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Our paprika is made from red bell peppers grown here in the USA! It is an annual herbaceous plant. with white flowers. It can reach up to 5ft (150 cm) but its height is usually closer to 3ft (95 cm.) The peppers are initially green, turning red when ripe.

Christopher Columbus is credited with bringing the chile to Europe. Aristocrats originally cultivated capsicum as ornamental plants until eventually their culinary value was recognized.

By the 1560's, these peppers had reached the Balkans where they were called peperke or paparka. The peppers soon migrated to Hungary, now renowned for its paprika. The Szeged and Kalocsa regions of Hungary are the most well-known producers of sweet paprika. The Paprika Museum makes its home in Kalocsa, and the city celebrates its famous spice with the Paprika Festival each year in October.

Paprika is used as a coloring agent in foods and cosmetics. Its inclusion in foods fed to zoo flamingos help them keep their pink plumage bright and beautiful.



Cooking with paprika
The main thing to remember is that paprika only releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor--in Hungary, this is called "a feast for the eyes" and is used as a garnish, not as a flavoring. Similarly, if you want to color the contents of a dish, stir the red powder into a little hot oil before adding.

If using ground paprika in a roux (a mixture of flour and fat), or adding it to onions, first remove the saucepan from the heat--and do not return to the heat until liquid has been added to the roux or the fat combined with any other ingredients that have a high water content, such as meat, potatoes, etc. This is essential, since paprika has a high sugar content and therefore burns easily. If the paprika burns, it will turn brown and develop a bitter flavor.

Usually, sweet or slightly hot paprika are used, unless the cook knows for certain that the guests enjoy (and suffer no ill effects from) spicy dishes. Alternatively, fresh green or dried hot red pepper pods can be served with the meal. The ground powder can be used freely as a seasoning; most recipes call for teaspoons or tablespoons, rather than pinches. In powdered form, paprika also adds consistency as well as flavor.

Kept in a cool, dark place, paprika retains its flavor for six to eight months. After that, it begins to lose its color and aroma, but can still be used.