American Paprika Powder

$11.99 $0.00

  • Quality Color value: 60 – 220 ASTA
  • Moisture: 10%-12%
  • Hot unit: 450shu
  • Size: 6 mesh, 14 mesh, 20 mesh, 40 mesh, 60-70 mesh
  • Packaging: 25 kgs/kraft paper bag, 50lbs/kraft paper bag, 20kg/carton box



Popular powders : Paprika and Chili Powder

Both paprika and chili powder are spice rack staples. You’d be hard pressed to find a well-stocked kitchen that doesn’t include these two powders. But how are they similar and how are they different? Can you substitute one for another in a pinch? Does paprika ever carry an equivalent heat, or is it always milder? 

The Culinary Uses of Paprika


**A bit of history first: Apparently, Christopher Columbus is credited for introducing ‘Capsicum annuum’ plants to Europe. At first, wealthy people grew this plant for ornamental purposes, and gradually they became convinced of the culinary value of the pepper plants.

**By the 1500s, the pepper plants had made their way into the hearts of the Hungarians, and they became well-known producers of sweet paprika. We will get more to the Hungarians and their paprika-loving ways in a minute.

**It was not until the 1900s that paprika began to be really used in American kitchens. It seems like Americans are still trying to figure out how to use the stuff too. Currently, the major producers of paprika include: Spain, South America, the regions around the Mediterranean, India, and, of course, Hungary.

How do Different Parts of the World Use Paprika?*

**Since the United States was introduced to the culinary uses of paprika later than most other world regions, the U.S. uses paprika in very basic ways. It can be found in bbq sauces (like this one), ketchup, seasoning rubs for meat (like this one), and as a garnish for deviled eggs (like this one) and potato salad.

**In Mexico, their cuisine uses plenty of paprika. They prefer a smoky paprika, and they usually roast their paprika peppers before using it in their foods. It is not only used a seasoning rub for meat, but also in their salsas, sauces, as a filling option for dishes like ‘chile relleno’, and they often fry it in oil and make a brown paste to use for cooking food.

**In South America, paprika is used in salsas, meat casserole dishes, and in fillings for empanadas (like this one). In Argentina, paprika is used to make ‘sofrito’, a special seasoning mix. It is also used there to make a traditional Argentinian dish called ‘tortilla campesina which is a potato cake. In Bolivia, paprika is used in pastry turnover fillings. It is also in their recipe called ‘pique’, which is a mixture of meat, fries, tomatoes, and onion. In Chile, paprika is used to flavor cooking oil and they also add it to many of their soups. Finally, in Peru, paprika is a main ingredient in their dishes ‘carapulcra’ and ‘anticuchos’.

**In Thailand, paprika can be found in many curry pastes and condiments and is also used to season popular Thai dishes, including ‘Pad Thai‘.

**In Africa, especially northern Africa, paprika is often used in meat dishes(like meatballs) and vegetable dishes (like spiced carrots). Ethiopians use paprika in a spice paste called ‘berbere. In Tunisia, paprika is used in couscous dishes as on marinated chicken served during the holy month of Ramadan.

**In Europe, European cooks use paprika in many different ways, depending on the region. In England, they use paprika in their egg dishes. In Germany, it is used in stews, soups, potatoes, sausages, and to season vegetables. In Italy, paprika is used in sauces to go with seafood as well as in many of their risottos, cheeses, and even as a sauce for chocolate soufflé. In France, paprika is used in stews like ‘Chicken basquaise’.

**In Spain, paprika is known as pimento, and it is dried through smoking it to give it a distinctive Spanish flavor. It is a main ingredient in their Spanish sausages (like chorizo) as well as in their seafood dishes, including ‘pulpo a la gallega’. They put it in their rice dishes (like paella), soups, stews, pork dishes, and sauces.

**Finally, we get to Hungary. No one else in the world is as passionate about paprika like the Hungarians. Paprika is the national spice of Hungary. It is often fried in fat before using it in their cooking. It is used in Hungarian dishes including cheeses, eggs, fish, pastas, sweet pastries, and meat seasonings. Last but not least, Hungary’s national dish, ‘goulash’ is made with paprika. Large amounts of paprika is used in the goulash (like this one)to give the thick and spicy soup a brilliant red color as well as its’ smoky flavor. The paprika is also the thickener in this meal, as it is first fried in pig’s lard before being added to the meal.


How to Cook with Paprika:

**After reading about the several different ways that different world regions use Paprika, it is clear that paprika goes well with just about any type of savory food, including: eggs, red meat, poultry, fish, shellfish, stew/soups, vegetables, rices, and creamy sauces. My personal favorite way to use paprika is in cheese-based and/or cream-based soups (like this one).

**Do not forget that paprika, since it can come from a variety of peppers, can vary in taste. You will find, for example, that most Hungarian paprika is mild, smoky, and sweet. Meanwhile, most Spanish paprika is spicier and smoky. In America, it is often specified if the paprika is “smoky”; if it does not say “smoky paprika”, chances are you have a very, very mild and more earthy-tasting paprika in your jar.

**It is important to note that heat often diminishes the color and flavor of paprika, so it is usually best to add paprika toward the end of the cooking process.

 Where to Find Paprika

Bell and Chili pepper production (metric tons)[15]
Country 2004 2005 2006 2007
 China 12,031,031 12,530,180 13,031,000 14,033,000
 Mexico 1,431,258 1,617,264 1,681,277 1,690,000
 Indonesia 1,100,514 1,058,023 1,100,000 1,100,000
 Turkey 1,700,000 1,829,000 1,842,175 1,090,921
 Spain 1,077,025 1,063,501 1,074,100 1,065,000
 United States 978,890 959,070 998,210 855,870



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