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Paprika (Spain) Powder

Paprika (Spain) Powder

[ 522 ]
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per 1/4 Pound
Quantity:  
$2.40 
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per Pound
Quantity:  
$6.00 

Spanish paprika, or pimentón, is milder and sweeter than Hungarian varieties, sometimes owing its distinctive flavor to being dried via the smoke of oak timber.

In addition to use as a spice to season stews, soups, rice, eggs, sausage and other meats, Spanish paprika is sometimes mixed with a small amount of olive oil and served as a condiment.

kosher certificate information
Capsicum annuum

Paprika (Spain) Powder

Paprika (Spain), powder

a.
quick look

variety information to have
cups to lb5
originunited states
active compoundscapsaicin, carotenoids, vitamins, trace minerals
plant part usedfruit
processingpowder
why buy powdered spanish paprika?Lends deep smoky flavor to foods.

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container away from direct light, heat and moisture.
appearance & aromaMuted red in color, releases full aroma in cooking.
how hot is this pepper?500 HU
In the Scoville Heat Unit Scale M means thousands, and the HU is short for Heat Units, which measure the amount of capsaicin the pepper contains.

c.
uses

try something new
culinarySpanish paprika is used to flavor stews, soups, sauces and seafood and rice dishes, most notably paella.

some recommendations

other products to love
[ ground cinnamon ]
ground cinnamon

Mix with ground cinnamon for a sweet, smoky rub for grilled foods.

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[ cloves ]
cloves

Combine with crushed cloves to add warmth and depth to braised foods and rice and bean dishes.

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d.
flavor profile

powdered spanish paprika

Pungent in flavor and moderately hot.


culinary companions

Goes with eggs, rice, sausage, fish, poultry, and beef.

e.
recipes

powdered spanish paprika recipes to try

coming soon

f.
what else you should know

powdered spanish paprika

In the La Vera region of Spain, paprika is produced by drying chili peppers over oak fires, which is why Spanish smoked paprika is sometimes referred to as pimentón de La Vera. Variances in flavor occur, however, depending on whether farmers seed the peppers and which varieties of chili peppers are harvested. Generally, there are three grades of Spanish paprika: dulce, which is mild and sweet; agridulce, which is slightly bitter with medium heat; and picante, which is pungent and hot.

In Middle Eastern cuisine, paprika is combined with cumin, cinnamon, cloves and black pepper to make a seasoning blend called bahārāt, an Arabic word that means “spice.” This seasoning might be served tableside, mixed with oil as a condiment or used to add flavor to soups, stews, lentils and couscous.



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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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