Healthy Food Database
Paprika - Hot, Sweet, Mild, Smoked
Paprika is a member of the same family that includes capsicum and chilli. It is most appreciated for its vibrant colour and agreeable, full-bodied flavour. Sweet paprika is very red with no background bitterness. Mild has an earthy depth with a slightly bitter edge. Hot paprika is like a very mild chilli powder. Smoked paprika is made in Spain by smoking over wood before grinding, giving it a delicious smoky flavour.
Category: Spice
In Season:
all year
To Buy:
Sweet paprika is widely available, and because there are many grades, basically you get what you pay for. Best quality sweet paprika and other types are available from specialty food stores.
To Store:
Store in airtight containers away from heat, light and humidity. Light will make the powders fade to an unappetising, dull brownish-red. Paprika should be used within 18 months for best flavour.
Tips & Tricks:
Sweet paprika can be mixed with a small amount of mild and hot for a really tasty Hungarian goulash. Paprika can be added to any casserole or stew for added colour and flavour. It is also a popular garnish over egg or cheese dishes.
Cooking Tips:
Nutrition per 100 Grams:
Amines:
No information available
Salicylates:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.