Paprika Powder

Ground sweet paprika made from dried red peppers (Capsicum annuum), milled to a fine, deep red powder. The flavor is mild and gently sweet with a warm, earthy note and no sharp heat, so it seasons a dish without overpowering it. A pantry staple for cooks who want rich color and rounded flavor from a single jar of ground red pepper. Prized as much for color as for taste. A light dusting turns deviled eggs, hummus, roasted potatoes and creamy dips a vivid red, while the mild pepper flavor adds gentle warmth and depth. Because this is a sweet style and not smoked, it brings soft fruitiness instead of a heavy campfire note, which makes it easy to layer into everyday cooking. Built for real cooking. Stir it into Hungarian goulash, chicken paprikash, bean and lentil stews, tomato sauces and marinades, or blend it into dry rubs for chicken, pork and grilled vegetables. It also seasons rice, roasted cauliflower and mac and cheese, giving weeknight meals a warm red pepper backbone. Add it early to bloom the flavor in a little warm oil or butter, then build the rest of your dish on top. Keep the heat moderate, since ground red pepper can turn bitter when scorched over a high flame, so many cooks also use it as a finishing dusting over the plate. A little goes a long way toward color and aroma. Store the sealed jar in a cool, dark cupboard away from heat and light to help protect its color and aroma. It works across Spanish, Hungarian, Mexican and American style cooking, from spice blends and rubs to soups, eggs and roasted snacks. One versatile red seasoning that earns a place next to salt, black pepper and garlic.