risk of AMD (8).
Summary Nutrients in
Certain varieties of paprika, especially hot ones, contain the compound capsaicin (11, 12).
It’s thought that capsaicin binds to receptors on your nerve cells to reduce inflammation and pain (13, 14, 15).
Therefore, it may protect against a variety of inflammatory and autoimmune conditions, including arthritis, nerve damage, and digestive issues (13, 16).
Several studies show that topical creams with capsaicin help reduce pain caused by arthritis and nerve damage, but research on capsaicin tablets is more limited (13).
In a study in 376 adults with gastrointestinal diseases, capsaicin supplements helped prevent stomach inflammation and damage (17).
Another study in rats revealed that 10 days of capsaicin supplements decreased inflammation associated with an autoimmune nerve condition (18).
Paprika may benefit your cholesterol levels.
In particular, capsanthin, a carotenoid in this popular spice, may raise levels of HDL (good) cholesterol, which is associated with a lower risk of heart disease (19, 20, 21).
One two-week study found that rats fed diets with paprika and capsanthin experienced significant increases in HDL levels, compared with rats on a control diet (20).
The carotenoids in paprika may also help decrease levels of total and LDL (bad) cholesterol, which are linked to an increased risk of heart disease (19).
In a 12-week study in 100 healthy adults, those who took a supplement containing 9 mg of paprika carotenoids per day had significantly lower LDL (bad) and total cholesterol levels than those who got a placebo (22).
Nonetheless, more extensive research is needed.
Numerous compounds in paprika may protect against cancer.
Several paprika carotenoids, including beta carotene, lutein, and zeaxanthin, have been shown to fight oxidative stress, which is thought to increase your risk of certain cancers (23, 24).
Notably, in a study in nearly 2,000 women, those with the highest blood levels of beta carotene, lutein, zeaxanthin, and total carotenoids were 25–35% less likely to develop breast cancer (25).
What’s more, capsaicin in paprika may inhibit cancer cell growth and survival by influencing the expression of several genes (26).
However, more extensive research is needed on this spice’s anticancer potential.
Summary Compounds in
The capsaicin in paprika may help manage diabetes.
That’s because capsaicin may influence genes involved in blood sugar control and inhibit enzymes that break down sugar in your body. It may also improve insulin sensitivity (27, 28).
In a 4-week study in 42 pregnant women with diabetes, taking a daily 5-mg capsaicin supplement significantly decreased post-meal blood sugar levels, compared with a placebo (29).
Another 4-week study in 36 adults found that a diet with capsaicin-containing chili pepper significantly decreased blood insulin levels after meals, compared with a chili-free diet. Lower insulin levels typically indicate better blood sugar control (30).
Still, further research is necessary.
Summary The capsaicin in
Paprika is rich in iron and vitamin E, two micronutrients vital for healthy blood.
Iron is a crucial part of hemoglobin, a protein in red blood cells that helps carry oxygen throughout your body, while vitamin E is needed to create healthy membranes for these cells (31, 32).
Therefore, deficiencies in either of these nutrients may lower your red blood cell count. This can cause anemia, a condition marked by fatigue, pale skin, and shortness of breath (31, 32, 33).
In fact, one study in 200 young women tied low iron intake to a nearly 6-fold increased risk of anemia, compared with adequate intake (34).
What’s more, animal studies suggest that vitamin E is highly effective at repairing damage to red blood cells — and that deficiency in this vitamin may lead to anemia (35, 32).
Summary Paprika is high in
Paprika is a versatile spice that can be incorporated into a multitude of dishes.
It comes in three main varieties that differ in taste and color based on the cultivation and processing of the pepper.
In addition to its sweetness, sweet paprika has a touch of smokiness. It can be used as a seasoning for meats, potato salad, and eggs.
On the other hand, hot paprika offers a spicier kick and is often added to soups and stews like Hungarian goulash.
Finally, smoked paprika’s sweet, smoky flavor works best with rice, lentil, and bean dishes.
You can also add paprika to simple, everyday meals by sprinkling a dash on hard-boiled eggs, chopped veggies, dips, cooked rice, roasted potatoes, and salads.
Paprika is a colorful spice derived from ground peppers.
It offers a variety of beneficial compounds, including vitamin A, capsaicin, and carotenoid antioxidants. These substances may help prevent inflammation and improve your cholesterol, eye health, and blood sugar levels, among other benefits.
Sep 13, 2023 · Paprika is a spice made from dried peppers, with different varieties and flavors depending on the country of origin. Learn how to use paprika in recipes, how to distinguish it from chili powder, and how to store it properly.
Jan 4, 2018 · Paprika varies in flavor based on what types of peppers are dried and pulverized. The spice can range from mild to spicy, a little sweet to 100% savory. Here are the most common types you’ll ...
Mar 31, 2021 · Paprika is a bright, red, ground spice made from peppers that are members of the Capsicum annuum family. These may include sweet, mild, red bell peppers, hot chili peppers, cayenne peppers, poblano peppers, or Aleppo peppers. Because different types of peppers can be used to make this spice, it's heat level can vary.
Aug 9, 2022 · Learn about the history, types, and uses of paprika, a spice made from dried and ground peppers. Discover the differences between Hungarian, Spanish, and plain paprika, and how to cook with them.
Jun 20, 2023 · Paprika is made from ripe paprika peppers that undergo a drying or smoking process before being ground into a fine powder. There are several methods for drying the peppers, such as hang drying, sun drying, using a dehydrator, or employing an oven.
