MOQ | 3 TONS |
Port | QINGDAO, CHINA |
Packaging | 25KG/BAG |
Lead Time | 1-2 WEEKS |
Paprika is a universal seasoning and a ubiquitous item in the spice cabinet. It is made of a combination of dried peppers from the Capsicum annum family, which include both sweet and hot peppers. This striking, crimson-red colored powder is very versatile; it is used to season dishes, garnish foods, and add color to a recipe. It can even be used to dye eggs and fabric. Most paprika comes from Hungary and Spain and is either sweet, hot, or smokey. The type of pepper used, where it comes from, and how it is prepared determines the flavor.
The variety and flavor of paprika can vary greatly depending on the country in which it was made. The most well-known paprika producing countries are Spain and Hungary, but paprika—mainly the most basic version—can also be made of peppers from California and South America, as well as other regions.
This is the version you will find in the average supermarket spice aisle. It is very mild in flavor, with a sweet taste and subtle touch of heat. This generic paprika is best used to sprinkle on a finished dish, such as deviled eggs, and add color to grilled meat like in a rib spice rub.
When it comes to Hungarian paprika, most people are familiar with a sweet or mild-tasting spice. However, Hungarian paprika has eight different grades:
In Spain, paprika is actually known as pimentón. Spanish paprikas are sold in several varieties, like dulce (sweet), picante (spicy), agridulce (sweet and spicy combined to create a medium heat), and the famously smoked pimentón. Drying the peppers over open fires is what imparts that smokey flavor.
Product Specification
Product Name | Paprika powder | Color | 200, 120, 100, 80, 60, 40 ASTA |
Pungency | <500 SHU | Total Ash and AIA | 10%, 1% |
Moisture | <10% | Pesticide residue | FDA complied |
Anti - cake | by request | salmonella | <10 ppb |
Certificates | BRC(A),ISO, Kosher, Halal. | E-Coli | Not detected |
Price | up to ASTA value | Metal Detect | YES |