Paprika and bell peppers are generally considered safe for consumption and have a low risk of causing allergic reactions. However, individuals with a history of allergies to nightshade vegetables, such as tomatoes and eggplants, may be more susceptible to allergic reactions to paprika and bell peppers.
BEST FOR CHILI: GHOST PEPPER HOT SAUCE
Paprika and bell peppers belong to the same family of plants, but they have distinct physical characteristics that set them apart. Here are some of the key differences:

WHAT CAN I USE INSTEAD OF PAPRIKA?
The most vital of those ingredients is the Golden Goose Egg Secret #1 of making delicious Chiu Chow sauce at home: garlic. Lots and lots of it—enough to ward off potential dates within a 10-mile radius. Enough to scare the vampires out of your kids’ nightmares. Yes. That much.
Consultation with Healthcare Professionals: Individuals with specific health conditions or concerns should consult with healthcare professionals, especially if they have known sensitivities to food additives or flavoring agents.
In addition to sourcing high-quality paprika peppers, it is important to work with suppliers who use safe and effective solvents for extracting the pigments and essential oils from the peppers. Ethanol and acetone are commonly used solvents in the extraction process, and suppliers should ensure that the solvents are properly distilled and purified to meet food safety standards.