Ground Paprika
Capsicum annuumClinical Encyclopedia
Ground paprika is a spice made from grinding dried red peppers, primarily from the Capsicum annuum species. It is known for its vibrant color and mild flavor, often used to enhance dishes and provide a rich, smoky taste.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best used as a seasoning in cooking, added to dishes towards the end of cooking to preserve its flavor and color.
Smart Selection & Storage
Choose paprika that is vibrant in color and has a strong aroma. Avoid any that appear dull or have an off smell.
Store in a cool, dark place in an airtight container to preserve freshness and flavor.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Known for its pain-relieving properties and potential to boost metabolism.
"Paprika is the national spice of Hungary and is a key ingredient in many traditional dishes."
Myths vs Realities
Healthy Recipes
Spicy Quinoa and Black Bean Salad
This vibrant salad combines protein-rich quinoa and black beans with a zesty ground paprika dressing, perfect for a nutritious lunch or side dish.
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- Juice of 1 lime
- Salt to taste
- 1. Cook the quinoa according to package instructions and let it cool.
- 2. In a large bowl, combine the black beans, red bell pepper, corn, and cilantro.
- 3. In a small bowl, whisk together olive oil, ground paprika, lime juice, and salt. Pour over the salad and toss to combine.
Paprika-Spiced Roasted Chickpeas
These crunchy roasted chickpeas are seasoned with ground paprika, making them a perfect healthy snack or salad topping.
- 1 can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 1 teaspoon garlic powder
- Salt to taste
- 1. Preheat the oven to 400°F (200°C).
- 2. Toss the chickpeas with olive oil, ground paprika, garlic powder, and salt until evenly coated.
- 3. Spread the chickpeas on a baking sheet and roast for 25-30 minutes, stirring occasionally, until crispy.
Paprika Chicken and Vegetable Stir-Fry
This quick stir-fry features lean chicken breast and colorful vegetables, all enhanced by the smoky flavor of ground paprika.
- 1 pound chicken breast, sliced
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon ground paprika
- 1 tablespoon olive oil
- 1 teaspoon ginger, minced
- 1. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
- 2. Add bell peppers, broccoli, ginger, and ground paprika, stirring to combine.
- 3. Pour in soy sauce and cook for an additional 5-7 minutes until vegetables are tender.
Ground Paprika Hummus
This creamy hummus is infused with ground paprika, giving it a unique flavor twist that pairs perfectly with veggies or whole-grain pita.
- 1 can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon ground paprika
- 1 garlic clove
- Salt to taste
- 1. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, and ground paprika.
- 2. Blend until smooth, adding water as needed to reach desired consistency.
- 3. Season with salt to taste and serve with fresh vegetables or pita.
Paprika-Infused Sweet Potato Wedges
These oven-baked sweet potato wedges are seasoned with ground paprika for a deliciously healthy side dish or snack.
- 2 large sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 425°F (220°C).
- 2. In a large bowl, toss sweet potato wedges with olive oil, ground paprika, garlic powder, salt, and pepper.
- 3. Spread the wedges on a baking sheet and bake for 25-30 minutes until crispy and golden.
Paprika Lentil Soup
This hearty lentil soup is packed with protein and flavor, thanks to the addition of ground paprika and fresh vegetables.
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 tablespoon ground paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. In a large pot, sauté onion, carrots, and celery until softened.
- 2. Add lentils, vegetable broth, ground paprika, cumin, salt, and pepper. Bring to a boil.
- 3. Reduce heat and simmer for 30-40 minutes until lentils are tender.
Paprika and Herb Grilled Salmon
This flavorful grilled salmon is seasoned with ground paprika and fresh herbs, making it a healthy and delicious main course.
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1. In a small bowl, mix olive oil, ground paprika, dill, parsley, salt, and pepper.
- 2. Brush the mixture over the salmon fillets.
- 3. Grill the salmon over medium heat for 5-6 minutes per side, or until cooked through.
Paprika-Spiced Cauliflower Rice
This low-carb cauliflower rice is flavored with ground paprika, making it a delicious and healthy alternative to traditional rice.
- 1 head cauliflower, grated into rice-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 1 teaspoon garlic powder
- Salt to taste
- 1. Heat olive oil in a large skillet over medium heat.
- 2. Add cauliflower rice, ground paprika, garlic powder, and salt. Stir to combine.
- 3. Cook for 5-7 minutes, stirring occasionally, until cauliflower is tender.
Paprika Vegetable Frittata
This protein-packed frittata is loaded with vegetables and flavored with ground paprika, perfect for a healthy breakfast or brunch.
- 6 eggs
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onion, diced
- 1 tablespoon ground paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 375°F (190°C).
- 2. In a skillet, heat olive oil and sauté onion until translucent. Add spinach and tomatoes.
- 3. In a bowl, whisk eggs, ground paprika, salt, and pepper. Pour over the vegetables and cook until edges set. Transfer to the oven and bake for 10-15 minutes until fully set.
Paprika and Spinach Stuffed Bell Peppers
These colorful bell peppers are stuffed with a nutritious mixture of quinoa, spinach, and ground paprika, making for a wholesome meal.
- 4 bell peppers, halved and seeded
- 1 cup cooked quinoa
- 2 cups spinach, chopped
- 1 tablespoon ground paprika
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix cooked quinoa, spinach, ground paprika, feta, salt, and pepper.
- 3. Stuff the bell pepper halves with the mixture and place in a baking dish. Bake for 25-30 minutes until peppers are tender.
Frequently Asked Questions (FAQ)
What is ground paprika made from?
Ground paprika is made from grinding dried red peppers, primarily from the Capsicum annuum species.
Is ground paprika spicy?
Ground paprika is generally mild, but the heat can vary depending on the type of pepper used.
How should I store ground paprika?
Store ground paprika in a cool, dark place in an airtight container to maintain its flavor.
Can I use ground paprika in baking?
Yes, ground paprika can be used in baking, especially in savory baked goods.
What dishes can I use ground paprika in?
Ground paprika is versatile and can be used in soups, stews, sauces, and as a garnish.
Does ground paprika have health benefits?
Yes, it is rich in antioxidants and may help reduce inflammation.
Can ground paprika go bad?
While it doesn't spoil, ground paprika can lose its potency over time, so it's best used within 1-2 years.
Is there a difference between sweet and hot paprika?
Yes, sweet paprika is milder and used for flavor, while hot paprika has a spicier kick.