What's Inside?

• Paprika is made from the dried, ground, ripened fruit pods of less pungent varieties of the Capsicum annum species.
• It is mildly flavored and prized for its brilliant red color.
• It is closely related to red pepper which also derives from the Capsicum annum species.
• The spice level of paprika is dependent on the flavorful carotenoids contained in the fresh peppers used for the powder.

Benefits?

• Paprika is a colorful spice derived from ground peppers. It offers a variety of beneficial compounds, including vitamin A, capsaicin, and carotenoid antioxidants.
• Paprika is rich in antioxidants, one of which is Vitamin C. Antioxidants help absorb free radicals which are responsible for collagen breakdown in the skin.

Uses?

•  Paprika goes well with just about any savory food, including eggs, meat, poultry, stew, wild game, fish, shellfish, soup, boiled and steamed vegetables, rice, and creamy sauces.
• Often used as a seasoning, paprika is also a common ingredient in spice blends and rubs, marinades, sauces, and stews, as well as classic dishes like paella and chicken paprikash.