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Paprika is a colorful spice made from ground bell or chili peppers. In addition to adding vibrant color to deviled eggs, salads, potatoes and other foods, paprika bears the full flavor of its “parent” pepper. While the spice is used all over the world, it is essential to Hungarian and Spanish cuisines. The flavor profile of paprika – which can range from hot to smoky or sweet -- depends on the species and variety of pepper from which it is obtained as well as the region in which it is grown and how it is processed. Hungarian paprika, for instance, has a sweet flavor compared to Spanish paprika, which has a smoky, woody flavor because it is dried under smoldering oak.


Paprika Powder (Spain), 1/4 lb

  • Spanish paprika, or pimentón, is milder and sweeter than Hungarian varieties, sometimes owing its distinctive flavor to being dried via the smoke of oak timber.

    In addition to use as a spice to season stews, soups, rice, eggs, sausage and other meats, Spanish paprika is sometimes mixed with a small amount of olive oil and served as a condiment.

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