Paprika

🌿 What is Paprika?
Paprika is a spice made from dried and ground red peppers, offering sweet, smoky, or spicy flavors depending on the variety. It is commonly used in marinades, rubs, sauces, soups, and garnishes, and is known for its rich red color derived from natural plant pigments.

🤔 Why Might a Sensitivity to Paprika Occur?

A sensitivity to paprika may occur due to:

• Capsaicin: A compound found in peppers that can irritate sensitive digestive systems.

• Carotenoids: Natural pigments in red peppers that may affect those with heightened sensitivities.

• Pepper Proteins: Naturally occurring proteins in peppers that may trigger reactions in some individuals.

🛠️ What can I do about it?

• Avoid paprika and paprika-containing products for 8 weeks.

• Check ingredient lists on spice blends, marinades, rubs, sauces, seasoning packets, and prepared foods.

• Gradually reintroduce paprika after the elimination period to assess tolerance.

• Track symptoms before and after reintroduction to monitor changes.

💊 Supportive General Supplements

Consider:

• Probiotics: Support gut health and overall digestive balance.

• Quercetin: Helps support the body’s natural inflammatory response.

• Digestive Enzymes: Assist in breaking down pepper-based compounds.

🌟 Why Might I Have a Sensitivity to Paprika but Not Other Herbs?

Key differences include:

• Capsaicin Content: Paprika is made from peppers, which contain capsaicin—unlike most leafy herbs.

• Carotenoid Pigments: Paprika’s natural red pigments differ from compounds in milder herbs like parsley or basil.

• Processing Differences: Paprika is a ground spice from dried peppers, whereas most herbs come from leaves with different chemical profiles.

🍽️ Popular Dishes with Paprika

• Barbecue rubs

• Goulash

• Roasted potatoes

• Paprika-seasoned meats or vegetables

🍽️ Alternatives (if tolerated)

• Turmeric

• Cumin

• Coriander

• Smoked salt