Paprika is made by first drying and then grinding Red Peppers (Pimientos) into a fine powder. The unique flavor of Smoked Paprika is created by drying them in an oak wood oven. The mild (Dulce) quality is derived from a type of Pimiento that does not possess the intensity of the Hot Pimiento. Originating in Southern Mexico, the plant used to produce Paprika was brought by Spaniards to Hungary where it has become an essential ingredient in both Hungarian and Spanish cuisines. This precious powder is indispensable for Spanish sausage such as chorizo and lomo pork loin. It adds the absolutely perfect taste of authenticity to paellas. It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and rich beef and lamb stews. Suggested Use: Paprika lends a rich reddish color to your favorite dishes, and is recommended as a flavoring in sauces and soups. It is also a delicious complement to meat and poultry stews, egg dishes, steamed vegetables, and rice dishes. Basic Preparations: Add directly to recipes as called for, or sprinkle over foods to flavor and garnish.
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