Paprika - Organic California (ounce)
Paprika is a mild chile from the nighshade family, paprika or Capsicum annuum, coming it at only 100 to 1000 SHU on the Scoville Scale depending on where its grown. Paprika varieties are distinguished by their high levels of red pigments, capsanthin and capsorubin, in the walls of the fruit. These walls are called the pericarp. Sweet paprika is made with mostly the pericarp with the innards, seeds, and stems discarded. Hot paprika is made up of the pericarp, the placenta where the seeds and white parts of the chile are, the calyx or crown which is the structural of the flower and is typically green in color, and sometimes parts of the stem.
Paprika is popular all around the world, so it has many names. Arabic speakers call it "filfil hila," Mandarin speakers call it "tian jiao," in French you will hear "piment doux," German speakers say "paprika," in Hindi it is called "deghi mirch" in Japanese "papurika" is the word, Portuguese speakers say "pimentao doce," Russian speakers say "peret kransnij," and in Spanish it is called "pimenton."
Paprika is perfect for salad dressings, where it not only adds color but also works as an emulsifier when combining the oil and vinegar. It is lovely with cheeses, chicken, duck, egg-based dishes, hors d'ouvres, marinades, rice, salads, smoked foods, vegetables, and cottage cheese. When paired with other spices, it works well in combination with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary, and turmeric.This Organic domestic paprika has very little heat and is slightly sweet with a fresh, almost green flavor.
Origin - California
NOTE for Egg Farmers - paprika added to chicken feed will produce eggs with a deeper, richer yellow yolk.