Paprika, derived from various types of Capsicum annuum peppers, originates from Central America but quickly became a favorite in European cuisine, particularly in Hungary and Spain. We primarily source our paprika from Spain, where the favorable climate and focus on traditional farming practices yield a high-quality spice with a rich flavour. Paprika powder is known for its vibrant color and mild, slightly sweet taste, which varies depending on the type of pepper used. It is a versatile spice that adds both flavour and color to dishes.
PAPRIKA
Origin
Spain
Varieties
Paprika is available in various forms:
- Flakes: Coarsely chopped dried paprika that imparts a subtle smoky flavour. This variety is ideal for dishes where both texture and flavour are important.
- Ground: Finely ground paprika powder is easily added to dishes for a rich, even flavour and color. Available in sweet, mild, or smoked (pimentón) varieties, depending on the type of pepper and drying process.
Applications
Paprika is an essential ingredient in many cuisines, with uses ranging from savory dishes to marinades. Paprika granules are ideal for sprinkling over grilled meats, vegetables, or salads, adding both texture and flavour. Ground paprika is frequently used in stews, soups, sauces, and rubs, providing subtle depth and color. Smoked paprika adds an extra layer of flavour with its smoky aroma, popular in Spanish cuisine, such as in paella
Production
Paprika production begins with harvesting the peppers, which are then dried. The dried peppers are either ground into powder or coarsely chopped to make granules. Depending on the process, paprika can be smoked or simply dried, influencing the final flavour.
Annual Harvest
Paprika peppers are typically harvested once a year, usually in late summer or early autumn. The harvest time depends on the climate and specific variety, which can lead to variations in the availability and flavour intensity of the final product
