When I first started my lectin free journey, I was devastated at the thought of not using chile peppers in my cooking…especially since I was most enthusiastic about Mexican food. I tried to remove the skins and seeds from chiles, but I quickly learned that doing so was not easy. And unless the peppers were perfectly cleaned, I knew my personal digestion would severely punish me for consuming it.

I quickly turned to Smoked Paprika for that reminiscent taste of chile peppers, and I couldn’t be happier! The smokiness and rich, peppery highlights are just three reasons why I love this spice. Plus, the color is absolutely stunning!

The source of paprika came from the New World and made its way through Europe influencing Spanish, Turkish and Hungarian cuisines. Because paprika does not include the skin or seeds, it is considered low lectin and is one I can personally tolerate.

There are different types of paprika that range from sweet to spicy and from mild to strong. I tend to lean into the smoky, milder flavor and look for other ways to add some heat.

If Smoked Paprika isn’t in your pantry, stop reading this right now and go buy some!

Check out the following recipes that include this incredible spice: Mexicana Pasta Cinder Hill Chili Slow Pulled Spicy Chicken Taco Soup

-Cristina