Smoked paprika

Smoked paprika is notable for salicylate, histamine, tyramine, nickel and oxalates. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol and sucrose.

Yes — Smoked paprika is high in salicylate. Dried and ground capsicum like ordinary paprika, with smoking as an extra step. The salicylate comes from the drying, not the smoke, so it sits as high as unsmoked paprika.

Smoked paprika contains moderate levels of histamine. Smoked paprika stacks two things: the pepper is a liberator, and the smoking adds compounds from days over oak fires. It is used generously - a tablespoon in a stew, not a pinch - which is what separates it from the spices measured in grinds.

Smoked paprika contains only low levels of tyramine. Smoked paprika is dried plant material used in pinches. It has no protein for bacteria to decarboxylate, and nothing has fermented it - the two conditions tyramine requires are both absent.

Smoked paprika contains only low levels of nickel. Smoked paprika is dried pepper, smoked over oak and ground. The smoking adds aroma compounds; the grinding is what concentrates the mineral content of the fruit. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first. Amounts vary by brand and recipe, so always check the label of the exact product.