The peppers originate from Central Mexico and were brought to Spain in the 16th century. researchers returning to the century. Its popularity and cultivation spread throughout Europe, especially in Hungary, where paprika has become a cornerstone of Hungarian cuisine. The Hungarian word ‘paprika’ itself is derived from the Latin word ‘piper’ or the Serbo-Croatian word ‘papar’, which means ‘pepper’ and reflects the peppery taste of paprika. Over the years, Hungary has developed different types of paprika, from sweet to spicy, which are still used in national dishes. Paprika has become a favourite spice in many cuisines around the world. Today, peppers are produced in various countries, with Hungary, Spain, Serbia and the USA being the major producers. Different varieties are grown in each region, adding a unique flavour and colour to local and international dishes, making paprika a globally recognised and versatile spice.
Paprika powder not only gives dishes their red colour and sweet-spicy flavour, but also several health benefits. It is rich in antioxidants such as beta-carotene, capsanthin and quercetin, which help fight free radicals, reducing the risk of chronic diseases. Paprika powder is also an excellent source of vitamins A and E, and the vitamin B6 it contains helps nerve function and energy metabolism.
Sweet paprika is very versatile in the kitchen; it is often used in different culinary traditions as a seasoning for a wide variety of traditional and modern dishes. Its mild sweetness and depth of flavour enrich marinades, sauces and seasoning mixtures, making it an important spice in both savoury and some sweet recipes.
It is an excellent seasoning for stews, sauces, soups and other dishes.
Fruity sweetness with a spicy taste.
No artificial flavourings.
