PaprikaWHAT IS PAPRIKA USED FOR?
No spice rack should be without a jar of paprika! Use this versatile spice to add sweet pepper flavor and vivid red color to pretty much any dish ̶ try it on deviled eggs, pasta salads, goulash and more. Paprika';s bright red color makes it a pleasing garnish. Sprinkle on eggs, potatoes, fish and chicken.
Think of paprika as the gentler, sweeter cousin of hot chili peppers. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show. Picture that iconic dusting of bold red color atop deviled eggs. That’s paprika! It lends mild, sweet flavor without overpowering the other condiments in your eggs.
Try it in any chicken, pork or beef stew. Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness. You’ll find it in everything from barbecue sauce, prepared rubs and marinades to Italian sausage, potato casseroles, cream sauces and egg dishes. We even love it sprinkled on mac and cheese!
McCormick sources whole paprika pepper pods from farmers in warm, dry climates. The paprika grown and bottled by McCormick is nothing but the purest. Paprika is a New World spice, meaning it didn’t take hold in Europe until the 1600s, where it was introduced to Europeans by Bulgarians and Turks. Eastern Europeans—Hungarians in particular—love sweet paprika in recipes like goulash and chicken paprikash, where the color alone makes the dish look especially appealing.
Mild paprika is the sweeter, gentler cousin of the hot chili pepper family. With fruity, slightly sweet notes and vivid red color, it brightens almost any dish. Use it in rubs and marinades, as a garnish for egg and fish dishes, or as a showstopper in chicken paprikash. Fresh, paprika should be a brilliant, toasty red with an aroma of ripe, red bell peppers.
WHAT IS SWEET PAPRIKA?
This sweet version carries only a hint of heat, though you can also try it in hot and smoked varieties. Regardless of which type is your favorite, you’ll find that no kitchen should be without it!
WHAT IS PAPRIKA GOOD FOR?
Use paprika as a base for your own spice rubs. The next time you serve up pork chops, try rubbing them with a combination of paprika, thyme leaves, black pepper and salt before pan frying. Delicious!
Paprika is a team player, always ready to lend toasty flavor and rich, red color. We suggest marinating chicken breasts in a swirl of olive oil and lemon juice with paprika, rosemary, salt and pepper before baking. It’s a winning combination.
Ever had Hungarian goulash? It’s a creamy, warming winter stew. Paprika, together with sour cream, browned onions and beef, is a key player in the mix. It brings color, sweetness and depth to the dish.
WHAT TO USE INSTEAD OF PAPRIKA?
Most of the spices that would lend lively red color—chili powder, chipotle chili pepper or cayenne red pepper—are much hotter than paprika and will greatly alter the character of the dish. If you’d like the extra heat, use a light hand and go for it! If you’d simply like to add a bit of color, smoked paprika makes a mild yet flavorful substitute, with a sweet and smoky edge.
FLAVORS THAT GO WITH PAPRIKA
Add even more flavor to your meals with these herbs and spices. They go great with paprika.
- Rosemary: Aromatic rosemary adds distinctive Mediterranean flavor to grilled lamb, roast chicken, tomato sauce, roasted vegetables and potatoes.
- Black Pepper: Native to the Malabar Coast of India, McCormick Black Pepper comes from the mature berries of the evergreen vine Piper nigrum. From plantation to package, we monitor the process every step of the way to ensure that every bottle delivers consistent sharp aroma and earthy flavor. In ancient times, peppercorns were rare and valuable. They were used as currency to pay dowries and even rent. Although no longer used as money, pure black pepper is still one of the world’s most valued and beloved spices in all types of food.
- Cumin: Cumin is one of the top 10 selling spices in the U.S. The spice dates back to Egypt 4,000 years ago, and McCormick Cumin is hand-harvested, sun-dried and carefully screened so you know you';re getting nothing but the purest flavor. Add this spice for a warm flavor and earthy color to everyday soups, stews, meats and vegetables.
- Oregano: McCormick Oregano is the highest quality oregano because it';s cultivated in the rich soil and intense sunlight of the Mediterranean and gently dried for a greener look and more flavorful taste. The Mexican variety grows wild in the mountainous interior of its native Mexico and is related to lemon verbena. It brings citrus and anise flavors, and is much more pungent than Mediterranean oregano.
- Cinnamon: McCormick Cinnamon begins as bark peeled from the base of cinnamon trees grown in Indonesia. We are the only company to have facilities there. This means we are able to clean, dry and sort right there and not wait to be imported to US. The trees must be at least 15 years old, which is when the flavor is fully developed. The trees themselves are naturally sustainable: If cut down, they will regrow. The bark is then cleaned, dried and shipped to our McCormick plant near Baltimore, Maryland. There, it’s cleaned again, gently dried, ground and bottled with nothing but pure cinnamon.
WikipediaIn some languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g. bell peppers)
- All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries
- The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century.
- The seasoning is used to add color and flavor to many types of dishes in diverse cuisines.
- The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Serbo-Croatian origin of the English term.
- In Spanish, paprika has been known as pimentón since the 16th century, when it became a typical ingredient in the cuisine of western Extremadura.
- Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century.
WikipediaPaprika can range from mild to hot
The flavor also varies from country to country – but almost all plants grown produce the sweet variety.
- Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces
- The red, orange or yellow color of paprika is due to its content of carotenoids.