Paprika (Spain), powder Capsicum annuum

Description

Spanish paprika, or piment?n, is milder and sweeter than Hungarian varieties, sometimes owing its distinctive flavor to being dried via the smoke of oak timber.

In addition to use as a spice to season stews, soups, rice, eggs, sausage and other meats, Spanish paprika is sometimes mixed with a small amount of olive oil and served as a condiment.

Spanish paprika is used to flavor stews, soups, sauces and seafood and rice dishes, most notably paella. Goes with eggs, rice, sausage, fish, poultry, and beef.