Paprika Health Benefits, Nutrition and Spice Facts

Health Benefits of Eating Paprika Spice

  • Lower Blood Pressure

    When mentioning about health advantages of paprika, inevitably an important compound you should know is capsaicin. Capsaicin is a phytochemical that makes paprika spicy. Research has found the compound useful in activating a receptor in the blood vessel, thus stimulating the body to generate more nitrous oxide, which is anti-inflammatory. This helps prevent hypertension.
     
  • Regulate Cholesterol Levels

    A laboratory study in 2009 has shown the health effect of dietary capsanthin, a carotenoid found in paprika, in raising good cholesterol (HDL cholesterol) in rats. In another separate clinical test, curcumin and capsaicin have been found effective to reduce cholesterol levels in rats.
     
  • Digestion Aid

    Paprika is good at boosting the saliva and digestive juice production, thus promoting digestion. It is capable of relieving digestive ailments as well.
     
  • Great Source of Vitamin C

    Paprika contains high amount of essential vitamin C, up to 9 times that of a tomato. This is a health fact that not many people know. Vitamin C is a powerful antioxidant. It enhances your immune system and assists you to recover faster from colds and flu. Intake of enough vitamin C improves the absorption of iron and calcium, two crucial minerals needed by your body.
     
  • An Excellent Anti-Inflammatory

    One of the most wonderful health properties of paprika is its anti-inflammatory attributes. The spice helps relieve pains and the symptoms of arthritis.
     
  • Other Merits of Paprika

    Paprika is believed to improve blood circulation, increase metabolism, get rid of fatigue, and eliminate stress. It is also said to be a natural antibiotic to cure some common diseases. 

Overview and Facts about Paprika


Red Paprika Powder

Paprika (scientific name Capsicum annuum var. angulosum mill) is a spice produced from dried red bell peppers. Paprika powder is derived by grinding the dried sweet pepper pods.

While paprika is commonly used in Hungarian dishes, especially Hungarian Goulash, it is used in many other European countries for the purpose of seasoning. The spice is usually used in stews and soups, for garnishing and to color foods. In Germany, Portugal and Spain, the spice is added to make sausages.

Unlike chili peppers, the flavor of paprika is milder although it is used to add some heat to dishes. In Hungary, paprika is often graded; for example: 

  • Eros or Hot Paprika -- light brown in color and hotter

  • Noble Sweet Paprika -- red in color and medium flavor

  • Special Quality Paprika -- red in color and mildest flavour

The Noble Sweet is the one commonly found in the grocery store. It is well-liked due to its attractive color and mild-heat flavor.
 

Paprika Nutrition Facts and Calories
 

Nutritional Information of 1 tablespoon (7 g) Paprika
Calories 20 kcal
Total Fat 1 g
Cholesterol 0 mg
Sodium 2 mg
Total Carbohydrates 4 g
Dietary Fiber 3 g
Sugars 1 g
Protein 1 g

 

Paprika Recipe


Sautéed Kale with Paprika Recipe

Serve: 4

Ingredients:
  • 450 g kale, center ribs and stems removed, roughly chopped
  • 30 ml olive oil
  • 1 onion, chopped
  • Dried crushed red pepper
  • 3 ml smoked paprika
  • Salt

Preparation:
Boil some water in a large pot. Add 15 ml salt to the water. Place the kale and cook for 5 minutes or until wilted. Drain. In a large sauté pan, heat the oil over medium heat. Sauté the onion until it turns translucent. Add the red pepper to your own preferences. Stir in the paprika. Add the cooked kale and sauté for 5 minutes. Remove from the heat and serve warm. 

Paprika Side Effects


The adverse reactions from taking paprika are unknown.
 

Related Herbs and Spices Articles:
 

Cumin Health Benefits Oregano Health Benefits Cayenne Pepper Health Benefits
Nutmeg Health Benefits Turmeric Health Benefits Cinnamon Health Benefits



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