Premium Paprika Smoked (Spain)

There are four types of paprika, the American, Spanish, Mexican and Hungarian. All of them are varying in pungency and sweetness. Climate and environment affect the colour of paprika.

Paprika has a deep red or russet to a reddish orange and brownish red colour, depending on it's grade. As it ripens, it gets darker.

Spanish Paprika is slightly more pungent than in the United States. Hungarian Paprika has a deep round flavour and can range from a delicate and mild, very sweet with caramelized notes to more pungent flavours.

It looses its colour quickly when it is exposed to light and air.

Paprika contains good amounts of vitamin A and C with niacin, potassium, magnesium, sodium, phosphorus, and calcium. Sugar is high in the ripe paprika, giving it the sweetness.

Paprika is an indispensable spice in Hungarian cooking and many Eastern European countries. It is used in soups, stews, BBQs's, omelettes, and sausages.

Therapeutic use: Paprika is traditionally used to help prevent colds, and influenza and aid circulation problems.

Country of Origin: India

It is available by 100g, 500g, 1kg.