CHAPTER 21: Paprika (Capsicum annuum or Capsicum tetragonum)

Paprika is bright red, mildly pungent and slightly sweet fruity, sometimes smokey flavoured dried powdered spice, rich in carotenoids and folate. Paprika is a very popular peppery seasoning globally, highly favoured by Hungarians. Paprika had little use in folk medicine as it is irritating to skin and mucosa. Research from the Far East, North America and Europe, provides evidence that paprika possesses a small number of bioactive properties. These include antioxidant, anti-inflammatory, glucose lowering, anti-diabetic and lipid lowering properties with the latter linked to evidence that paprika may be of benefit for the purposes of weight management. Paprika may also possess activity against bacteria and fungi pathogenic to humans.