Paprika
Capsicum annuum
Use:
Paprika is considered the Hungarian national spice because it is mainly used in stews, rice, meat and Gulasch. It also goes well with lamb, pork and poultry. An extremely versatile spice, it also fits well with scrambled eggs, vegetables and fish.
Origins:
Paprika is famous for coming home with Columbus, thus it is clear that the origins of this spice are located in Central and South America. Today paprika is grown mainly in China, the US and the Balkans.
see. Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Paprika
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KOTÁNYI Spicy Paprika, 50 g
- Unique paprika aroma
- Not too spicy
- Spicy sharpness
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KOTÁNYI Smoked Paprika, 25 g
- Made from ripe paprika
- Smoked over oak wood
- For seasoning fish, soups, stews and more
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KOTÁNYI Spicy Paprika, 51 g
- Season goulash, chicken or tomato soup
- Ideal for Hungarian cuisine
- Savoury flavour
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Greenomic Smoked Paprika, 70 g
- Smoked
- Mildly fruity
- For meat & vegetables
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KOTÁNYI Smoked Paprika, 70 g
- Perfect for fish dishes
- Slightly sweet taste
- Smoked over oak wood
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Herbaria Sweet Paprika, 80 g
- From family farming
- Traditional Hungarian spice
- From certified organic farming
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KOTÁNYI Sweet Paprika Special, 100 g
- Indispensable in goulash
- Typical fruity notes of paprika
- Mild aroma
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