{
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    "slug": "paprika-capsicum-annuum",
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        "rendered": "Bell peppers (Capsicum annuum)"
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/paprika-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Bell peppers (Capsicum annuum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Nightshade plants<small>Solanaceae - the same family as chili peppers<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fruit<small>fresh as a vegetable, dried as a powder<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, fruity, mild<small>smoked, smoky, sweet to rosy-spicy<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central America<small>since 1500 in Europe, since 1700 in Hungary<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Vitamin C<\/div>\n<div class=\"v\">More than lemon<small>red pepper: 140 mg per 100 g<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Do not confuse<\/div>\n<div class=\"v\">Paprika powder with chili powder<small>Paprika is a mild variety of the same plant.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Mild chili peppers: raw, they are the best source of vitamin C in the vegetable aisle; as powder, never cook in hot oil \u2013 it will burn and become bitter. Red chili is riper than green.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The chili that lost its fire<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/paprika-frisch-rote-schoten.jpg\" alt=\"Frische rote Paprikaschoten mit Basilikum auf Holz\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Paprika and chili peppers are the same plant. Hungarian gardeners have bred out its spiciness over centuries \u2013 and turned the result into a national spice.<\/p>\n<p class=\"ea-drop\">Like chili peppers, bell peppers originated in Central and South America and arrived in Europe with Columbus. From Spain, the plant spread across the Balkans to Hungary, where it was initially considered a poor man&#039;s pepper in the 18th century. Then, breeders in Szeged and Kalocsa began selecting increasingly milder varieties \u2013 until the hot chili pepper had evolved into the sweet bell pepper and the sweet pepper powder. In 1937, the Hungarian Albert Szent-Gy\u00f6rgyi received the Nobel Prize for being the first to isolate vitamin C from bell peppers.<\/p>\n<p>Today, bell peppers are one of the world&#039;s most important vegetables: green (unripe), yellow, orange, and red (ripe), as pointed peppers, block peppers, and snack peppers. The dried, ground fruit is sold as a spice \u2013 sweet, delicate, medium-hot, and hot \u2013 and in Spain, it is smoked as Piment\u00f3n de la Vera, which gives chorizo its color.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What Paprika Does for You<\/h2>\n<p class=\"ea-drop\">Paprika is the <strong>The vitamin C bomb of the vegetable aisle.<\/strong> A red bell pepper provides twice as much vitamin C as an orange \u2013 and also contains beta-carotene, vitamin E, vitamin B6, and folic acid. Because bell peppers can be eaten raw, the vitamins are preserved; eating a piece of red bell pepper a day covers your daily requirement.<\/p>\n<p>The red pigments\u2014capsanthin, capsorubin, and other carotenoids\u2014are powerful antioxidants and are associated with eye and skin health. Even mild paprika powder contains them in concentrated form, along with a trace of capsaicin, which stimulates digestion without causing a burning sensation. Frankly, these are observational findings and lab results, not proven cures\u2014but they are the foundation of good nutrition.<\/p>\n<p>And paprika is the spice that brings color without spiciness: Those who cannot tolerate spicy food get the taste of goulash, chorizo and harissa with sweet paprika - without the fire.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>140 mg<\/b><span>Vitamin C in 100 g of red bell pepper - orange: 50 mg<\/span><\/div>\n<div class=\"ea-zahl\"><b>1937<\/b><span>Nobel Prize for Vitamin C \u2013 isolated from bell peppers<\/span><\/div>\n<div class=\"ea-zahl\"><b>4<\/b><span>Spice levels of the powder: delicate, sweet, medium-hot, rosy-hot<\/span><\/div>\n<div class=\"ea-zahl\"><b>0\u2013500<\/b><span>Scoville: Paprika is the non-spicy chili.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the fruit<\/h2>\n<p>Red bell peppers <strong>Capsanthin<\/strong> and <strong>Capsorubin<\/strong> - red carotenoids, which are only found here \u2013, in addition <strong>Beta-carotene<\/strong>, Lutein and zeaxanthin. <strong>Vitamin C<\/strong> The spiciness increases with ripening: green peppers have half as much as red ones. The spiciness is lacking because breeding has switched off the gene for capsaicin production.