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American Natural & Organic Spices

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Organic Paprika

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). The word paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country.

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Paprika is produced in a number of places including Spain, Hungary, and California. It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.

Spanish Paprika is available in varying intensities of heat. Some Spanish paprika is smoked using oak wood and thus has a distinctive smoky flavor. Hungarian paprika is more widely available and has more varieties. The Netherlands is a major production and distribution source of paprika as well, especially grown in greenhouses.

Organic production fosters cycling of resources, promotes ecological balance, and conserves biodiversity. The U.S. Department of Agriculture's National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. Organic farming excludes or strictly limits the use of manufactured fertilizers, pesticides (which include herbicides, insecticides and fungicides), plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms.

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