With a smoky yet sweet taste, paprika is known for its bright red colour. Paprika is a condiment ground from dried sweet or slightly hot red paprika. To make the powder, the fruits of red pepper are first dried and then ground.
It is rich in vitamin A, B6 and iron, and as in many spices, high in fibre.
COUNTRY OF ORIGIN: Spain
INGREDIENTS: Paprika 100%
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight.
HOW TO ENJOY
Paprika is used in Mexican, Spanish, Hungarian, German cuisines. It is added to almost all meat dishes, it goes especially well with chicken and pork. However, you should not add this spice when frying, paprika gets easily burnt, acquiring a bitter taste. It goes well with vegetables, especially tomatoes and cabbage. Very often it is added to soups; various sauces are prepared with paprika.
Famous Hungarian Gulyash is made with paprika. It is also part of the famous barbecue seasoning. Regular mashed potatoes, when seasoned with paprika, combined with garlic, coriander, basil, savoury and bay leaf powder, turn into an appetizing and delicious side dish. In addition to the taste and smell, paprika changes the colour of the dish - it turns food red or orange, but this only happens when heated.
Alternatively sprinkle paprika on your home made popcorn for a delicious snack.