Overview
About Smoked paprika
Smoked paprika, or pimenton, is ground Capsicum pepper dried over oak smoke, so it carries the same two triggers as regular paprika: it is a nightshade (graded D) and high in salicylates (graded D).
The oak smoking adds a little more on top, nudging up the histamine and amine load compared with sweet paprika. If you react to nightshades or to aspirin and salicylate rich foods, that deep smoky spoonful is worth watching.
Sensitivities
How Smoked paprika scores
Watch for
What trips people up
- Nightshade spice (grade D) from the Capsicum peppers, a trigger if nightshades flare your joints or gut
- High in salicylates (grade D), a common issue for people sensitive to aspirin or salicylate rich foods
- The oak smoking lifts histamine and amines slightly above plain paprika, one to note if you are amine sensitive
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Smoked paprika
Is smoked paprika a nightshade?
Yes. Smoked paprika is made from Capsicum peppers, which are nightshades (graded D), the same family as tomatoes and eggplant. Smoking the peppers over oak does not change that, so it is off the menu on a strict nightshade elimination or AIP diet.
How is smoked paprika different from regular paprika as a trigger?
They share the core triggers, both are nightshades and both are high in salicylates. The difference is the oak smoking, which adds a small amount of histamine and other amines, so smoked paprika can bother amine sensitive people a touch more than the sweet, unsmoked kind.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.