<\/p>\n<p>It also contains vitamin E, B6, folic acid, potassium, and fiber \u2013 all at only 20 kilocalories per 100 grams. Paprika powder concentrates the pigments and, depending on the variety, contains 0 to 0.5 percent capsaicin (hot), as well as sugar, which caramelizes and burns when heated.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes bell peppers stronger<\/h2>\n<p>Fresh bell peppers love fat and fire, the powder loves onions and liquid - and hates hot oil.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">goulash<\/span><\/p>\n<div class=\"mit\">powder with <i>Onions &amp; Caraway<\/i><\/div>\n<p>The Hungarian rule: Saut\u00e9 onions in fat until translucent, remove the pot from the heat, stir in paprika, and immediately deglaze with liquid. Only then will it remain red and sweet.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">fresh in <i>olive oil<\/i><\/div>\n<p>Carotenoids are fat-soluble. Grilled, pickled bell peppers in oil \u2013 that&#039;s the form in which the body absorbs the pigments.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">smoke<\/span><\/p>\n<div class=\"mit\">as <i>Piment\u00f3n with garlic<\/i><\/div>\n<p>Smoked paprika powder and garlic: the basis of chorizo, patatas bravas and pulpo a la gallega.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Tomato &amp; Balsamic<\/i><\/div>\n<p>Grilled peppers with tomato and a little vinegar - Peperonata, Ajvar, Lecho: the sweetness of the peppers needs acidity.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>Feta &amp; Egg<\/i><\/div>\n<p>Stuffed peppers, shakshuka, peppers with feta cheese: fat and protein turn vegetables into a meal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sharpness<\/span><\/p>\n<div class=\"mit\">with <i>Chili in small quantities<\/i><\/div>\n<p>A touch of cayenne pepper with sweet paprika \u2013 that&#039;s how you get depth without fire.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">Do not put powder in <i>hot fat<\/i><\/div>\n<p>The sugar in the powder burns in seconds \u2013 bitter and brown. Remove the pot from the heat, stir in the sugar, then deglaze the pan.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">powder not <i>roast for a long time, dry<\/i><\/div>\n<p>Unlike cumin, paprika doesn&#039;t benefit from roasting. Roast it only briefly, and only with liquid.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not with <i>fine herbs<\/i><\/div>\n<p>Dill, chervil, and tarragon are lost in the paprika flavor.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">compatibility<\/span><\/p>\n<div class=\"mit\">green bell peppers not included <i>sensitive stomach<\/i><\/div>\n<p>Many people find unripe green bell peppers difficult to eat - red and yellow ones are easier to digest, and peeled ones are even better.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not at <i>Nightshade intolerance<\/i><\/div>\n<p>People who react to tomatoes and eggplants often also react to bell peppers.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">powder not <i>in the light<\/i><\/div>\n<p>The colors fade, the aroma disappears. Store in a dark, cool place and consume within one year.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">goulash<\/span><span class=\"w\">Lots of onion, sweet paprika, caraway, beef - simmer for three hours.<\/span><\/li>\n<li><span class=\"g\">Letscho<\/span><span class=\"w\">Peppers, tomatoes, onions, braised in oil - the Hungarian summer vegetables.<\/span><\/li>\n<li><span class=\"g\">Ajvar<\/span><span class=\"w\">Grilled peppers and eggplant, peeled, pureed with garlic and oil - Balkan spread.<\/span><\/li>\n<li><span class=\"g\">Shakshuka<\/span><span class=\"w\">Peppers, tomatoes, cumin, poached eggs in it - served with bread.<\/span><\/li>\n<li><span class=\"g\">Patatas bravas<\/span><span class=\"w\">Potatoes with a sauce made from piment\u00f3n, garlic, and tomato.<\/span><\/li>\n<li><span class=\"g\">Stuffed peppers<\/span><span class=\"w\">With rice, minced meat and tomato sauce - the classic.<\/span><\/li>\n<li><span class=\"g\">raw food<\/span><span class=\"w\">Strips with hummus or herb quark - the vitamin C portion.<\/span><\/li>\n<li><span class=\"g\">Peperonata<\/span><span class=\"w\">Peppers braised in olive oil with onion and vinegar - served lukewarm with bread.<\/span><\/li>\n<li><span class=\"g\">Chorizo seasoning<\/span><span class=\"w\">Piment\u00f3n, garlic, salt - also for vegetarian versions.