Paprika Spice: The Good and The Bad

Introduction

Paprika as a spice belongs to the broader spectrum of the pepper family which are members of the Capsicum annuum family. This includes its close resemblance and similarity to its other cousins like red bell peppers, hot chili peppers, cayenne peppers, poblano peppers, Aleppo peppers, etc. Any of these different types of peppers would be used to make this ground spice, though the heat level can certainly vary during preparation. Paprika usually have a very smoky and slightly distinctive sweet flavor. Because of the bright red color, paprika is best used as a garnish over foods like eggs or potato salads.

What Is the Nutritional Content of Paprika?

It is interesting to know that paprika is loaded with certain nutrients. It can provide with trace amounts of essential vitamins and minerals like vitamin A, vitamin E, and vitamin B6 (pyridoxine). But because a person is most likely to consume paprika only through garnish most of the times. These vitamins and minerals that it yields through the diet may not really make any huge nutritious difference. Limited current research exists and is ongoing to investigate further, the systemic health benefits of paprika spice.

Supplement Facts-

1. One teaspoon of the ground spice around 2.3 grams can yield approximately 6.5 calories, 1.2 grams of carbohydrate, 0.3 grams of protein, and 0.3 grams of fat.

2. One full teaspoon of paprika would provide around 56 microgram (mcg) of vitamin A that makes up for around 6.2 percent of the daily value in the diet. Similarly, one also get approximately 0.67milligrams (mg) of vitamin E or alpha-tocopherol that is around 4.5 pacepercent of the daily value.

3. There is also a trace amounts 0.05 mg of vitamin B6 (pyridoxine) (about 2.8 percent of the daily value of vitamin B6) and 0.49 mg of iron (about 2.8 percent of the daily value of iron) Minerals in paprika include the vitamin B3 or niacin (0.03mg 2.3 percent of the daily value), vitamin B1/thiamine (0.03mg 1.4 percent daily value).

4. Most health benefits that this spice yield is mainly associated with the capsaicin content only. It should be noted that though capsaicin is a common chemical found in many hot peppers in nature, it also gives the peppers their characteristic heat. Also, paprika is made from spicy peppers most of the times in nearly all countries globally mainly from either cayenne pepper or poblano peppers (that also contain capsaicin).

5. Paprika that is made out from red bell peppers however does not comprise capsaicin. The red peppers do not contain this chemical at all.

What Are Potential Health Benefits?

1. Carotenoids are mainly found in those plants that possess bright and rich colors. Hence, Paprika spice contains carotenoids that may be protective to vision because they are derived from these peppers, but more research is required to determine the exact efficacy of this spice or its systemic action.

2. The carotenoids in paprika may also potentially be beneficial to postmenopausal women for maintaining their bone health.

3. According to limited nutrition research available currently on this spice, paprika would also be additionally beneficial to consumption by patients suffering from type 2 diabetes or hyperglycemia, atherosclerosis, metabolic syndrome, non-allergy allergic reactions in sensitized individuals especially to nightshade vegetables. One can also easily buy paprika oil anytime that would be available in the local supermarkets or can be made at the comfort of the home.

What Are the Disadvantages and Allergies?

Coming to the disadvantages, the micronutrients provided by this spice are simply insignificant because the amount of spice consumed through the meals are just as a garnish and is indeed very small. Food intolerance to peppers is a major cause of concern for most individuals who may suffer possibly through sensitisation or certain allergen specific reactivities. Pepper allergies can commonly trigger the symptoms of tiredness, fatigue, and insomnia.

The symptoms of paprika allergy mostly is either on the skin or on the respiratory tract. The Common symptoms of a paprika allergy are:

1. Coughing.

2. Twitching.

3. Skin itching or skin rashes.

4. Anaphylactic reactions.

5. Wheezing or nasal obstruction.

6. Hives.

7. Swelling of lips.

8. Diarrhea.

9. Bloated or upset stomach.

Documented cases of paprika allergies exist commonly where there is an immune reaction that is triggered in the system. The body may view these substances as toxic which produces IgE antibodies to the contaminants or allergens. The allergy IgE blood test specifically would help measure the amount of allergen-specific IgE antibodies in the blood (in order to detect paprika allergies). Some researchers also refer to paprika as a hidden allergen meaning it can also cause nonallergic reactions like coughing on inhalation, sudden itching, or rashes. According to the American Academy of Allergy, Asthma & Immunology, it is important for the allergist or healthcare provider to clearly distinguish between the two types of reactions,i.e., allergic and nonallergic. Allergic reactions could be life-threatening.

What Are the Culinary Uses of Paprika?

Make sure the skin is always intact while buying any peppers. These vegetables are susceptible to pests because of the close soil contact that can result in digestive issues. All pepper family vegetables should be washed well before using them. Also, those individuals who have a low tendency or intolerance to peppers can always opt for organic vegetables or varieties in them. Organic peppers are treated less or they are not in contact with environmental pollutants usually, hence they can be better tolerated. Paprika oil can be easily home-prepared or can be best used for garnishing over eggs or salads. Alternatively, try making a hot, spicy dish using other types of spices like dried chili, ground cayenne peppers, red chili powder, and crushed pepper flakes which are all ideal substitutes for paprika.

Conclusion

Paprika spice has limited health benefits with trace micronutrients which may be difficult to ingest because it is just used as a garnish mostly. Because paprika is a spice derived from the pepper family, individuals with a history of allergy to any nightshade veggie or pepper should probably avoid it, or wait to see if it has any detrimental impact.