Paprika powder

Paprika powder is a mild to gently hot spice made from dried and ground peppers (red pepper fruits). It gives dishes a warm colour, a soft sweetness and, depending on the variety, either a smoky or fresher pepper flavour. Paprika powder is highly versatile: from soups and sauces to rubs, stews and vegetable dishes.

Latin name: Capsicum annuum
Origin: Central and South America, later spread and refined in Europe
Plant family: Solanaceae (nightshade family)
Height: around 40–80 cm (depending on variety and cultivation)
Flowering period: summer
Lifespan: annual (in a temperate climate)

Description

Paprika powder is made from ripe red peppers or mild pepper varieties that are dried after harvest and finely ground. The flavour and colour depend greatly on the variety used and the way it is processed. Sweet paprika powder is rounded and mild, with a soft vegetal sweetness. Smoked paprika (pimentón) gets its character from drying over smoke and is deeper, smokier and sometimes slightly bitter. Hot varieties include, in part, spicier peppers and bring more heat.

In the kitchen

Paprika powder works both as a flavouring and as a colouring spice. It fits well in stews, goulash-style dishes, tomato sauces, soups, marinades and rubs for meat, fish or vegetables. In vegetarian cooking, it brings warmth to beans, lentils, chickpeas and roasted vegetable dishes. Smoked paprika is especially useful for adding a “barbecue-like” depth to ingredients such as aubergine, mushrooms, potato wedges and oven-roasted vegetables.

Take care when heating it: paprika powder can quickly turn bitter in oil that is too hot. It is therefore best to cook it briefly over a moderate heat, or stir it into the dish once the onion and garlic have softened, and then add liquid. Paprika powder combines beautifully with garlic, cumin, oregano, bay leaf, black pepper, chilli flakes and lemon. In creamy sauces and yoghurt marinades, it creates a lovely balance between freshness and warmth.

Storage & quality

Store paprika powder in an airtight container in a dark, dry place. Over time, it mainly loses colour and aroma, so it is better to buy smaller quantities and top up regularly. Good paprika powder smells fresh and warm and has a lively red colour; if the powder turns dull brownish and gives off little aroma, it is time to replace it.