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Paprika is a ground spice made from dried red peppers of the species Capsicum annuum, the same species that gives us bell peppers, jalapenos and cayenne. Depending on the peppers and how they are dried, paprika can be sweet and mild, hot, or smoky. Its deep red color comes from carotenoid pigments, mainly capsanthin, and in USDA data one teaspoon supplies about 6% of the Daily Value for vitamin A with almost no sodium. Below are the main paprika types, USDA paprika nutrition per teaspoon and tablespoon, how paprika vs chili powder compares, and why spice adulteration with lead and illegal dyes has made headlines.
Peptide Labs does not sell paprika or paprika products. This article is general nutrition information, not medical advice.
Key Takeaways
- Paprika is ground dried Capsicum annuum peppers; types range from sweet to hot to smoked.
- One teaspoon (2.3 g) has about 6 calories, 6% DV vitamin A and 4% DV vitamin E in USDA data.
- US chili powder is usually a blend; the USDA entry has about 77 milligrams of sodium per teaspoon versus about 2 for paprika.
- Smoked paprika gets its flavor from drying over smoke, which also raises smoke compounds called PAHs.
- Lead-tainted paprika poisoned 141 adults in Hungary in the 1990s, and illegal Sudan dyes still turn up in some chili spices.
What is paprika?
Paprika is made by drying red peppers and grinding them into a fine powder. Lab studies describe capsanthin as the predominant carotenoid in red peppers, which is why paprika is also used as a natural food color. In the US, paprika is one of the colors exempt from certification, which our red dye 40 guide explains.
Because paprika comes from peppers, it is a nightshade spice. Our guide to the nightshade family covers the myths and the real sensitivities, and our cayenne pepper guide covers capsaicin, the compound that makes hot peppers hot.
Types of paprika: sweet, hot and smoked paprika
- Sweet or regular paprika: the mild, bright red powder sold in most US supermarkets. It adds color and gentle pepper flavor with little or no heat.
- Hot paprika: made with hotter peppers, so it contains more capsaicin and brings real heat.
- Smoked paprika: peppers are dried over smoke before grinding. The Spanish “Pimenton de La Vera” is a smoked paprika regulated by a Protected Designation of Origin.
Smoke brings flavor and also brings polycyclic aromatic hydrocarbons, or PAHs, the same family of compounds that forms when food is smoked or charred. Researchers in Spain have measured PAH levels in traditional smoked paprika and tested modified dryers to lower them. A sprinkle in a recipe is a small part of most diets; the point is simply that smoked paprika is not a different nutrient profile, it is a different flavor with smoke compounds attached.
Paprika nutrition per teaspoon and tablespoon
The table uses the USDA FoodData Central SR Legacy entry for paprika (FDC 171329), converted to USDA’s portion weights for one teaspoon (2.3 grams) and one tablespoon (6.8 grams). The percent Daily Value (%DV) uses the FDA Daily Values printed on Nutrition Facts labels.
| Nutrient (paprika, FDC 171329) | 1 tsp (2.3 g) | % DV | 1 tbsp (6.8 g) | % DV |
|---|---|---|---|---|
| Calories | 6 | Not applicable | 19 | Not applicable |
| Fiber | 0.8 g | 3% | 2.4 g | 8% |
| Vitamin A | 57 mcg RAE | 6% | 167 mcg RAE | 19% |
| Vitamin E | 0.7 mg | 4% | 2.0 mg | 13% |
| Iron | 0.5 mg | 3% | 1.4 mg | 8% |
| Vitamin B6 | 0.05 mg | 3% | 0.15 mg | 9% |
| Vitamin K | 1.8 mcg | 2% | 5.5 mcg | 5% |
| Potassium | 52 mg | 1% | 155 mg | 3% |
| Sodium | 2 mg | 0% | 5 mg | 0% |
For a spice, paprika is unusually rich in vitamin A, which comes from provitamin A carotenoids; our beta-carotene guide explains how the body converts them. Paprika also appears in roundups of antioxidant-rich foods, but lab antioxidant scores do not show an effect in people. The amounts eaten matter: a teaspoon adds a few percent of the Daily Value, so paprika is a flavor and color tool rather than a major nutrient source. Vitamin C is the surprise: fresh red peppers are rich in it, but USDA lists almost none in dried paprika.
