Paprika

paprika.jpg
paprika.jpg

Paprika

from 4.50

Paprika has a sweet, warm taste. A red capsicum pepper, which has been washed, dried, crushed, and heated to release the oil in the seeds, interacts with the pigment in the pods to produce the bright red color. For the fullest flavor, color, and aroma, dissolve the powder in warm/hot fat. Once dissolved, the fat should be cooled by adding meat or liquid to keep the paprika from scorching. Paprika can also be used as a substitute for flour in thickening a sauce. Try adding paprika to a roux as a thickening agent, coloring agent, and flavoring agent.

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