Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. Paprika is produced in a number of places including Spain, Hungary, and California. It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.
Spanish Smoked Hot Paprika ia also known as Pimenton de la Vera, Picante. It is a popular ingredient in many Mediterranean recipes, and essential to Spanish cuisine. The peppers are dried slowly over an oak-burning fire for several weeks. The result is a hot, smoky flavor. Try it in soups or chorizo. Add it to garlic flavored mayonnaise, which can then be used as a spread for grilling chicken or fish. Use it to make your deviled eggs truly sinister.
1.4 oz. & 4.1 oz.