Store-bought smoked paprika can sometimes contain additives or garlic/onion powders that are high in FODMAPs. This recipe uses only fresh red bell peppers, slow smoked and dehydrated, to create a pure spice powder. It’s mildly sweet, deeply smoky, and ideal for people seeking gut-friendly seasoning options.

Ingredients Needed

2 red bell peppers: fresh, large, and ripe; each pepper yields about 2 tablespoons of paprika.

How To Make Low FODMAP Smoked Paprika

Prepare the Peppers:
Remove stems and seeds from bell peppers. Slice into thin strips for even smoking and drying.

Smoke the Peppers:
Preheat smoker to 170°F or lowest setting. Smoke pepper slices for 1 hour to infuse flavor.

Dehydrate the Peppers:
Transfer smoked peppers to a dehydrator set at 130°F. Dry for 6–7 hours, until crisp and crumbly.

Grind into Powder:
Use a spice grinder or mortar and pestle to grind dried peppers into a fine powder. Store airtight in a cool, dry place for up to 4 months.

Recipe Tips

Use red bell peppers only, as green peppers can be slightly higher in FODMAPs.
Keep the temperature low during smoking to preserve sweetness.
Grind peppers in small batches for the finest powder.
Store in a dark, airtight container to retain flavor.
Great for BBQ rubs, soups, and marinades on low FODMAP diets.

How to Store & Reheat

Room Temperature: Store powder airtight in a pantry for up to 4 months.
Fridge: Not required, but can extend freshness to 6 months.
Freezer: Optional; keeps up to 1 year in a sealed container.

Nutrition Facts (per teaspoon)

Calories: ~6
Sodium: 0 mg
Protein: 0 g
Fat: 0 g
Carbs: 1 g
Fibre: 0 g
Sugar: 0 g

FAQs

Is smoked paprika low FODMAP?
Yes, when made from pure red bell peppers without additives, smoked paprika is low FODMAP and suitable for IBS-friendly cooking.

Can I use this in place of regular paprika?
Yes, it adds smoky depth and works in any recipe calling for paprika.

Do I need a smoker to make this?
A smoker gives the best flavor, but you can roast peppers in the oven at low heat and add a pinch of smoked salt for a similar effect.

How long does homemade smoked paprika last?
Stored airtight in a cool place, it keeps fresh for up to 4 months, or longer in the freezer.

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