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Our paprika is made from red bell peppers grown here in the USA. Also known as- capsicum annuum, Hungarian Pepper, European Pepper, Mild Pepper, and Sweet Pepper. Paprika is a spice that is often overlooked by cooks. The only time we think of paprika is when we make potato salad or chicken, using the spice for color to make drab dishes look alive. But paprika is an interesting spice that can be used for much more than a coloring agent.

Paprika is a red powder that is made from grinding the dried pods of mild varieties of the pepper plant known as (Capsicum annuum L.) The pepper plants used to make this spice range from the sweet Bell pepper to the milder chili peppers. The Paprika peppers originally grown were hot. Over time, they have evolved to the milder varieties. In Hungary there are six classes or types of paprika ranging from delicate to hot. The peppers also range in size and shape depending on where they are grown . Some are grown in Spain, Hungary, California and other parts of the U.S. The most commonly produced paprika is made from the sweet red pepper also called the tomato pepper.

Most commonly known as a culinary herb. Paprika is a native of South America that was naturalized to Hungary and Spain. Hungarian paprika is the spicier of the two, and is what most people think of when they think paprika. Paprika is often used as a garnish in egg and potato dishes, and to add color. Its spiciness varies depending on the proportion of seed, rind and fruit in the ground powder.

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Typical Preparations
Dried and ground and typically applied to food, soups and other food products. Seldom found in extract form.



Summary
Paprika's primary use is as a culinary spice that adds color and spice to food. It ranges in hotness from very mild and sweet to decidedly spicy in seven grades. Hungarian paprika is known for its spiciness, and is one of the most distinctive features of Hungarian cooking.

Precautions
There are no precautions associated with the use or consumption of paprika.

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