Spiceworld Hungarian Noble Sweet Paprika

Paprika originally came from South America, but today it is mainly grown in Hungary, Romania, Bulgaria and Central America.

Paprika is the dried and ground fruit of a pepper plant, an annual plant that belongs to the nightshade family.
The insides of the berries have small, light yellow seeds.
The harvested fruit is hung on strings and allow to dry in the sun for 3-4 weeks. Afterwards they are finely ground. Depending on whether seeds of the peppers are also ground, this creates different flavors and spice levels.
Rule of thumb: the more intense the red color, the milder the paprika.

Rose paprika is produced from whole peppers and is relatively sharp in taste. Paprika can be used wherever spiciness is desired.

Paprika comes in the following varieties:
Delicate paprika: This comes without innards and seeds, tastes mildly aromatic and is bright red.
Noble sweet paprika: This powder is made with little seeds and innards, has spicy taste with a mild sharpness and deep red color.
Semi-sweet paprika: This powder with is made with more seeds and without innards and tastes very fragrant, is much spicier than noble sweet peppers and is yellowish.
Spicy paprika: This variety comes with innards and seeds and is very spicy and is brownish red.
Special quality paprika: these peppers very mild and digestible but are a deep red.

Above all, paprika is ideal for stews and braised dishes with Hungarian flavors. It is great for tomato or goulash soups, for pan fries, for savory sauces, or for meat dishes.
Try with sauerkraut and peppers and tomatoes. Use anywhere you would like a little spice.

Tip:
Paprika needs fat to be able to fully develop its typical taste and its color.. Therefore, fry mild pepper varieties in fat and then steam over mild heat. The fat should not be too hot, however, otherwise the spice turns bitter.

Ingredients:
100% ground Paprika,