PAPRIKA (smoked / spicy ground / sweet ground / red)

Paprika has a delicate aroma and complements spicy dishes, especially fried ones. Stews also benefit greatly from its use - for example, traditional Hungarian goulash. It goes well with boiled potatoes. With prolonged and strong heating, the paprika begins to taste bitter, so long frying in boiling oil should be avoided. Smoked paprika has an intensely spicy sweetish taste and aroma of a fire, suitable for meat and fish dishes, soups and sauces.