Ground paprika, sweet
Paprika is probably one of the most popular spices of all and is used in an incredible number of dishes. Its delicate taste goes well with soups, sauces, egg dishes, cheese dishes and salads, meat dishes, etc.
Paprika, noble sweet, contains small amounts of the secondary plant substance capsaicin, which is responsible for the spiciness of the peppers. Capsaicin has an anti-inflammatory, appetite-stimulating, blood circulation and digestive effect, but in very high quantities it can irritate the skin and stomach mucous membranes.
Tip: Paprika needs fat as a flavor carrier in order to fully develop its own unique taste and red color. Therefore, peppers should be added to the fat immediately after frying or steaming so that they can continue to steam over low heat. You should be careful not to let the fat get too hot, otherwise the peppers will take on a slightly bitter taste.
