Sweet paprika

Sweet paprika from Hungary, hand-picked and stone-ground

Sweet paprika is a mild, fruity, full-bodied paprika powder from ripe Hungarian pods, without heat. We source the paprika from Hungary, where it ripens in the sun, is hand-picked and gently ground to a fine powder on stone mills. This traditional stone grinding preserves the essential oils and gives the typical deep-red colour and the full aroma that you'll search for in vain in industrial products. Packed in our workshop in Klingenberg am Main.

How to use

A classic for goulash, paprika cream sauce, lecho and rice dishes. Goes with duck, chicken, beef, veal, pork, cheese, pulses, fried potatoes and vegetables. Gives any dark sauce, soup and braise depth and a warm red colour.

Good to know: Sweet paprika is intense and sensitive to heat. Work your way up carefully to the right amount, taste at the end and avoid heating it in fat that is too hot, otherwise it turns bitter.

Finishing fried potatoes with paprika

1. Slice yesterday's boiled potatoes and fry crisp in butter or olive oil.
2. Take the pan off the heat, dust half a teaspoon of sweet paprika over the warm potatoes and toss.
3. Serve with fine Luisenhaller deep-rock salt or fine Pakistani crystal salt and a dash of sour cream. Never fry it in the hot pan, otherwise the paprika turns bitter.

At a glance

• From Hungary, hand-picked and stone-ground
• Sweet, without heat, full-bodied and deep red
• Workshop quality, packed in Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for goulash, poultry, vegetables and rice dishes

Goes well with

If you like it hotter, reach for the hot rose paprika. For a smoky alternative, the mild smoked paprika from Extremadura is the first choice. If you prefer paprika as coarse flakes rather than powder, you should try our Hungarian sweet paprika flakes. For classic goulash roots, our Mélange Noir works as a pepper companion.

Frequently Asked Questions

What can I use sweet paprika for?
For goulash, paprika cream sauce, lecho, fried potatoes, Hungarian and Balkan bean soup, rice dishes, sliced-meat dishes, poultry marinades and all braises with tomato. Also a good finisher over grilled aubergines or cheese on bread.

What's the difference between sweet and hot rose paprika?
Sweet paprika is mild and completely without heat, its character is fruity and full-bodied. Hot rose paprika is made from riper pods and brings a clear, lasting heat. In classic goulash the two are often combined: sweet for colour and fruit, hot rose for seasoning.

Why does paprika turn bitter in a hot pan?
The natural sugars in paprika powder caramelise and burn from about 140 degrees. After just seconds in hot fat, the fruity aroma tips into bitterness. The solution: add paprika only after searing, deglaze with stock or tomatoes, or dust it as a finisher over the finished dish.

What does stone-ground mean?
The dried paprika pods are ground to powder between rotating stones, instead of with electric steel mills. The process generates significantly less friction heat, protects the essential oils and preserves the full aroma as well as the intense red colour. More elaborate than industrial processes, but worth it in flavour.