Nowadays paprika can range from mild to hot, and flavors also vary from country to country, but almost all the plants grown produce the sweet variety. The sweet paprika is mostly dried fruit flesh with more than half of the seeds removed, whereas hot paprika contains some seeds, placentas, calyces and stalks.
Ingredients: Paprika Powder Sweet Org (Capsicum annuum)
Traditional spice of Hungary well known for it's use in their Goulash recipes but also widely used to add color and flavor to many types of dishes in the cuisines of Turkey, Spain, Portugal, Greece, Romania, Croatia, Serbia, Macedonia, Bulgaria, Morocco and South Africa.
Think home made Chorizo Sausages, Spanish Paella & Moroccan Lamb.