Paprika isn’t always about delivering a whack of flavour. This sweet paprika introduces rich, roasted red pepper notes and a deep red colour without overwhelming delicate dishes with too much heat or smokiness.
Typically, sweet paprika is used in Hungarian cuisine – for chicken paprikash or goulash stews. In Spain, it is often used in conjunction with a hot smoked paprika, as a way of intensifying the colour and sweet pepper notes, without overpowering a dish.
Since hitting supermarket shelves in the seventies, paprika has become a popular ingredient in Britain. It’s a versatile spice, which might spike a tomato and lentil soup, season sweet potato wedges or boost the flavours in a chorizo hash. There is enormous variety in the paprikas produced though – so the only rule is that a decent one really does make a difference.
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The growing global demand for paprika means that lots is now produced in China and The Middle East. Our sweet paprika is sourced from Spain, where paprika was first produced. The hot sun ripens the peppers, which sweeten naturally on the vine before being dried and ground.
COOK THIS SPICE
Sweet paprika should be stored in a dark, airtight container, to retain its hot red colour and delicate flavour.
Paprika is believed to possess antioxidant, anti-inflammatory and antibacterial properties and this spice contains flavanoids which support cardiovascular health. For more information, click HERE.