Paprika

Paprika or red pepper is a red powdered spice obtained from the ripe, dried and ground fruit of sweet pepper or capsicum (Capsicum annuum).

Very sweet, paprika is not spicy.

Use:

All the associations are good: fish (mullet, tuna ...), poultry, vegetables, stew, tajine, soups ...

Paprika likes a lot: chicken, pumpkin, shrimp, squid, pepper, courgettes, scallops, red beans ...

It can also be married with all other spices and herbs.

It is a good spice to give color to the dish: soup, broth, sauces made of tomatoes ...

You can put it in all your dishes.

• Sprinkle the paprika at the start / middle of cooking

• For frying (grilling), you can deglaze your stove with a little cream to bind the paprika in a creamy sauce

• Add it to your marinades.

Dosage Dosage: 1 to 2 tbsp. For 4 people.

Virtues:

Paprika contains vitamin A that promotes bone strengthening and improves vision. It is considered that the paprika should be used in two layers, the first to subtly reveal the taste and the second to the garnish.

Conservation:

Its taste is often with its essential oil and contains vitamins B1, B2 and C. The beautiful red color comes from carotenoids, Pro-vitamins A. It is in this that it must be kept away from the light and heat. If you expose it to light, the color becomes really dull and the spice loses its taste.

Weight: 100g.

Product sold: Reclosable bag.