Origin & History
Origin:
Méditerranée, Hongrie, Espagne
Originally from Central America, paprika was adopted and popularized in Hungary and Spain in the 16th century, where it became a culinary staple. The Hungarians developed several distinct varieties.
Taste Profile
Intensity
⭐⭐⭐☆☆
Heat
🌶️🌶️🌶️🌶️🌶️
Bitterness
⭐☆☆☆☆
Sweetness
⭐⭐☆☆☆
Dominant notes:
sweetsmokyslightly bitter
How to use this spice
How to use it:
- Ideal at the beginning of gentle cooking to release its aromas
- Excellent for coloring dishes (rice, sauces, meats)
- Can also be added at the end of cooking for color
- Can be used raw as a garnish
Pairs well with:
meatsfishvegetablessauces
Common mistakes to avoid
Common mistakes:
- Never burn it: Paprika becomes very bitter when burned
- Heat too high: Always cook on low/medium heat
- Poor storage: Quickly loses color and taste in light
🍽️What foods to use this spice with?
🥩Meats
viandes
🐟Fish & Seafood
poissons
🥕Vegetables
légumes
Benefits
Benefits:
- Rich in vitamin A and antioxidants
- Contains capsaicin (spicy version) that stimulates metabolism
- Natural anti-inflammatory
- ✓Rich in vitamin A and oléocanthal, which has anti-inflammatory properties.
- ✓Enhances flavors without exceeding the level of spiciness.
- ✓Adds a vibrant red color to dishes.
For informational purposes only. Does not constitute medical advice.
Storage
Storage:
- Airtight container away from light
- Duration: 6 to 12 months ground, up to 3 years whole
- Never expose to moisture
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Possible substitutions
If you don't have Paprika, you can use:
Red peppercornpiment-de-cayenne
Recipes with Paprika
Discover our recipes that use this spice:
Frequently Asked Questions
3 questions about this recipe
Le paprika doux est simplement séché, tandis que le paprika fumé (pimentón) est séché au feu de bois, ce qui lui donne un goût fumé distinctif. Le fumé est typique de la cuisine espagnole.