Paprika

Paprika is a spice made from the dried, ground pods of various mild chili peppers, specifically those from the Capsicum annuum family. It is known for its vibrant red color and often a mild, sweet, or sometimes smoky flavor.

Manufacturers add paprika primarily for its distinctive flavor and as a natural red coloring agent. It is commonly found in savory dishes like sausages, hot dogs, and pasta dinners, as well as in snacks such as crackers and cheese-flavored products.

In the United States, paprika is generally recognized as safe (GRAS) for use as a spice and coloring agent in food. It is widely consumed and not associated with adverse health effects at typical intake levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated paprika oleoresin, an extract of paprika used as a food additive, and set an acceptable daily intake. However, paprika powder itself is considered a food ingredient rather than an additive requiring a specific ADI.