The Spaniards were the first to grow the tropical Capsicum annum in a temperate climate where, over the centuries, it evolved as the mild sweet pepper known in Spain as pimento or pimenton and widely used throughout the Mediterranean to stuff green olives. This same plant, in its dried, ground form, is the spice, paprika. Most people know its flavor from the goulash dishes common all over eastern Europe but associated particularly with Hungary which produces the world’s finest paprika in range from mild and sweet, to hot and pungent. Paprika is, in fact, a remarkably versatile spice and one you should have no difficulty in using up quickly.

Countries of origin:
Native to South America; widely grown in Spain, Hungary, Turkey, Yugoslavia and the USA.

Types of paprika:
Hungarian paprika - Bright red color, a pleasantly hot but appealing taste. Hungarian paprika is classified commercially into five types.

Type I. First Quality or Noble Sweet. Rich red in color and sweet but slightly pungent flavor.
Type II. Semi Sweet. Less sweet than first quality paprika and slightly more pungent.
Type III. Rose Quality. Color is less red but more pungent than Types I or II.
Type IV. Pungent Quality. Brick-red in color, Pungent and is usually made from the whole fruit.
Type V. Mercantile Quality. Brownish-red in color, very pungent and made from the whole fruit.

Spanish paprika - Less red and milder in flavor. Spanish paprika is classified into three main types.

Type I. Dulce. Sweet.
Type II. Agridulce. Semisweet.
Type III. Piquante. Pungent.

Portugese paprika - Classified into only two types.

Type I. Doce Extra. First quality paprika, characterized by a rich red color and mild flavor.
Type II. Doce Superior. Less intensely red in color, contains a small quantity of crushed seeds, but is still relatively mild in flavor.

It may be seen from the above descriptions that paprika is valued most for its high color and mildness of flavor. Its flavor qualities are secondary, though its slight pungency may be desirable.

Identification:
Finely-ground powder, varying in color from bright red to russet brown, of the dried fruit of certain large, mild species of capsicum peppers. Annual herbaceous plant reaching 1 - 3 ft with white flowers and green (unripe) fruit which turns red when ripe.

< Back to Map