Red paprika seed oil contains more than 50% unsaturated fatty acids, among which we highlight Omega-6 fatty acids from polyunsaturated fats and oleic acid from monounsaturated fats.
It has a very high linoleic acid content among the fatty acids. Rich in vitamin E, it stimulates digestion, and when applied externally—by rubbing it onto areas affected by rheumatism—it can have beneficial effects for these conditions. It contains capsaicin, which stimulates circulation, boosts metabolic processes, accelerates digestion, and increases the energy usage of fat cells, which is why it can also play a role in weight loss. Additional effects include pain relief, anti-inflammatory, and stomach-protective properties.
The alpha-tocopherol in the oil reduces free radical production in cells, while gamma-tocopherol eliminates existing free radicals.
Grapoila red paprika seed oil is an excellent salad oil, it’s not spicy, and can be used to flavor sauces, dressings, or finished dishes. It pairs well with Hungarian dishes. With its beautiful deep red color, it also enhances the aesthetic appeal of food, sandwiches, and cold platters. It is not recommended for frying—do not heat directly! A spicy version is also available.
