Not only is paprika delicious, but it’s also nutritious. Along with moderate amounts of vitamin A, E, and B6, one tablespoon of paprika contains (among other things):

Air Drying 

The process of making paprika begins with the selection of ripe, red peppers. These peppers are harvested and then dried to remove the moisture content. Once dried, the peppers are ground into a fine powder, resulting in the characteristic bright red spice known as paprika.

Natural paprika suppliers understand the importance of quality and consistency in their products. They work closely with farmers to ensure that the peppers are grown and harvested at the peak of ripeness, resulting in a paprika that is full of flavor and aroma. The peppers are carefully dried and ground to preserve their natural color and taste, creating a product that is fresh and flavorful.

Paprika oleoresin is a natural extract derived from the spice paprika, which is made from ground, dried Capsicum annuum peppers. The oleoresin is obtained through a solvent extraction process that captures the essential oils, pigments, and flavors of paprika. It is a concentrated form of the spice, often used as a coloring and flavoring agent in the food industry.

For big proportions and mild needs: Spicy ketchup

Q: Are there different types of paprika? A: Yes, paprika comes in various types, including sweet, smoked, and hot, each with its own flavor and heat profile.

The taste and flavor profile of red paprika is very different from that of red chili powder. Red chili powder has an earthy and pungent taste. It is rarely used alone, but added to other spices and condiments in any dish. Depending on the kind of red chili powder used, it brings some degree of heat to the food.