Red paprika seed oil contains more than 50% unsaturated fatty acids, including Omega-6 fatty acids from polyunsaturated fats and oleic acid from monounsaturated fats.
It has a very high content of linoleic acid among the fatty acids. Rich in vitamin E, it stimulates digestion and, when applied externally—by rubbing it on areas affected by rheumatism—it can have a beneficial effect for these conditions. It contains capsaicin, which stimulates circulation, enhances metabolic processes, accelerates digestion, and increases fat cell energy usage, making it helpful in weight loss. Other 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 neutralizes existing free radicals.
Grapoila red paprika seed oil is an excellent salad oil, mildly spicy, and can be used to flavor sauces, dressings, or finished dishes. It pairs well with Hungarian cuisine. Its beautiful deep red color also adds an aesthetic touch to dishes, sandwiches, and cold platters. It is not recommended for frying—do not heat it directly! A sweet version is also available.
