Paprika kernel oil

Paprika kernel oil mild, 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 mild, fruity paprika note. A speciality of Hungarian oil mills, a versatile finishing oil that enhances Mediterranean and Hungarian dishes alike.

How to use

A finishing oil for goulash, paprika chicken, lecso and stews. It refines salad dressings, tomato soup and grilled vegetables. An accent for hummus, mayonnaise and aioli. Over tomatoes, mozzarella and caprese a colourful aroma finish.

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
• Mild, fruity, deep red
• Versatile for goulash, salads, antipasti and vegetables

Goes well with

With our sweet paprika and smoked paprika as a trio accent for Hungarian dishes. For Mediterranean use: Franz Keller’s grapeseed oil as a second oil component. If you prefer more heat: our Paprika kernel oil hot.

Frequently asked questions

What does cold pressed mean?
The paprika seeds are pressed mechanically, without any heat being applied. This preserves the aroma and the nutrients better than industrial hot pressing or solvent extraction.

What is the difference between the mild and the hot kernel oil?
The mild oil is fruity and aromatic without heat, the hot one has a finely piquant savouriness that comes from the roasted seeds, not from chilli.

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.