paprika

Spanish

powder

5.0

Based on 6 reviews

portion

0.28 oz

50¢

shaker jar

2 oz

refill

2 oz

large refill

coming soon

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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.

RECIPES

Turkey Tortelloni

with pumpkin, goat cheese and honey

a dinner recipe using:

cacao powder, black cacao, paprika, parsley, white peppercorn, allspice berries, marjoram leaves, oregano, garlic, french grey salt

by Janette Ceracchi

Butter Chicken

a dinner recipe using:

paprika, chili powder, coriander seed, turmeric root, cinnamon sticks, cardamom, cloves, indian bay leaves

by Jayalakshmi Rangarajan

Deviled Potatoes

a snack / dip / spread recipe using:

paprika

by Lisa Christy

Spiced Turmeric Coconut Soup

a soup recipe using:

turmeric root, paprika, fleur de sel

by Christine Loertscher

ARTICLES

featuring PAPRIKAs

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

chili powder

mild

blend

The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.

0.35 oz - PORTION$0.50

2 oz - JAR$6

2 oz - REFILL$5

8 oz - REFILL$14

0.35 oz - PORTION $0.50

ADD TO CART

5.0

garlic

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.

0.35 oz - PORTION$0.50

2.5 oz - JAR$7

2.5 oz - REFILL$6

8 oz - REFILL$15

0.35 oz - PORTION $0.50

ADD TO CART

4.9

ginger root

ground

Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy, notes. Used in baked goods and ginger-flavored favs.

0.24 oz - PORTION$0.50

6 oz - REFILL$13

0.24 oz - PORTION $0.50

ADD TO CART

4.9

oregano

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.

0.53 oz - JAR$4

0.53 oz - REFILL$3

2 oz - REFILL$9

0.53 oz - JAR $4

ADD TO CART

4.8

paprika (smoked)

Spanish (de la Vera)

powder

Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.

0.28 oz - PORTION$0.50

2 oz - JAR$7

2 oz - REFILL$6

8 oz - REFILL$15

0.28 oz - PORTION $0.50

ADD TO CART

REVIEWS (6)