Paprika is an antioxidant-rich spice which comes from a mild red pepper – Capsicum annum.

The peppers used in paprika are grown in Hungary, Spain, South America, and California. Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash.

Paprika is brilliant red and ranges from sweet and mild to hot. American Paprika is the most bland, while Hungarian Paprika has the greatest range of flavor.

In addition to it’s high antioxidant score, paprika is an excellent source of beta carotene and also contains two unique, disease-fighting phytonutrients – capsanthin and beta cryptoxanthin.

Antioxidant Score (ORAC)=17,919


Selecting and Storing Paprika

Store in a cool, dark place for no more than 6 months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber