Overall, paprika oleoresin is a versatile ingredient that offers the characteristic color and flavor of paprika in a concentrated form, making it a valuable component in various food and non-food applications.


HOW TO STORE PAPRIKA
Paprika’s colour and flavour reduce the longer it’s cooked. So add it at the end of your cooking to make sure you make the most of its wonderful shade and taste. Compared to other spices, you can use paprika quite liberally without overpowering other ingredients, so don’t be afraid to be generous. Paprika burns quite easily due to its high sugar content, so it’s best cooked with a little oil over a low heat and don’t forget to keep stirring.
I highly advise that you gradually add the powdered or crushed red pepper flakes to your recipe. Start with one-third of a teaspoon for every teaspoon of paprika. Give it a taste to check the heat and spiciness, and add more when needed.

I choose to use Gochuganu (Korean red pepper flakes) for a hint of sweet and smokey flavor that doesn’t upset the balance of flavor.
What is capsaicin exactly?
This is the first part of our blog series about capsaicin. Stay tuned to learn about how capsaicin works, why we love it so much, and how to help with a bad chilli burn.

It’s thought that paprika was introduced to Hungary sometime before 1550 and was first adopted by shepherds and fishermen, who found paprika to be a welcome, and spicy, addition to their more humble foods. The plants, with their pretty white flowers and vibrant red pods, were at first used decoratively in more aristocratic circles but by 1569 were being written about in reference to edible agriculture.