Paprika has a sweet, warm taste. A red capsicum pepper, which has been washed, dried, crushed, and heated to release the oil in the seeds, interacts with the pigment in the pods to produce the bright red color. For the fullest flavor, color, and aroma, dissolve the powder in warm/hot fat. Once dissolved, the fat should be cooled by adding meat or liquid to keep the paprika from scorching. Paprika can also be used as a substitute for flour in thickening a sauce. Try adding paprika to a roux as a thickening agent, coloring agent, and flavoring agent.
Paprika – 140 ASTA.
Bulk Pack (1/4 lb through 5 lb) – packed in a clear plastic food-grade zip lock bag
25 LB Bulk Pack – packed in a food-grade liner inside a box
Bottle Pack – packed in one clear, plastic bottle with a screw-on top
Pail Pack – packed in one plastic pail