Overview
About Paprika
Paprika is dried, ground sweet red pepper, which means it is pure concentrated nightshade in spice form.
A single teaspoon can carry the nightshade and high-salicylate load of a whole pepper, so paprika is an easy hidden trigger in rubs, sausages and seasoning blends for anyone sensitive to tomatoes, chilli or aspirin. The pepper it comes from also keeps it firmly off AIP protocols.
Sensitivities
How Paprika scores
Watch for
What trips people up
- A nightshade in disguise: paprika is ground Capsicum pepper, so it hits the same trigger as tomato, chilli and eggplant despite looking like a neutral spice
- High in salicylates, which can drive itching, flushing or headaches in salicylate-sensitive people, and it is concentrated so a little goes a long way
- Not AIP-compliant, and it hides in spice mixes, cured meats, crisps and rotisserie coatings where you would not think to look for a pepper
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Paprika
Is paprika a nightshade?
Yes. Paprika is made entirely from dried, ground red Capsicum peppers, which are nightshades. If you are avoiding tomatoes, chilli, eggplant or bell pepper for a nightshade sensitivity, paprika belongs on the same avoid list even though it is sold as a plain seasoning.
Does paprika cause the same reaction as chilli or bell pepper?
It can, because all three are the same botanical family. Paprika adds a high salicylate load on top, so for some people it is actually a stronger trigger than a fresh pepper once you account for how concentrated a spoonful of the dried powder is.
What can I use instead of paprika without nightshades?
For colour and gentle tang, sumac is the closest nightshade-free swap and is also lower in salicylates. Saffron and turmeric give the warm red-gold colour paprika is often used for, without any pepper.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.