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paprika

Spanish
powder
5.0
Based on 3 reviews
try me sample
0.28 oz
75¢
shaker jar
2 oz
$7
refill
2 oz
$6
large refill
8 oz
$15
PACKAGING GUIDE
VARIANTS
powder - sweet
powder - Spanish (de la Vera)
powder - Spanish
Spanish paprika is a type of chile pepper that has been dried and ground into a fine powder. This version has only a very mild amount of heat, with a slightly sweet and slightly smoky flavor. It is a deep red color with flecks of yellow and has a smooth, fine granular texture. The aroma is sweet and slightly pungent, with hints of smokiness.

Spanish paprika is generally considered to have a mild, sweet, and slightly smoky flavor. This version of Spanish paprika is mild and does not have the heat of others. The flavor and heat can change slightly when heated or cooked for a longer period of time, becoming slightly more pronounced and sometimes taking on a slightly bitter taste.

Spanish paprika is commonly used in Spanish cuisine, as well as in other Mediterranean and Latin American dishes. It is a key ingredient in dishes such as paella, gazpacho, and chicken with paprika. It can also be used to add flavor to soups, stews, sauces, and marinades.

In cooking, Spanish paprika is typically used as a seasoning and is added to dishes towards the end of cooking or sprinkled on top just before serving. It can also be used to add color and flavor to sauces, dips, and spreads.
QUICK INFO
paprika , powder
INGREDIENTS
Capsicum annuum peppers blend
SUBSTITUTIONS
The flavor profile of Hungarian paprika and Spanish smoked paprika is very different. Substituting one for the other will change the taste of the dish. Hungarian is generally more intense and sweeter.
PLANT PART
fruit / berry
PROCESSING / FORM
powder
BOTANICAL NAME
Capsicum annuum
BOTANICAL NAME
Capsicum annuum
The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.
CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

 
related
RECIPES
a snack / dip / spread recipe using:
by Lisa Christy
a soup recipe using:
by Christine Loertscher
RECIPE SAMPLER
AVAILABLE
Egg Salad Cracker Bites
with Paprika and Chives
a snack / dip / spread recipe using:
by Vanya Hajnas
related
ARTICLES
the color of flavor
Depending on the variety of paprika - and if it's smoked - you'll encounter earthy, fruity, and often smoky notes in varying degrees. Here's a guide to navigating this colorful flavor enhancer.
other
RECOMMENDATIONS
4.9
mild
blend
The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
TRY ME - SAMPLE $0.75
5.0
powder
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
TRY ME - SAMPLE$0.75
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$15
TRY ME - SAMPLE $0.75
4.9
ground
Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy, notes. Used in baked goods and ginger-flavored favs.
TRY ME - SAMPLE$0.75
1.6 oz - JAR$6
1.6 oz - REFILL$5
6 oz - REFILL$13
TRY ME - SAMPLE $0.75
4.9
greek
flakes
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
TRY ME - SAMPLE$0.75
0.53 oz - JAR$4
0.53 oz - REFILL$3
2 oz - REFILL$9
TRY ME - SAMPLE $0.75
4.8
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
TRY ME - SAMPLE $0.75
related
REVIEWS (3)
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