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Did You Know?
Although related to the hot chilli pepper the cultivation of this plant in the Northern hemisphere has eliminated the capsaicin content which provides the heat in chilli peppers. Paprika was introduced to Hungary by the conquering Turks in 1699. Paprika is a rich source of Vitamin C.

Paprika should have a bright red colour and a mild, sweet, earthy aroma. Pungency can vary according to the type.

Stir into pork and chicken dishes to add depth, flavour and colour. Use with saffron in paella for an authentic Spanish dish. Paprika makes a colourful garnish sprinkled over egg mayonnaise, white sauces and creamy soups. Sprinkle over baby potatoes, peppers and onions with a little olive oil before roasting. Stir into a little lemon juice and olive oil for a salad dressing.

Energy per 100g: 249 KCal
Protein per 100g: 15 g
Carbohydrates per 100g: 18 g
Fat per 100g: 13 g
Sugars per 100g: 10 g
Saturates per 100g: 2 g
Fibre per 100g: 37 g
Sodium per 100g: 0.03 g