Green Paprika

Ground green paprika – a fresh, hot paprika seasoning for fish and wok

Green paprika in powder form, hand-picked while unripe and stone-ground. The early harvest gives the paprika its characteristic grassy freshness and a piquant heat that is clearer and more direct than the sweetish warmth of red paprika varieties. Packed in our workshop in Klingenberg am Main.

How to use

Sensational for crustaceans, fish, poultry and wok dishes. Please add early and don't expose it to too high a heat, as paprika turns bitter at too high a temperature. Also in vegetable soups, paprika sauces and as a fresh heat in vinaigrettes. Caution: don't underestimate the heat.

Goes well with

For the paprika world: smoked paprika mild as a smoke counterpart and sweet paprika as a mild complement. For wok and Asian dishes: galangal. A pepper accent: fresh pepper fermented with sea salt. A classic Hungarian-Mediterranean pairing: hot paprika seed oil.

At a glance

• Green paprika, harvested unripe and stone-ground
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Fresh-hot for fish, seafood and wok

Frequently Asked Questions

What's the difference between green and red paprika?
Green paprika is harvested unripe and therefore has a grassy freshness and a clearer heat instead of the sweetish warmth of ripe red paprika varieties. It works more like a heat spice than as a colour and aroma carrier.

Why should I add green paprika early?
Green paprika needs a little time to develop its full aroma. With too short a cooking time it stays raw and grassy, with too high a heat it turns bitter. It's best added to the pan at the start of cooking and sweated along with the dish.

How do I dose green paprika?
Carefully – the heat is intense. 1–2 tsp per 4 portions is often enough. Better to season again than to over-season.