Paprika

Paprika sensitivity may result from capsaicin, carotenoids, or pepper proteins. Avoid for 8 weeks, try supplements like probiotics or quercetin, and use alternatives like turmeric, cumin, coriander, or smoked salt if tolerated.

🌿 What is Paprika?
Paprika is a spice made from dried and ground red peppers, offering a sweet, smoky, or spicy flavor depending on the variety. It’s widely used in spice blends, marinades, and garnishes.

🤔 Why Do I Have an Intolerance to Paprika?
Sensitivity to paprika may result from:

• Capsaicin: A compound that can irritate sensitive digestive systems.
• Carotenoids: Natural pigments in red peppers may trigger reactions.
• Proteins: Specific to peppers, they can prompt immune responses.

🛠️ What Can I Do About It?

• Avoid paprika for 8 weeks and monitor symptoms.
• Check labels for paprika in spice blends, rubs, and prepared foods.
• Retest after 8 weeks to reassess sensitivity.

💊 Supplements for Paprika Sensitivity

• Probiotics: Strengthen gut health and manage sensitivity.
  
• Quercetin: Reduces inflammation from irritants.
  
• Digestive Enzymes: Help process pepper-based compounds.
  

🍽️ Popular Dishes with Paprika

• Barbecue rubs
• Goulash
• Roasted potatoes

🍽️ Alternatives (If Tolerated)

• Turmeric
• Cumin
• Coriander
• Smoked salt