It comes the Hungarian word paparka, which in terms comes from the Latin piper, meaning pepper. They are mainly cultivated in Hungary, Morocco, Mexico, Spain, Turkey and United States.
There are four types of paprika, the American, Spanish, Mexican and Hungarian. We are stocking the Spanish Paprika and introducing the Hungarian Paprika shortly. All of them are varying in pungency and sweetness. Climate and environment affect the colour of paprika.
Paprika has a purity scale, called asta, starting from 60 to 180. Our Spanish Paprika has an Asta rank of 70.
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 in colour.
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, bbq's, omelettes, and sausages.
Therapeutic use: Paprika is traditionally used to help prevent colds, and influenza and aid circulation problems.
It is available by 100g, 500g and 1kg