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Paprika is made from the dried, ground, mature fruit of Capsicum annum. It is a sweet flavoured powder, with an intense red colour. Paprika is often associated with Hungarian and Spanish cuisine, but it actually originated in central Mexico. This sweet paprika adds the wonderful, natural colour and flavour of red capsicum to recipes.
How To Use:
Sweet paprika is delicious in a traditional goulash or hearty bean soup served with sour cream. Add a teaspoon or two to curries, paella, roasted veggies and hotpots. It can be used in marinades or dry rubs for tempeh, meat or seafood. Gently heating this spice will release the full flavour, but be careful not to burn. Cook with a little oil, over very low heat for no more than a minute. Sweet paprika is a great addition to homemade dips like hummus and tzatziki, or in a creamy salad dressing.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 18 months when stored as above. See Best Before date.
Images for illustrative purposes only.