<\/span><\/li>\n<li><span class=\"g\">Paprika chicken<\/span><span class=\"w\">Chicken in paprika cream sauce with dumplings - Hungary&#039;s Sunday dinner.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Red bell peppers for vitamins and sweetness, green ones only for cooking. To peel them: char them under the broiler, then place them in a covered bowl; after ten minutes the skin will come off easily. Buy ground paprika where it&#039;s sold well \u2013 old paprika tastes like dust.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Raw bell peppers as a source of vitamin C<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Pepper strips for breakfast<\/h3>\n<ol>\n<li>Wash a red bell pepper, remove the seeds, and cut into strips.<\/li>\n<li>Eat raw \u2013 for breakfast, as a snack, with a little olive oil or hummus.<\/li>\n<li>Do not cook if you are concerned about vitamin C - heat destroys up to half of it.<\/li>\n<li>One pod a day covers the daily requirement of vitamin C.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Cold season, iron absorption (vitamin C improves it), general health. Vitamin C doesn&#039;t get any easier \u2013 and cheaper than capsules.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One red bell pepper a day. The oil helps the carotenoids; the vitamin C only needs raw food.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Bell peppers only arrived in India with the Europeans and do not have a classic Ayurvedic role. As a mild chili, they are considered slightly warming, less Pitta-increasing than chili peppers \u2013 a vegetable suitable in moderation for all doshas.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Not a classic materia medica plant. In the nutritional theory of Traditional Chinese Medicine (TCM), sweet peppers are classified as slightly warming, spleen-strengthening, and appetite-stimulating \u2013 a vegetable for the middle, milder than chili.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Nightshade plants:<\/strong> If you are intolerant to tomato, aubergine or potato, also try bell pepper.<\/li>\n<li><strong>Green bell peppers:<\/strong> Difficult to digest for sensitive stomachs - peeled or reddish are more digestible.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reactions in pollen allergy sufferers (mugwort, birch) have been described.<\/li>\n<li><strong>Powder:<\/strong> If it burns, it becomes bitter and contains acrylamide-like roasting compounds - never in hot fat.<\/li>\n<li><strong>Mold:<\/strong> Old paprika powder can contain mold toxins - use within one year, pay attention to the origin.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/chili-capsicum-annuum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">chili<\/span><span class=\"d\">The same plant with fire.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kuemmel-carum-carvi-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Caraway seeds<\/span><span class=\"d\">The partner in the goulash.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zwiebel-allium-cepa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Onion<\/span><span class=\"d\">No pepper dish without them.<\/span><\/a><a href=\"\/en\/product\/vitamin-c-aus-acerola\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin C from acerola<\/span><span class=\"d\">When there are no bell peppers in the house.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">With lecho and shakshuka.<\/span><\/a><a href=\"\/en\/product\/kurkuma-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ground turmeric<\/span><span class=\"d\">Using paprika for color cooking.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Peppers, sweet, red, raw<\/em> - Vitamin C 128-140 mg\/100 g.<\/li>\n<li>Szent-Gy\u00f6rgyi A: Nobel Prize in Physiology or Medicine 1937 - Discovery of vitamin C from paprika (nobelprize.org).<\/li>\n<li>German Nutrition Society (DGE): Reference values for vitamin C.<\/li>\n<li>Commission E: Monograph <em>Capsicum fruit<\/em>, Federal Gazette 1990 - on the Capsicum Group.<\/li>\n<li>Gernot Katzer&#039;s Spice Pages: Entry <em>paprika<\/em> - Varieties, spice levels, cuisine.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Paprika (Capsicum annuum) Familie Nachtschattengew\u00e4chseSolanaceae - dieselbe Art wie Chili Verwendet wird Die Fruchtfrisch als Gem\u00fcse, getrocknet als Pulver Geschmack S\u00fc\u00df, fruchtig, mildger\u00e4uchert rauchig, edels\u00fc\u00df bis rosenscharf Herkunft Mittelamerikaseit 1500 in Europa, seit 1700 in Ungarn Vitamin C Mehr als Zitronerote Paprika: 140 mg pro 100 g Nicht verwechseln Paprikapulver mit ChilipulverPaprika ist die milde<\/p>",
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