Herb guide › Paprika (Capsicum annuum)

Paprika (Capsicum annuum)

A ground spice made from dried red peppers, paprika ranges from sweet to hot depending on the variety. While mostly used in cooking, it has traditional herbal uses due to its capsaicin and antioxidant content.

Traditionally used for

Poor circulation, Low metabolism, Inflammation, Indigestion

Potential benefits

Rich in antioxidants (vitamin A, carotenoids); may support circulation and metabolism with anti-inflammatory properties.

Ingredients

Paprika (Capsicum annuum)

Origin

Central America; cultivated globally (Hungary, Spain, U.S., India)

How it is traditionally prepared

¼ tsp per cup blended with herbs like ginger or lemongrass. Steep 5–10 min. 1 cup/day.

Cautions and who should avoid it

May irritate ulcers or sensitive stomachs. Avoid excessive intake during pregnancy. Can cause skin/eye irritation if handled directly.

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