After searching unsuccessfully for more than three years for an organic smoked paprika, we developed our own! This paprika is smoked over oak wood to give it an earthy flavor that pairs well with egg, bean and potato dishes, as well as roasted and grilled meats.
- Native to South America, the once-tropical plant is cultivated throughout the Middle East, Europe and the United States.
- Also known as sweet red pepper or pimento pepper, paprika or Capsicum Annuum is larger and much milder than its cousin the chil pepper.
- The flower is white and the fruit starts green and when it turns red, it's then harvested.
DirectionsPaprika releases its flavor and color when heated. It can also burn easily, and once it's brown it starts to become bitter. So take care not to cook it too long (in a frying pan, for example).
A sweet but sassy relative of the chili pepper, paprika is used to add warm, natural color and a mildly spicy flavor to soups, stews, grains, and a variety of hors d'ouvres. Fragrantly sweet and colorful, this is a great spice to have on hand. Add it to the flour used for dusting poultry, meats and seafoods. Include it in salad dressings where it will both add color and work as an emulsifier, helping to combine the oil and vinegar.
Flavor ProfileWarm, sweet and smoky
Botanical nameCapsicum annuum
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