Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place

Ingredients

Paprika

Paprika is a spice that is made by drying and grinding a sweet red pepper closely related to pimentos (Capiscum annum). Although popular today in many parts of the Americas, Central and Eastern Europe, Paprika was first produced in Spain in the 16th century, after pepper explorers brought back pepper plants from the Americas.

The spice ranges in color, aroma and flavor, depending upon where and from what type of pepper it is produced. Hungary produces eight different grades of paprika, which vary in color from orange or light brown to deep, dark red, and in flavor from pungent and spicy to sweet and mild. Paprika from Spain, which is generally mellower than its Hungarian counterparts, is available in three versions, mild, moderately spicy and very spicy. Our Sweet Hungarian Paprika has a rich, sweet flavor, but no heat. It is rich in vitamins A, E, B6 and C (more vitamin C by weight than citrus fruit).

Paprika is a key ingredient in several iconic dishes of Central and Eastern Europe. Spanish "patatas bravas," or "spicy potatoes," are a traditional tapas dish made with a spicy paprika sauce. Paprika also provides the color and flavor for one of the national dishes of Hungary, "goulash," a flavorful meat stew. In the United States, paprika is often used as a garnish, sprinkled on top of dishes such as deviled eggs to impart color and subtle flavor. However, its flavor becomes more vibrant when gently heated in oil.