Premium Paprika is made from bright red peppers, making for a spice that doesn't have much heat. Instead, its flavor is fruity, mildly spicy, and slightly bitter. This sweet paprika has a rich red appearance with a 120-140 range ASTA spice grade, bringing a vibrant look to potatoes, chickpeas, rice, and curries. Use premium paprika as a rub for poultry, pork, beef, and fish.
Smoked Hot Paprika comes from Spain. An oak wood-burning oven dries the spicy red chile peppers before being ground into a convenient powder. It is bright red and tastes smoky and intensely spicy. The heat of the Smoked Hot Paprika varies but is usually between 4,000 and 8,500 Scoville Heat Units. Add the Smoked Hot Paprika to stews featuring beans, lentils, sausage, chicken, shrimp, or other seafood for a deep, complex flavor component; the rich red color, spice, and subtle smokiness are perfect for cream-based sauces and soups, or add a smoky kick when sprinkled over deviled or baked eggs.
Hungarian Paprika originates from Hungary. Sweet Hungarian Paprika is known for its intense flavor and red color, which makes food look appealing. It is very earthy, mellow, and sweet. It has gentle depth and mild touches of pepper and raisin. It goes well with onions, chiles, black beans, corn, chicken, and pork.
La Vera Sweet Paprika, smoked, is fruity and complex, with smoky richness and medium heat. The La Vera Sweet Paprika is a Spanish specialty made by slowly smoking pimentón (a type of pepper from La Vera, in southwestern Spain) over oak. Use the La Vera Smoked Paprika in sauces, sausages, rice dishes, pork, seafood, and poultry.
Product details
Ingredients: Premium Paprika, Smoked Paprika, Hungarian Paprika, Spanish La Vera Sweet Paprika
Brand: Savu Birra
Item Form: Powder
Unit Count: 6.0 Ounces
Categories: Chile Peppers and Paprika, Chile Peppers and Flavored Salt, Seasoning Combos
Related Blog Post(s): History of Paprika and its Modern Use
Flavor and uses
- Premium Paprika has a rich red appearance with a 120-140 range ASTA spice grade, and brings a vibrant look to vegetables, poultry, pork, beef, and fish.
- Smoked Hot Paprika is rich in chile flavor with smoky undertones. It has a heat between 4,000 and 8,500 Scoville Heat Units. Use in stews, sausage, chicken, shrimp, or other seafood for a deep, complex flavor component.
- Hungarian Paprika is very earthy, mellow, and sweet. It goes well with onions, chiles, black beans, corn, chicken, and pork.
- Smoked La Vera Paprika is fruity and complex, with smoky richness. Use in sauces, sausages, rice, pork, seafood, and poultry.
Helpful guides
Quick recipe: Paprika roasted potato tasting plate
Ingredients: 1 pound cubed potatoes, 1 tablespoon olive oil, and 1/4 teaspoon each of four paprika varieties in the pack.
Method: Roast oiled potatoes at 425°F for 25 to 35 minutes. Divide into four portions, toss each with a different paprika and a little salt, and compare.
