Paprika & Other Spices

Paprika is a spice made from ground dried red fruits of the *Capsicum annuum* plant, often bell peppers or chili peppers. It can range in flavor from mild and sweet to hot and pungent, depending on the variety of pepper used. Other spices encompass a wide variety of dried plant parts like seeds, roots, bark, and fruits, used to add flavor to food.

Paprika is primarily used to add a mild, sweet, or sometimes spicy flavor and a reddish-orange color to foods. Other spices are used globally to enhance taste, aroma, and complexity in a vast array of dishes. They are found in processed meats, snacks, sauces, baked goods, and spice blends.

Paprika and other spices are generally recognized as safe (GRAS) by the FDA for use as flavoring agents. They are a source of antioxidants and other beneficial plant compounds. International bodies like JECFA and EFSA have evaluated various spices, generally finding them safe when consumed in typical dietary amounts. Some spices, particularly chili peppers, can cause digestive upset in sensitive individuals at high intakes.