Paprika is a spice made from the grinding of dried bell peppers or chili peppers. Paprika is used in many cuisines to add color and flavor to dishes. Paprika's bouquet is slightly warm and sweet, but its flavor can range widely from mild and sweet to hot.
Christopher Columbus is credited with bringing the chile back from the New World to Europe in the early 1500's. By the 1560's, these peppers had reached the Balkans, where they were called paparka. Paprika is especially identified with Hungarian food, though it features prominently in recipes throughout Europe, particularly in Spain, and in Turkish cuisine.
If a food item is colored red, orange or reddish-brown and the ingredient label lists 'Natural Color', it is likely paprika. Also, did you know? -- Paprika is added to zoo flamingos' food to help them keep their salmon-pink plumage bright and beautiful.
Americans know paprika best as that red stuff you sprinkle on top of deviled eggs, but paprika is so much more versatile! At Allspice, we carry six different kinds of paprika, each one certain to liven up your cooking.
Sweet Hungarian Paprika is the definitive paprika for quintessential European dishes like goulash, chicken paprikash, and stuffed bell peppers. It is the classic garnish for deviled eggs and potato salads, simple baked chicken and fish. Our sweet Hungarian Paprika is zesty and sweet, but has a high sugar content and will burn if exposed to high heat. Great in marinades and salad dressings.
We also carry several different varieties of deep red ** smoked paprika **, which are made from peppers slowly smoked over a wood fire for several weeks.
Smoked sweet paprika is a popular ingredient in Mediterranean recipes. Its sweet, cool, smokey flavor is perfect for authentic Spanish cooking. Use smoked sweet paprika in gratins or leafy greens and crispy potatoes, fish dishes, spinach and chickpea stew or bean dishes. A great way to add a smokey flavor with no heat.
Smoked bittersweet paprika packs an earthy, bittersweet flavor and aroma. The bittersweet quality of this paprika derives from an elongated type of Pimiento [pepper] that is neither hot nor mild. Smoked bittersweet paprika is essential to Spanish and Hungarian cuisines. It's a perfect match for homemade sausages, paella, grilled meats and stews.
Smoked hot paprika rocks a hot, smoky flavor. With a medium heat factor, use hot smoked paprika to spice up beans, dry rub grilled pork or chicken or sprinkle atop sizzling shrimp. Try it in soups or chorizo. Add it to garlic flavored mayonnaise, or use it to make your deviled eggs extra devilish.