Paprika is one of the absolute all -rounders in the kitchen - but what about histamine intolerance? 🤔
💡Green peppers are the immature variant and is rather intolerable because it contains more of the fabrics that boost the histamine release. On the other hand, red and yellow/orange peppers are mature and are usually easier to digest. In the case of spices, better sharp variants and griffiners avoid peppers. Paprika hardly contains histamine, but they contain salicylic acid and capsaicin. With salicylate intolerance, you should therefore do without peppers in any form. ⚠️
Tip: Use fresh peppers! Do not store them too long, otherwise the histamine content can rise. In short and crisp: prefer to eat today than tomorrow.
Paprika is not only pretty to look at, but is also packed with nutrients:
👉Vitamin C-booster: In particular, red peppers really get your immune system going.
👉Beta carotene: good for skin and eyes-and also makes a nice complexion.
👉Fillers: keep you full for a long time and support digestion.
👉Minerals: potassium and magnesium are worth gold for your muscles and blood pressure.
Do you fancy paprika, but no idea how to prepare it? Here are a few ideas:
Fresh in the salad: combine red and yellow peppers with cucumber, zucchini and fresh herbs.
Filled peppers: Fill it with rice or quinoa and mix your favorite vegetables.
Grilled peppers: super easy and so tasty! Perfect as a side dish.
You can also find peppers in numerous histamine products. A great example:
Paprikamark-Bio! The strong, red paste can be used in many ways - whether when cooking or as a spread, for marinating or refining soups and sauces.❤️
