Paprika - From Capsicum annuum

Can be found in our Sea Salt for Chicken Dishes.

This is the name of the mild pepper which is dried, the core and stalk removed, and the flesh is finely ground to give us Paprika. It has a characteristic red colour, and a sweet taste with a hint of bitterness.

Originally taken to Hungary by the Turks, this often pungent spice has been adopted by the Hungarians as their national spice, and is used extensively in their cookery in dishes such as Goulashes, stews and chicken dishes.

Also closely associated with Spain where crops are grown in Andalucia and Extremadra as well as Portugal. The USA are major exporters of this popular spice, annual exports accounting for up to 50% of Spanish crops.

Always read the label to ascertain the strength of spice you are buying, as Paprika can vary from mild to very pungent. An indication should always be available on the packaging.

If you can find fresh Capsicum annuum, which look very similar to normal red peppers, only a little more pointed, try stuffing them with minced lamb which has been cooked in a tomato sauce, and seasoned with Cromptons Kitchen Italian Blend. This makes an excellent, flavoursome and fulfilling meal.

For a vegetarian option, try using a mix of red quinoa, onions, mushrooms and tomato puree cooked in a good vegetable stock, and seasoned with Cromptons Kitchen Good with Anything, Vegetable or Italian Blends.