Paprika Maximum 2% Silicon Dioxide

Paprika is a spice made from ground dried red peppers, typically varieties of *Capsicum annuum*. It is known for its vibrant red color and can range in flavor from sweet to hot. The spice is produced by drying the peppers and then grinding them into a powder.

Paprika is primarily used as a coloring agent and flavoring in a wide variety of foods. It adds a mild, sweet pepper flavor and a reddish hue to dishes like stews, rice, sausages, and sauces. It is also used as a garnish on deviled eggs and other appetizers.

Silicon dioxide is a naturally occurring compound that the FDA considers Generally Recognized As Safe (GRAS) when used as an anti-caking agent. It prevents powdered ingredients like paprika from clumping together, ensuring a free-flowing product. JECFA has evaluated silicon dioxide and established an Acceptable Daily Intake (ADI) for it. It is not associated with significant health concerns at the low levels typically found in food.