Paprika is made by drying and grinding either sweet or hot red peppers. It is a very common ingredient in all European cuisines, and the Spanish and Hungarian varieties of paprika are the most famous and consumed worldwide. Hungarian paprika is more sweet smelling, and it’s less hot than its Spanish counterpart, but still with a great piquant flavor. Smoked Hungarian paprika is a key ingredient in several iconic dishes of Central and Eastern Europe, including the national dish of Hungary, goulash. Try as an ingredient for dry rubs or marinades, especially on baked chicken and potatoes, fried pork chops, or fried tofu. Also often used as a garnish, sprinkled on top of dishes such as deviled eggs, soups, and potato salad to impart color and subtle smoky flavor. The flavor is great when sprinkled raw, but it is definitely enhanced when the paprika is gently heated in oil. Naturally vegan and gluten-free.
Available in 1 and 3 ounces.