1. Home
  2. Raw Spices
  3. Collection of chile peppers

Paprika F2 ( Spain)

Paprika F2  ( Spain)
Ingredients: Paprika powder from organic farming
Soft and fruty, accompanies vegetables and cheeses.
€7.20 40 g

Recommendations

Scoville Heat Unit: 2. A sprinkling of paprika rounds out the flavors of vegetable soups, seafood dishes and fresh cheeses. Paprika is also a wonderful spice to add at the start of cooking for slow-simmered stews like goulash and ratatouille. It is delicious added to sauteed vegetables as well.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin Spain
  • Storage / Use In a cool, dark, dry place.
  • Scoville scale 2,00/10

Olivier Rœllinger's words

When I was young, I had the good fortune to travel to Hungary and taste true Hungarian goulash, which is richly seasoned with coral-hued paprika.
I have always been fascinated by this fiery spice’s arrival in Europe. Ultimately the szegedi chile pepper used to make paprika was the variety that adapted best to the climate of this endearing country.

There are five different types of paprika, all with different heat levels and flavor profiles. Sweet paprika is the most common throughout Europe.

Story

Paprika, or pimentón in Spanish, gets its characteristic flavor from chile peppers that are harvested at the end of summer and dried in the sun. This paprika is made by grinding chile peppers (Capsicum annuum family) from the Murcia region in Spain.

We source this paprika from a family company that was founded in the 19th century and began producing certified organic paprika 15 years ago.

In Hungary and throughout Eastern Europe, paprika is the spice used for both celebrations and everyday stews like goulash, paprikash and pörkölt. Hungary’s ties to paprika run very deep; paprika was first brought to Hungary by the Turks in the 16th century.

This mild paprika adds a gorgeous color and a hint of heat when used in cream sauces and cured meats (chorizo, merguez). It’s wonderful on poached eggs and in fish terrines and bisque sauces. Paprika also pairs well with olive oil.

This extra-mild paprika goes well with cumin and ginger. To give it a little heat, pair it with a hotter chile pepper powder.