Paprika is a ground spice made from dried red fruits of a capsicum (also known as sweet pepper or bell pepper). It originates from Central America, where it has been cultivated for centuries. Paprika can range from mild to hot, so I don’t recommend substituting hot paprika or smoked paprika if the recipe calls for sweet paprika!
Cooking with Paprika
Sweet Paprika is usually just labelled as paprika and adds colour to any dish. It can be used as a garnish or used as a flavouring for meat rubs. It has a sweet pepper flavour, without any heat. If a recipe doesn't specify the type of paprika, I recommend using this kind.
Smoked paprika gives the red powder a rich, delicious subtle smoky flavour without adding any heat. It is an excellent addition to a summer BBQ, hot sauces, and salsas to add an earthy touch.
Hot paprika adds a peppery, spicy kick to any dish and can be used in place of fiery spices like cayenne pepper.
Paprika - Organic
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.