Paprika Benefits: 8 Science-Backed Advantages

Paprika is a well-known spice in global kitchens, made by grinding dried chilli peppers, bell peppers, and other Capsicum annuum varieties. Paprika originated in South America and the West Indies but is now mainly produced in Hungary, Spain, and California. Beyond its culinary appeal, paprika is rich in nutrients and bioactive compounds that may support digestion, metabolism, and overall health. Read on to know more about the benefits of this versatile spice.

Paprika is rich in calcium, potassium, and phosphorus. It also provides folate, vitamins A, B6, E, and K, choline, and niacin. One teaspoon of paprika contains

• around 6.5 calories

• 0.33 grams of protein

• 0.3 grams of fat

• 1.24 grams of carbohydrates

• 0.8 grams of fibre, and

• 0.24 grams of sugar

Paprika offers a number of health benefits backed by scientific research, as outlined below:

1. May help in healing wounds

The vitamin E in paprika can help the body produce red blood cells. Due to its antioxidant and regenerative properties, it may aid skin repair and heal wounds.

2. Can help treat skin problems

Paprika’s antibacterial properties can combat bacteria linked to skin infections such as acne.

3. Supports healthy digestion

Paprika stimulates saliva and stomach acid, which can support digestion and nutrient absorption.

4. May reduce inflammation

Capsaicin, found in hot paprika, binds to nerve receptors to reduce inflammation and pain. It may be helpful in relieving conditions like arthritis, nerve damage, and digestive inflammation.

5. Can prevent hair loss

The iron in paprika can improve oxygen delivery to hair follicles, stimulate hair growth, and may reduce hair loss.

6. Rich in nutrients and antioxidants

Its carotenoid antioxidants can protect cells from oxidative stress and support eye health, especially when consumed with healthy fats like olive oil.

7. Can improve blood sugar control

Paprika’s capsaicin content may help regulate blood sugar levels and improve sugar metabolism in individuals with diabetes.

8. May reduce the risk of heart disease

Vitamins C and E, potassium, and iron in paprika support cardiovascular health, and antioxidants protect cell membranes.

Here is how to use paprika to add flavour, colour and spice to your dishes:

• Cook the paprika with oil to release its complete flavour and to increase antioxidant absorption.

• Use it in small amounts to avoid overpowering your dishes and to balance its heat.

• Sprinkle paprika over roasted meats, vegetables, or eggs.

• Add it to soups, sauces, or gravies to enhance flavour and aroma.

• Use paprika in marinades to season grilled or baked dishes.