Short Answer
Yes — paprika is low FODMAP in standard serving sizes, according to current Monash University FODMAP research. It can be safely used to flavor meals during the elimination phase of the low FODMAP diet.
What Makes Paprika Low FODMAP?
Paprika is made from dried and ground red peppers (Capsicum annuum). Most fresh bell peppers contain only trace amounts of fermentable carbohydrates, and the drying + grinding process does not significantly increase FODMAP content.
Monash University lists ground paprika as low FODMAP at 1 teaspoon (2 g).
This serving size contains negligible amounts of:
- Oligosaccharides
- Fructose
- Polyols
This means paprika does not contain enough fermentable carbs to trigger symptoms for most people with IBS.
Is Smoked Paprika Low FODMAP?
Yes. Smoked paprika is also considered low FODMAP because smoking the peppers does not change their carbohydrate structure or FODMAP profile.
✔ Safe serving size:
1 teaspoon (2 g)
Benefits of Using Paprika on a Low FODMAP Diet
🔹 1. Adds Flavor Without Triggers
During the elimination phase, many high-FODMAP flavor bases (garlic, onion) are removed. Paprika adds color, depth, and mild heat without causing bloating or gas.
🔹 2. Rich in Antioxidants
Paprika contains:
- Vitamin A
- Capsanthin
- Carotenoids
These compounds support immune health and may help reduce inflammation.
🔹 3. Supports Digestive Comfort
Because it is low in fermentable carbohydrates, paprika does not draw excess water into the gut and does not feed gas-producing bacteria, making it gentle on sensitive digestive systems.
How Much Paprika Is Safe on the Low FODMAP Diet?
➡ Up to 1 tsp (2 g) is considered low FODMAP and safe.
Larger amounts are still generally tolerated, but individual sensitivity may vary.
When to be cautious:
- If paprika is used in large quantities in spice blends
- If mixed with high FODMAP spices (e.g., garlic powder, onion powder)
- In processed foods containing paprika extract but also high FODMAP fillers
Low FODMAP-Friendly Ways to Use Paprika
- Seasoning for chicken, fish, tofu
- Sprinkled over roasted potatoes or carrots
- In low FODMAP chili (using allowed ingredients)
- Added to omelets and scrambled eggs
- Mixed into garlic-infused oil for a safe marinade
High FODMAP Ingredients Often Confused With Paprika
Some people confuse paprika with:
- Chili flakes (which contain capsaicin — a gut irritant for some)
- Cayenne pepper (spicy, can trigger symptoms)
- Chili powders (usually contain onion & garlic)
Paprika alone is mild and low FODMAP, but chili powder blends are usually not suitable during elimination.
Paprika Substitute Options (All Low FODMAP)
- Cumin (1 tsp)
- Turmeric (1 tsp)
- Ginger powder (1 tsp)
- Smoked paprika (1 tsp)
- Chives (fresh)
These help add variety when garlic and onion are restricted.
FAQ: Paprika & FODMAPs
Does paprika cause IBS symptoms?
Not typically. It is low FODMAP, though very spicy blends or large quantities may irritate sensitive stomachs.
Is paprika extract low FODMAP?
Yes — but check labels. Many processed foods with paprika extract also include high FODMAP ingredients.
Can I use paprika in the elimination phase?
Absolutely. It’s one of the safest spices for this phase.
Conclusion: Is Paprika Low FODMAP?
Yes, paprika is low FODMAP in a standard 1-teaspoon serving and is safe for IBS and sensitive digestion.
It adds color, flavor, and antioxidants without triggering fermentation or gut discomfort.
If you’re following a low FODMAP diet, paprika is one of the best spices to keep in your kitchen — versatile, flavorful, and scientifically approved.