Paprika kernel oil

Paprika kernel oil hot, a Hungarian kernel oil from cold pressing

100 percent Hungarian paprika kernel oil from the first mechanical cold pressing. Deep red, intensely aromatic and with a fine heat, a speciality of Hungarian oil mills that is indispensable in Hungarian cooking and gives goulash, lecso and porkolt their characteristic warmth.

How to use

A finishing oil for goulash, paprika chicken, lecso and porkolt. It refines salad dressings, tomato soup, stews and rice dishes. A striking accent for hummus, mayonnaise and aioli.

Good to know: drizzle or stir it in only after cooking, heat destroys its aroma and colour. Store it away from light, cool and tightly sealed, and use it up within a few months of opening.

At a glance

• Hungarian paprika kernel oil, cold pressed
• 100 percent paprika seeds, no blend
• Hot, deep red, intensely aromatic
• Versatile for goulash, salads and soups

Goes well with

A classic with Hungarian cooking alongside our sweet paprika and smoked paprika. For stews and dark sauces: Förster’s braising pot. If you are looking for a milder companion: our Paprika kernel oil mild.

Frequently asked questions

How hot is the kernel oil?
Finely piquant, not burning. It is noticeably more savoury than the mild version, but has no chilli heat, the savouriness comes from the roasted paprika seeds.

What is the difference between the hot and the mild kernel oil?
The hot kernel oil is more savoury and more intense in paprika flavour, the mild one rounder and gentler. Both are made from 100 percent cold-pressed paprika seeds.

Can I heat the kernel oil?
Only briefly and not too hot. Because of the high-quality cold pressing, it loses aroma and colour at too high a temperature. It is best used as a finishing oil.

How do I store the oil?
Away from light, cool and tightly sealed. Use it up within a few months of opening.