Good source
Protein
14.4 g · 29% DV target
A deep crimson powder produced by drying and smoking pimentón peppers over oak fires, smoked paprika provides a robust, earthy depth to dishes alongside a dense concentration of protective plant pigments.
Smoked paprika is a concentrated source of antioxidants, which are phytochemicals (plant-based compounds) that help neutralize free radicals and may reduce the risk of chronic disease .12
Incorporating smoked paprika and other spices into meals can improve the palatability of vegetables and lean proteins, potentially making it easier to adhere to dietary patterns that are lower in saturated fat and total calories .710
While spices like paprika are generally used for flavor, they contain active compounds with anti-inflammatory and antibacterial properties that contribute to the functional benefits of a plant-based diet .9
One meta-analysis suggests that high consumption of chili peppers (the botanical family for paprika) may be a risk factor for certain gastrointestinal cancers, though this association is influenced by geographical region and other lifestyle factors like smoking and alcohol use .6
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
14.4 g · 29% DV target
12.9 g · 17% DV target
23.3 g · 8% DV target
27.9 g · 100% DV target
21.8 g · 44% DV target
2746 μg · 305% DV target
Seasonality has not been estimated for this ingredient yet.
Flavor and color degrade over time
Light and heat accelerate the loss of volatile oils
Spices have low per-serving emissions due to minimal weight and long shelf stability.
Traditional Spanish Pimentón de la Vera is smoked over oak wood for up to fifteen days to achieve its characteristic aroma and flavor profile.