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Paprika is an aromatic, warming spice, which predominantly contributes its unique pungency and colour to anything containing it.
Paprika varies between standard Spanish, sweet and smoked. The differences are as their names suggest. Standard will give all the flavour of Paprika but without any smokiness or making the dish taste hot or sweet.
Spanish Paprika makes it an excellent colourant so ideal for adding to masala's such as Indian Tandor Masala without the use of artificial colourings.
In ayurvedic tradition, it pacifies kapha and vata and increases pitta. Paprika, like cayenne pepper, improves circulation and contains antioxidants. Blends well with coriander, fennel, and turmeric. During cooking, it is best to add paprika close to the end of cooking as it can turn brown if left in hot water or oil, and does not need long to infuse its aroma into a dish. This paprika is a high-quality Spanish paprika, with a very finely ground and an earthier colour than smoked paprika, which benefits the colour of lighter sauce bases such as cream-based sauces.