Latin name :

Capsicum annuum L.

Common Name :


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Origin :


Part of the plant used :



A well-known spice, paprika is characterized by its beautiful red color. It is also called sweet pepper and corresponds to the dried ripe fruit of the species Capsicum annuum and Capsicum frutescens.
The strength of this pepper is rated at level 1 out of 10 on the Scoville scale. Thus, paprika is one of the sweet peppers.
Paprika contains many molecules, including capsaicin, the molecule responsible for its slightly spicy flavor and which also acts as an analgesic. Furthermore, paprika carotenoids such as beta-carotene, zeaxanthin, capsanthin and lutein are molecules with antioxidant properties. Carotenoids are also powerful photoprotectors. They help reduce oxidative stress responsible for cell aging. This antioxidant action is also due to other active ingredients such as flavonoids and vitamin C.


Thanks to the presence of carotenoids, antioxidant molecules, paprika helps reduce oxidative stress. In addition, it helps reduce calories and contributes to weight control by helping to increase energy expenditure. Furthermore, a high consumption of paprika promotes hair growth..

Scientific publications

Paprika is the subject of more than 438 scientific publications.


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