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Organic Paprika Ground PC1 (1LB)
100% Certified Organic Paprika Ground 1 LB (one pound)
Price:
$21.98
Usage: Gently heating paprika in oil will produce the flavor effectively. Paprika can be used in sauces and added to a roux as a natural coloring, thickening and flavoring agent.
Info: Also known as sweet red pepper or pimento pepper, paprika is a larger and milder form of the chili pepper. Spanish and Hungarian paprika are similar in its sweetness, yet different in appearance. Domesticated paprika possesses a fresh quality and is pointed at the tip - similar in appearance to the Hungarian varieties. The Spanish varieties, on the other hand, are smaller and rounder. Paprika can range from mild to hot and differs in flavor depending on different grades and from country to country.
Paprika, also, has many different grades: Spanish has three grades (sweet, semi-sweet, and hot); Hungarian has seven grades (special quality delicate, exquisite delicate, pungent exquisite delicate, rose, noble sweet, half-sweet, and hot). Contrary to what many may believe, light red and light brown varieties are hotter than the bright red varieties.
In 1937 Hungarian scientist, Albert Szent-Gyorgyi, discovered vitamin C substance in paprika. In fact, pound for pound, paprika has seven times vitamin C content than oranges and other citrus fruits.
Paprika adds a warm and natural color to rice, stews, and soups - e.g., goulash.
Origin: The Americas
Info: Also known as sweet red pepper or pimento pepper, paprika is a larger and milder form of the chili pepper. Spanish and Hungarian paprika are similar in its sweetness, yet different in appearance. Domesticated paprika possesses a fresh quality and is pointed at the tip - similar in appearance to the Hungarian varieties. The Spanish varieties, on the other hand, are smaller and rounder. Paprika can range from mild to hot and differs in flavor depending on different grades and from country to country.
Paprika, also, has many different grades: Spanish has three grades (sweet, semi-sweet, and hot); Hungarian has seven grades (special quality delicate, exquisite delicate, pungent exquisite delicate, rose, noble sweet, half-sweet, and hot). Contrary to what many may believe, light red and light brown varieties are hotter than the bright red varieties.
In 1937 Hungarian scientist, Albert Szent-Gyorgyi, discovered vitamin C substance in paprika. In fact, pound for pound, paprika has seven times vitamin C content than oranges and other citrus fruits.
Paprika adds a warm and natural color to rice, stews, and soups - e.g., goulash.
Origin: The Americas
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Last Updated: Wednesday, 22 May 2013 07:47