Orange-red paprika adds a gorgeous color to what is often an otherwise sea of muted green spices. Perhaps known to some as simply a topping for classic deviled eggs, this peppery spice can do quite a bit more, provided you know how to properly harness its flavor.

Paprika is essentially air-dried sweet peppers ground into a fine powder. While some types of paprika are no more complex in flavor than one of the red bell peppers sitting in your crisper, some bring a warm, smoky-sweet profile to a dish; others are sharp and pungent. Paprika can at times be spicy when blended with a bit of cayenne pepper during production. Though paprika is often simply sprinkled onto finished dishes, its flavor truly releases when heated with oil. So it's best to lug out a pan and do a bit of work as opposed to simply uncapping the jar.
Often used as seasoning (for hummus, waffle fries and those aforementioned deviled eggs), paprika is also a common ingredient in spice blends and rubs, marinades, sauces, and stews, as well as classic dishes like paella and chicken paprikash. As certain varieties of paprika have a relatively mild taste and bright color, the spice can also be used as a natural yellow, orange or red dye for certain dishes (try it in mac and cheese). Paprika's flavor can vary widely depending on where it’s from, so always have a few small jars of several different types on hand.

Origin : India

Shelf life: Up to 1 yr from Purchase date