Paprika Hot

Capsicum annum


Paprika is the name given to the sweet and only slightly hot members of the capsicum family. While chillies are used mostly for their flavour and heat, Paprika is most appreciated for its vibrant colour and agreeable, full-bodied flavour. 

Hot Paprika is like a very mild chilli powder and is a good substitute for chilli for those who do not like their food too hot. 

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices, e.g., cauliflower, chicken, crab, fish, goulash, lamb, potatoes, rice, shellfish, stroganoff and veal. 


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  • Oven Roasted Jalapeno Poppers
  • Poached Shrimp with Romesco Sauce
  • Wild Shrimp & Charred Scallion

    Health Benefits:

    Paprika is an excellent source of vitamin C, immune enhancing carotenoids, and a chock full of antioxidants, including Vitamin E, which supports a youthful, bright and oxygenated complexion, and provides protection against free-radical formation. Paprika deteriorates quickly, so purchase small quantities and store in a cool, dark place for no more than 6 months.
    Botanical Name Capsicum annum
    Common Names Sweet Paprika, Mild Paprika, Smoked Paprika, Nyora Paprika
    Flavor Full bodied, hot, somewhat bitter
    Contains Fruit from a sweet pepper plant Capiscum annum
    Application In Hungarian dishes including goulash, in soups, in potato or egg salad