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Paprika is the sweet or strong powder of a particular pepper. The paprika plant is then dried and ground and becomes the known spice.
Many know the taste of paprika from having tasted the famous Hungarian goulash, a meat dish in which paprika is the main ingredient and a paprika similar to the Hungarian one is obtained in Spain (pimenton), Israel and Brazil.
Paprika is used to color foods and meats red, especially sausages.
The coloring power of paprika determines its value and price. The more oleoresin it contains (vegetable oil in which the color is dissolved), the more valuable it is.
The more or less red color is specified according to a numerical scale coded by the Auction (American Spice Trade Association).
Being greasy, paprika can form lumps if stored and used in cold environments. Lumps dissolve easily by sieving or beating.