Herbs & Spices
Smoked Paprika
97Health
Score
A+Score
Smoked paprika is sweet red pepper dried over oak smoke and ground, carrying paprika's rich carotenoid and vitamin-E profile plus a deep smoky aroma.
Track Smoked Paprika in Formulate — free
Log it, see it roll into your daily nutrient coverage, and build a scored stack.
Why Smoked Paprika scores 97
Nutrient density35
Protein quality10
Fiber content10
Healthy fats9
Bioactive compounds14
Glycemic impact10
Top nutrients
Vitamin E194Vitamin B6125.9Iron117.4Riboflavin94.6Copper79.2
Nutrition
per_100g
282
Calories
14.1g
Protein
54g
Carbs
12.9g
Fat
34.9g
Fiber
Health benefits
Supports eye and macular health
moderate evidenceZeaxanthin and beta-carotene accumulate in the macula to filter blue light and quench reactive oxygen species, while provitamin-A carotenoids supply retinal for vision
Delivers potent fat-soluble antioxidant defense
strong evidenceCapsanthin, capsorubin and high vitamin E interrupt lipid peroxidation in membranes and lipoproteins, reducing oxidative stress
Supports cardiovascular function
moderate evidenceCarotenoid and tocopherol antioxidants limit LDL oxidation while abundant potassium supports healthy blood pressure regulation
Supports skin and immune health
moderate evidenceProvitamin-A carotenoids provide retinoids required for epithelial cell turnover and normal immune function, reinforcing skin and mucosal barriers
Pairs well with
- ·Pair with olive oil or other fat because smoked paprika's carotenoids and vitamin E require lipids for absorption
- ·Use with beans, lentils and stews because its smoky depth mimics cured meat while adding plant-based carotenoid antioxidants
- ·Combine with vitamin-C-rich peppers or citrus because vitamin C regenerates oxidized vitamin E for prolonged antioxidant action
Practical tips
- ·Best timing: anytime
- ·Bloom in warm oil to release the carotenoids and bloom the smoky aroma without scorching the delicate pigments
- ·Use sparingly at first; the smoke flavor is concentrated and can dominate a dish
- ·Store in a cool, dark, airtight jar to slow carotenoid fading and aroma loss
- ·Choose pimenton de la Vera (dulce, agridulce or picante) for authentic oak-smoked depth
