Sweet Paprika

Mild, sweet, earthy and softly peppery.

Sweet paprika builds red-pepper flavor and color without the smoke associated with smoked paprika. It should still be protected from scorching; a bitter finish often comes from heat management rather than insufficient seasoning.

Chicken paprikash, roasted potatoes, eggs, chicken, vegetables, stews, rice and barbecue blends.

Start with 1 teaspoon per pound of food or 1/2 teaspoon per cup of sauce.

Bloom briefly in moderate-heat oil, then add moisture before it darkens.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss 1 pound cooked potato pieces with 1 tablespoon oil in a skillet. When lightly browned, lower the heat, add 1 teaspoon sweet paprika and a splash of water, and stir to coat. Finish with parsley and taste for salt.

Paprika’s peppers originated in the Americas before spreading into European food traditions. Hungarian and Spanish cooking developed distinctive uses for the ground spice. Sweetness, heat and smoke describe different qualities, so paprika styles should be chosen for the dish.

Paprika: culinary history

Paprika.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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