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Domestic Sweet Paprika
Paprika is comparable to the sweet red bell pepper and is somewhat larger and much milder than most chile peppers. Paprika peppers are also known as pimento peppers or sweet red peppers. Relished for its vibrant color and mildly pungent, peppery/sweet flavor, paprika is called for in many Cajun and Creole soups and stews.Paprika is indigenous to South America but this originally tropical plant is now harvested in Spain, Israel, Hungary, Turkey, Yugoslavia, as well as the United States.
History and Cultivation
Although Paprika is often associated with Hungarian cuisine, the pimento chiies from which paprika is made are indigenous to the New World. In 1494, Christopher Columbus introduced these particular Capsicum annuum chiles to Spain when he returned from his second voyage and presented paprika to the Spanish monarchs Ferdinand and Isabella who had sanctioned his voyages. The king and queen found these chiles a bit too spicy hot for their liking and passed them on to the monks at the Guadalupe monastery, who in turn shared them with other monasteries throughout Spain and Portugal. It wasn't until the 17th century that pimentón, the milled powder from these chile peppers, became more common in Spanish cuisine.Paprika chiles are grown in the U.S. in both New Mexico and California. Depending on the season and commercial availability, our Domestic Sweet Paprika may be procured from either source.
Cooking with Domestic Paprika
Domestic Paprika is perfect when you want to add some red color and a bit of pungent sweetness to any recipe.Good with cheeses, chicken, duck, egg dishes, hors d'ouvres, rice, salads, smoked foods, vegetables and cottage cheese.
We use it in salad dressings, where it not only adds some color but it also works as an emulsifier (combining the oil and vinegar).
What Does Paprika Taste Like
Hungarian Paprika is typically used for cooks who are searching for more heat, Smoked Paprika (Sweet) by those that prefer a milder flavor. Domestic paprika has a slightly sweet and an almost fresh, green quality to it.As paprika releases its color and flavor when heated, it also tends to burn easily. Once the Paprika turns brown in color the taste becomes bitter. Be sure not to overcook (i.e. in a frying pan).
Paprika works well in combination with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary and turmeric.
Some of our favorite recipes for paprika are - Easy Paprika Chicken, Spiced Grilled Shrimp, Cajun Chicken Maque Choux and Spiced Almonds.
What's In It
Paprika, less than 2% silicon dioxide (anti-caking agent) and ethoxyquin (an anti-oxidant agent used to maintain color).** This product is certified kosher.
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