The ‘secret’ superfood nobody really tastes is added to each of the Easter treats
Creme Eggs are a true Easter staple, with thousands of the sweet treats being given and eaten this weekend. But, few realise what goes into making the popular filling for this egg-shaped delight – and nobody expected it to be so ‘healthy’.
Despite being a favourite of many Brits around Easter, not many people can actually explain what goes into creating the signature Creme Egg ‘goo’. Aside from its chocolate shell, most don’t really question what is needed to make the gooey insides.
During a visit to Cadbury HQ, a Daily Star journalist was told that it’s not a quick blob of food colouring that gives the Creme Egg’s creamy centre its realistic appearance. A spokesperson from Cadbury reportedly spilt the secret that the yellow ‘yolk’ is made with paprika.
This spice, produced from dried and ground red peppers, makes the gooey fondant look as close to an egg yolk as the sugary treat is going ot get. However, it doesn’t have any of the distinctive paprika flavour that those who cook with the spice might expect, which is why most would never guess it’s in the chocolate treat.
Paprika is known for its many health benefits, thanks to its combination of vitamins and antioxidants. Damage from free radicals is linked with chronic diseases, including heart disease and cancer, and eating foods rich in antioxidants may help limit these conditions.
Paprika is packed with nutrients that can boost eye health, including vitamin E, beta carotene, lutein, and zeaxanthin. Research has linked a high intake of these nutrients with a reduced risk of age-related macular degeneration (AMD) and cataracts.
This popular spice may also help improve your cholesterol levels. Capsanthin, which gives paprika its bold colour, could increase levels of HDL (good) cholesterol, which is linked to a lower risk of heart disease.
The capsanthin in paprika might also help reduce levels of total and LDL (bad) cholesterol. Both of these are associated with an increased risk of heart disease.
The capsaicin in paprika could also help with managing diabetes. This is because capsaicin may affect genes involved in blood sugar regulation and block enzymes that break down sugar in the body.
However, before people start demolishing a multipack of Creme Eggs in one sitting, it’s worth pointing out that there is nowhere near enough paprika in a Creme Egg to reap any real health benefits. In fact, eating too many of these treats could have the opposite effect due to the high sugar, fat and calorie content.
A Creme Egg contains more than 6.5 teaspoons of total sugar, 6g of fat and more than 170 calories per egg. Whilst it may be tempting, it’s best not to overindulge this Easter.
To make the most of paprika’s benefits, try cooking some meals with the spice instead. For some culinary inspiration, check out the BBC Good Food website here.