RED BELL PEPPER (PAPRIKA) SWEET IA (or mild hot) HUNGARY No60 (ASTA 60)

Enhances the flavor of most dishes, used to season and color rice, stews, soups in the preparation of meat products mixed with other spices. Paprika is often sprinkled raw on foods as a garnish, but its flavor is more effectively highlighted when cooked with olive oil.

Red paprika is essential when cooking anything from Hungarian cuisine (chicken paprika or goulash). The red paprika powder of "ASTA 60" quality has a uniformly ground, slightly mosaic appearance, suitable particle size, and typical aroma and flavor, mildly hot.

Ideal Storage: Ground paprika should be stored in a cool, dark, and dry place in packaging material protected from odor.

The interesting history of paprika: Peppers are native to Mexico and have been cultivated for thousands of years by indigenous peoples. In the 16th century, they were introduced to Europe (Spain), and by 1569 were being planted as ornamental plants in the yards of houses in Budapest. When the "route" that brought black pepper from India was interrupted, Hungary took advantage of the "hot" properties of the pepper, and from this period (16th - 17th century) paprika began to be used in place of pepper.

Sweet paprika does not contain capsaicin, but its flavor, aroma, and scent are remarkable. In Hungary, there are many varieties of paprika. The most important factor is the high extractable pigment and high dry matter content.

• Exquisite paprika powder: 4.00g/kg, 130 ASTA, uniformly ground, stable appearance, intense red color, spicy aroma, sweet taste.
• Fine paprika powder: 3.5-3.99g/kg, 110-129 ASTA, uniformly ground, red or yellowish-reddish base color.
• Refined sweet paprika powder: 3.00-3.49g/kg, 100-109 ASTA, uniformly ground, slightly mosaic.
• Rose paprika powder: 2.00-2.99g/kg, 60-99 ASTA, uniformly ground, faded red base color.