This deep red spice is not only a beautiful shade – it’s also packed with flavour. Sweet peppers are slowly dried and ground to form the rich red powder we know as paprika, which results in a sweet yet peppery essence with slightly earthy notes. While the peppers used originate in Mexico, paprika powder is most famously associated with Hungarian cuisine following its introduction to the country in the 16th century. Paprika is the defining element of dishes such as goulash and paprikash, but this spice goes much beyond that. Try it in Spanish classics like paella, as a simple but effective meat rub, or even sprinkled over eggs.
Use generously to taste.
Paprika’s perfect with dishes such as goulash, couscous and chilli con carne.
Why not try...
stirring into pork and chicken dishes to add depth of flavour and colour. Use with saffron to make Spanish paella. Mix with oil and a little garlic powder or dried chillies for a spicy coating for potato wedges. Sprinkling on light, delicate foods like egg mayonnaise or white sauce to add colour and flavour. Add to chopped tomatoes, onions and sausages for a flavourful sausage stew. Stir into a little lemon juice and olive oil for a salad dressing. Sprinkling over baby potatoes, peppers and onions with a little olive oil before roasting.
Store in a cool, dry place out of direct sunlight.