Product Description
PURPOSE
WHAT IS IT?
Paprika, 90 ASTA, sounds intimidatingly scientific, yet ASTA simply stands for the American Spice Trade Association. A group founded in 1907 that represents spice producers, brokers, growers, dehydrators, traders and so on. The ASTA number simply refers to the brightness of the red color and is a means of classification. If there was any spice with a more confusing history or categorization, it must be paprika. Paprika is made from the Capsicum annuum plant, which sounds simple. However, there are dozens of varieties of this pepper – both chile and bell. Yet, genetically, they’re all the same species, just differ in “breed”.
EXPERIENCE
This paprika is a combination of sweet, slightly bitter on the pallate, and a bit of oak wood smoke on the finish to tie it all together. It’s a mild spice with a hint of a kick, similar to sweet red bell peppers crossed with spicy cayenne.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Sprinkled over eggs
- Game Meat Seasoning
- Grilled vegetables
- Stews
IMPROVISATIONAL ‘RIFFS’
- Bloom in butter, then toss with roasted potatoes
- Stir into mayo for smoky sandwich spread
- Add to deviled eggs with pickle brine
THE BACKSTORY
The paprika seeds spread from Iberia to Turkey and throughout the Ottoman Empire, as well as throughout Europe to the Balkan countries and Russia. Later on it became popular through India and the Middle East. Each country began breeding it to their tastes; the Spanish by smoking it, the Turks preferring hotter varieties, and the Hungarians loved it sweet and mild. Hungary and Spain, however, are the major producers of paprika, with the United States as a far third.
AKA
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