Organic sweet paprika powder

POWDER Nothing But Plants®

Pungent spice

9,00 €

Ref. JP06 In Stock

Description: Organic sweet paprika powder

POWDER - NOTHING BUT PLANTS

Discover the exceptional properties of SPICES with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.

SWEET PAPRIKA

Why choose POWDER® spices?

Our quality requirements:

Organically grown spices

Controlled geographical area

Organoleptic analysis

Physicochemical analysis

Microbiological analysis

Hermetic packaging

Process Control

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DESCRIPTION

Sweet paprika is a spice obtained by grinding dried red peppers (Capsicum annuum L.) and is widely used in cooking, due to its unmistakeable flavour.

Paprika not only gives food a distinctive flavour, it also contains compounds with antioxidant properties, such as lycopene, provitamin A carotenoids, capsanthin and capsorubin.

Try our organic sweet paprika powder and enjoy its authentic aromatic taste!

ORIGIN

The pepper (Capsicum annuum L., family Solanaceae) is a plant native to the Americas that can grow up to one metre tall, with small white flowers. The fruits of the pepper are elongated red, orange or yellow berries (1). The Capsicum genus is cultivated worldwide and has a wide variety of shapes, sizes, colours and pungencies (the Scoville scale measures the pungency (spicy heat) of peppers) (2).

Also obtained from pepper is paprika, the powder obtained from grinding dried red peppers. There are three types of paprika, depending on its origin: sweet, bittersweet and hot (2).

SWEET PAPRIKA

HISTORY

Pepper's wild ancestors evolved in Bolivia and southern Brazil, and it is estimated that the pepper was domesticated around 6100 years ago. Before the arrival of the Spanish in America, the Aztecs knew of several varieties of pepper, and it was Christopher Columbus who introduced this plant to Europe (1).

After it was introduced to the continent, the plant was also grown in the Portuguese colonies of India, Asia and Africa (1). Nowadays, peppers are grown in many parts of the world.

COMPOSITION

The colour of paprika comes mainly from the carotenoids that are synthesised during the fruit's ripening. The main carotenoids in sweet paprika are capsanthin, capsorubin and provitamin A carotenoids. Sweet paprika also has very low capsaicinoid content, the compounds that give hot paprika its spicy flavour (3). It also contains lycopene, a carotenoid with antioxidant properties (2).

RECIPES

Sweet paprika is the variety most commonly used in cooking (2) and gives dishes a pungent aroma. In Galicia (Spain), sweet paprika is traditionally used to flavour octopus, in a dish known as ‘pulpo a feira' or ‘pulpo a la gallega'. The recipe below explains how to prepare it (4):

Ingredients (4 people):

  • 1 frozen octopus (1 ½ kg)
  • 4 medium potatoes
  • 1 onion
  • Bay leaves
  • Salt and coarse salt flakes
  • Sweet paprika
  • Extra virgin olive oil

Method:

  • Remove the octopus from the freezer 24 hours beforehand to defrost.
  • Place the octopus into a pot of boiling water, with one onion and a few bay leaves.
  • When placing the octopus in the water, dip and remove it 3 times (this is known as ‘scaring the octopus'; you can see how this makes it shrink).
  • Leave the octopus to cook, depending on its size (30 minutes for a medium sized octopus).
  • Remove from the pot, allow to cool and cut into slices. The head can be cut into pieces as well, having cleaned it thoroughly (it can be cleaned before cooking it, turning it inside out).

In another pot, cook the potato, cut into slices of around 1 cm.

Presentation:

  • Serve on a wooden plate, with the octopus on top of the potatoes. Add the extra virgin olive oil, sweet paprika and coarse salt.

If you prefer to combine sweet paprika with chicken, this simple recipe is a good option:

Sweet paprika chicken (5):

Ingredients (4 people):

  • 4 chicken breasts
  • 2 tablespoons brown sugar
  • 1 tablespoon sweet paprika
  • 1 ½ teaspoon salt
  • 1 teaspoon garlic powder
  • Optional: fresh mango slices, rice, fresh coriander and lime wedges

Method:

  • Whisk together the brown sugar, sweet paprika, salt and garlic powder in a small bowl.
  • Using your hands, rub the spice mixture onto both sides of the chicken breasts.
  • Preheat a non-stick skillet over a medium heat. Add a small amount of olive oil and the chicken breasts to the skillet.
  • Cook for 4-5 minutes on each side, or until cooked through.
  • Serve with steamed rice, fresh coriander, mango slices and lime wedges if desired.

BIBLIOGRAPHY

  1. http://www.kew.org/science-conservation/plants-fungi/Capsicum-annuum-chilli-pepper
  2. http://www.mapama.gob.es/ministerio/pags/plataforma_conocimiento/alimentos/fichas%20de%20alimentos/condimentos/PIMENTON.pdf
  3. Zaki et al. (2013) Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. Food Sci. Technol 33(3): 577-585.
  4. https://www.directoalpaladar.com/recetas-de-pescados-y-mariscos/receta-de-pulpo-a-la-gallega-o-pulpo-a-feira
  5. http://www.lecremedelacrumb.com/sweet-paprika-chicken-5-ingredients/

Organic sweet paprika powder (Capsicum annuum L.).

FOOD ALLERGENS:

This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.

DIRECTIONS:

The perfect spice for providing dishes a pungent aroma.

STORAGE INSTRUCTIONS:

Store in a cool dry place away from sunlight.

FABRICATION AND GUARANTEE:

This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.

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