Paprika Powder
Paprika, Paprikapulver, Paprika, Pimentón, Capsicum annuum, -
Paprika originates from Central and South America and was introduced to Europe in the 16th century. There are various types, from sweet to hot (e.g., sweet, rose hot, Hungarian varieties). In Western cuisine, paprika powder is mainly used to season meat, vegetables, soups, and stews. In traditional folk medicine, it is considered a warming spice and sometimes applied externally to support circulation. In Ayurveda, paprika is regarded as warming (ushna), slightly pungent (katu), and stimulating for Agni, particularly beneficial for improving digestion.
Paprika is warming and aids digestion, balancing and calming Vata.
Due to its pungency, paprika can increase Pitta, so it should be used in moderation.
Its warming and stimulating effect helps reduce Kapha and boosts metabolism.
Rasa
bitter (tikta), pungent (katu), sweet (madhura)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta
Digestive issues, loss of appetite, sensitivity to cold, Kapha accumulation
Use cautiously in high Pitta conditions, inflammation, or heartburn; hot varieties may exacerbate symptoms
Paprika powder can be sprinkled directly onto roasted or grilled vegetables, meats, or fish. It can be stirred into soups, stews, sauces, and marinades to enhance flavor, add color, and provide a warming, digestive-stimulating effect. Combine with oils or yogurt to make rubs or dressings, or use as a finishing spice for cooked dishes.
