Thousands tuck into these over Easter, but few know what makes the ‘goo’ special
Creme Eggs are a fan favourite at Easter, with thousands of these chocolate treats being gifted and devoured over the long weekend. However, few are aware of what goes into making the beloved filling for this egg-shaped treat – and no one expected it to be so ‘healthy’.
Despite being a firm favourite among Brits during Easter, not many can actually tell you what makes the iconic Creme Egg ‘goo’. Beyond its chocolate shell, most don’t really give it a second thought about what is needed to whip up the gooey interior.
During a trip to Cadbury HQ, a Daily Star journalist was told that it’s not just a quick dash of food colouring that gives the Creme Egg’s centre its signature look. A spokesperson from Cadbury reportedly revealed that the yellow ‘yolk’ is made using paprika.
This spice, made from dried and ground red peppers, gives the gooey fondant a distinct look that is supposed to be the ‘egg yolk’. However, it lacks any of the notable paprika flavour that those who cook with the spice might expect, which is why most would never suspect its used in the chocolate delight.
Paprika is known for its many health benefits, owing to its blend of vitamins and antioxidants. Damage from free radicals is associated with chronic diseases, including heart disease and cancer, and consuming foods rich in antioxidants may help reduce the risk of these conditions, reports the Daily Star.
Paprika is brimming with nutrients beneficial for eye health, including vitamin E, beta carotene, lutein, and zeaxanthin. Studies have linked a high intake of these nutrients with a decreased risk of age-related macular degeneration (AMD) and cataracts.
This well-loved spice could also help improve cholesterol levels. Capsanthin, responsible for paprika’s vibrant colour, may boost HDL (good) cholesterol levels, which are linked to a reduced risk of heart disease.
Capsanthin, found in paprika, might also help lower total and LDL (bad) cholesterol levels. Both are linked to an increased risk of heart disease.
The capsaicin in paprika may also help manage diabetes. This is because capsaicin may influence genes involved in blood sugar regulation and inhibit enzymes that break down sugar in the body.
However, before people start devouring a multipack of Creme Eggs in one sitting, it’s worth noting that there’s nowhere near enough paprika in a Creme Egg to yield any significant health benefits. In fact, overindulging in these sweet treats to get enough of the paprika could lead to serious effects due to their high sugar, fat and calorie content.
A single Creme Egg contains more than 6.5 teaspoons of total sugar, 6g of fat and over 170 calories. While they may be tempting, it’s best not to overdo it this Easter.
To truly reap the benefits of paprika, consider incorporating it into your meals. For some culinary inspiration, visit the BBC Good Food website here.