Paprika vs chili powder
In the US, chili powder usually means a seasoning blend of ground chili peppers with other spices such as cumin, garlic and oregano, and often salt; read the ingredient list to know what is in a jar. Paprika is just ground peppers. Cayenne is ground hot peppers, much hotter than sweet paprika. The table compares one teaspoon of each, using USDA SR Legacy entries.
| Per 1 tsp (USDA FDC ID) | Grams | Calories | Vitamin A (% DV) | Vitamin E (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|
| Paprika (171329) | 2.3 g | 6 | 57 mcg RAE (6%) | 0.7 mg (4%) | 2 mg (0%) |
| Chili powder blend (171319) | 2.7 g | 8 | 40 mcg RAE (4%) | 1.0 mg (7%) | 77 mg (3%) |
| Cayenne (170932) | 1.8 g | 6 | 37 mcg RAE (4%) | 0.5 mg (4%) | 1 mg (0%) |
The sodium gap is the clearest difference. Per 100 grams, the USDA chili powder entry lists 2,867 milligrams of sodium versus 68 milligrams for paprika, which reflects the salt in the blend. If you watch sodium, plain paprika or a salt-free blend lets you add flavor without it, as our low sodium foods guide and salt substitutes guide explain. Can you swap them? For color and mild pepper flavor, sweet paprika works; chili powder adds cumin and salt, and cayenne adds far more heat, so start with less.
Paprika adulteration: lead and Sudan dyes
Ground red spices are a known target for fraud, because color drives market value and a bright red powder is easy to fake. Two documented problems stand out.
- Lead in paprika (Hungary, 1990s): a 1996 report described 141 adults who ate ground paprika contaminated with red lead (lead tetroxide). Fifty-three had symptoms and signs of lead poisoning, most often colic or anemia, and 26 more had raised lead absorption without symptoms; chelation therapy in hospital led to full recovery. The authors noted that paprika had not been described before as a source of lead poisoning.
- Sudan dyes: Sudan I to IV are industrial dyes banned as food colors in the US and the EU because they are toxic and carcinogenic. From 2003 to 2005 the EU required imported chili spices to come with lab reports showing they were free of these dyes. A 2016 FDA-linked survey of 57 spices in the Washington, DC area found low levels in 11, most likely from cross-contamination rather than deliberate adulteration, and a 2025 survey in Egypt and a recent incident in Taiwan show the problem has not disappeared.
You cannot see lead or dye contamination at home. Practical steps are to choose brands that describe their testing and sourcing, be cautious with unlabeled bulk spices brought from overseas, and watch for recall notices. Our third-party testing guide explains what independent testing does and does not show. If you are worried about lead exposure, especially during pregnancy or for a child, talk with a clinician about a blood lead test.
Paprika allergy and sensitivity
Paprika is not one of the nine major food allergens that US labeling law requires companies to declare, so people who react to peppers need to read ingredient lists closely and ask the maker when unsure. Some people react to Capsicum spices, and hot paprika can irritate the mouth and stomach in the same way as other chili products. Hives, lip or throat swelling, or breathing trouble after eating needs urgent care; for unclear symptoms, see an allergist, and our elimination diet guide explains why food testing should be supervised.
For a herb that is simmered and then removed, see our sibling guide to bay leaves.
Frequently Asked Questions
What is paprika made of?
Paprika is ground dried red peppers from the species Capsicum annuum. Sweet, hot and smoked types differ in the peppers used and how they are dried.
What is the difference between paprika and smoked paprika?
Smoked paprika is made from peppers dried over smoke, which gives a smoky flavor. Regular paprika is dried without smoke.
Paprika vs chili powder: can I swap them?
Sweet paprika adds color and mild flavor. US chili powder is usually a blend with cumin, garlic and often salt, so the taste and sodium differ.
Is paprika spicy?
Sweet paprika has little or no heat. Hot paprika is made with hotter peppers and contains more capsaicin.
Is paprika nutritious?
Per teaspoon, paprika adds about 6% of the Daily Value for vitamin A and small amounts of vitamin E and iron in USDA data, with almost no sodium.
Can paprika be contaminated?
Yes. Lead-tainted paprika caused poisoning in Hungary, and banned Sudan dyes have been found in some chili spices. Choose brands that describe their testing.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Bay Leaves: What Do Bay Leaves Do, Benefits and Safety, Cayenne Pepper Benefits: What Capsaicin Research Shows, Plus Side Effects, Bell Peppers Nutrition: Red vs Green vs Yellow, USDA Facts.