Smoked Paprika
Smoked paprika is dried smoked Capsicum annuum, a conventional culinary spice listed by FDA as a GRAS spice and natural extract (21 CFR 182.10/182.20). Capsicum annuum has documented metabolic benefits and no safety concerns at typical culinary use.
What it is
Ground spice made from dried, smoked Capsicum annuum L. (sweet pepper) fruits.
Whole-food spice used to add red color and smoky flavor to meats, stews, rice dishes, and sauces.
What regulators actually say
"Spices and other natural seasonings and flavorings that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows: ... Paprika (Capsicum annuum L.) ... Capsicum (Capsicum frutescens L. and Capsicum annuum L.) ..."
"Numerous studies demonstrated that red pepper and its constituent, capsaicin, could decrease total cholesterol, triglyceride, low-density lipoproteins (LDL) and increase high-density lipoproteins (HDL) level."
Regulatory status
United States — FDA
GRAS spice and natural extract — Paprika and Capsicum (Capsicum annuum L.) listed in 21 CFR 182.10 and 182.20.
European Union — EFSA
Permitted food/flavoring in the EU.
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