Organic California Paprika

Organic California Paprika
Organic California Paprika
Organic California Paprika Organic California Paprika
300116 001
Net Weight:
2.4 oz
Select Size:

Paprika is ground into a fine powder from various cultivars of Pimento Chile Peppers, or Capsicum annuum. Also known as pimento peppers or sweet red peppers, Paprika Chiles are relished for their vibrant color and mildly pungent, peppery/sweet flavor. Paprika is called for in many Cajun and Creole soups and stews.

This spice has very little essential oils- ranging from 0.001% to 0.005%.

It may also be called "filfil hila" in Arabic, "tian jiao" in Mandarin, "piment doux" in French, "paprika" in German, "deghi mirch" in Hindi, "papurika" in Japanese, "pimentao doce" in Portuguese, "peret kransnij" in Russian, and "pimenton" in Spanish.



History of Paprika

Varieties of chiles have been cultivated in the New World since long before the arrival of the Europeans. This makes determining which country paprika is native to difficult to pinpoint exactly. Three chile species evolved from a common ancestor that was indigenous to the North of the Amazon basin, or the area that is now northwestern Brazil and southeastern Columbia. These varieties are called Capsicum annuum, Capsicum fruscens, and Capsicum chinense. Birds are most likely responsible for carrying the seeds into Central America where they were domesticated in Mexico and Panama particularly.

Paprika is widely associated with Hungarian cuisine, but it was Christoper Columbus, a Spaniard, who introduced the chiles to Spain in 1494 and subsequently the chiles spread across Europe. He presented them first to those who had sanctioned his exploratory voyages, the Spanish monarchs Ferdinand and Isabella. The king and queen thought the chiles were too spicy, but they passed them onto the monks at the Guadalupe monastery who then shared them with monasteries across Spain and Portugal. However, it wasn't until the 17th century that paprika, called pimentón, became more common in Spanish cuisine.

After paprika made its way through these countries, it spread to Africa and Asia and ultimately reached Central Europe thought the Balkans. Today, the Balkans are made up of modern-day Greece, Albania, Macedonia, Bulgaria, Romania, and Bosnia Herzegovina. During the 19th century, paprika finally made its way into Hungarian cuisine and has since then become a signature ingredient, though it wasn't extremely popular when it was first introduced.


Organic California Paprika Cultivation


Paprika is indigenous to South American and can come from different varieties of chiles, which vary in shape and size. Some cultivars are round and small, like those grown in Morocco and Spain, or cone shaped and pointed, like those grown in the U.S. and Hungary. Paprika chiles are somewhat larger and milder than most chile peppers, and these chiles are picked when they ripen and mature to a dark reddish color. Once ground, the color may vary from a bright red to rusty brown.

Paprika chiles grow well in most climates and are cultivated in many parts of the world. They do seem to grow best in warm climates, where the chiles produced will have stronger aromas. Europe, Spain and Hungary have the best reputations, while in this country, California, New Mexico and Texas are the main producers.

Chiles require lots of water and space to grow. They grow best with 18 to 36 inches between plants and 2 to 3 between rows. When stressed, chiles will grow with more capsaicin inside, meaning they will be spicier. For paprika, it is best that the mild chiles get lots of water and attention, but chiles are susceptible to root rot when they have been overly watered so it is a delicate balance.

Paprika varieties are distinguished by their high levels of red pigments, capsanthin and capsorubin, in the walls of the fruit. These walls are called the pericarp. Paprika ranges from 100 to 1,000 SHU with very slight flavor differences depending on where it was grown. Sweet paprika is made with mostly the pericarp with the innards, seeds, and stems discarded. Hot paprika is made up of the pericarp, the placenta where the seeds and white parts of the chile are, the calyx or crown which is the structural of the flower and is typically green in color, and sometimes parts of the stem.


Where is it from?


Our Organic Paprika is a sweet paprika, grown and harvested in California.


Types of Paprika


Hungarian Paprika – This is the star of a show in Hungary's national dish- goulash. It can range from orange to the vibrant red variety called "édesnemes," and is a vibrant, complex spice.

Spanish Paprika – A paprika that is almost always made with smoked chiles. Often called "pimentón," Spanish paprika comes in dulce (sweet), agrodulce (bittersweet), and picante (hot) varieties. A Spanish paprika is necessary for a Spanish-inspired paella.

Paprika – The paprika you will see when you scan your grocery store shelves here in the United States. It's mildly spicy, even sweet, with a pleasant flavor and a beautiful color. This is what our Organic California Paprika would be classified as.


Cooking with Organic California Paprika


Paprika is best known as a key ingredient in Hungarian cuisine, especially in goulash and chicken paprikash. This is a spice used frequently in sausages and in Spanish chorizos.

Add it to flour and dust it on chicken or other meats for a simple, flavorful meat rub with some vibrant red pigmentation. Many Portuguese, Spanish, and Turkish recipes call for paprika in casseroles, soups, and stews. In Indian cuisine, paprika is used in preparing tandoori chicken to contribute to that signature red color.

It's perfect for salad dressings, where it not only adds color but also works as an emulsifier when combining the oil and vinegar.

Paprika is lovely with cheeses, chicken, duck, egg-based dishes, hors d'ouvres, marinades, rice, salads, smoked foods, vegetables, and cottage cheese.

When paired with other spices, it works well in combination with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary, and turmeric.

This is a staple spice for any cook looking to have a well-stocked spice collection. Because paprika releases its color and flavor when heated, it also tends to burn easily. Once burned, paprika turns brown in color and the taste becomes extremely bitter. While frying paprika, be careful not to over-cook or burn. Only fry or roast until it becomes fragrant, which may only be 10 to 30 seconds.

Some of our favorite recipes using paprika include Texas Lasagna, Smoked Paprika Almonds, and Valencia Paella.


What Does Organic California Paprika Taste Like?


Organic Domestic Paprika has very little heat and is slightly sweet with a fresh, almost green flavor.


Meeting Your Business Needs with Our Products


Our paprika has some unique uses. Some of our customers are farmers who feed their chickens this paprika to make their egg yolks more yellow. Since the color of the yolk is directly affected by the diet of the chicken, introducing the very pigmented paprika to the chicken's feed will make their egg yolks more pigmented as well. Some chickens have diets that will produce clear or white egg yolks, so feeding them paprika will ensure you get a really colorful yolk!

Paprika is great for customers who want brighter egg yolks from their chickens for sure, but it's also excellent in restaurant applications. Paprika is popular in Spanish and Hungarian cuisines, and with the rise of more Hispanic-inspired dishes gaining popularity in American cuisine, it might be a good move for your business to get some bulk paprika on hand! This is not a spice relegated to the simple deviled egg at Thanksgiving. You can use it on everything from vegetable platters to a hearty paella. If you are a customer with larger needs, you can rely on our bulk sizes to match those needs.


Substitutions and Conversions


Chipotle Morita Chile Powder is a relatively suitable substitute for paprika because it is smoky and somewhat sweet, though nothing can really replace the unique flavor that comes from paprika.


** This product is certified kosher.



Spice Cabinet 101: Paprika
How to Make Your Own Rub
Spanish Spices and Herbs
All the Different Types of Paprika and How to Use Them


Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat0g1%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate1.5g1%

Dietary Fiber1.0g4%

Total Sugars0.3g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

4.9 out of 5
22 total ratings.

Michael M. (Verified buyer) 04/27/2022
Awesome! Awesome!

Jane G. (Verified buyer) 03/21/2022
Quite Hungarian tasting Quite Hungarian tasting

Robert M. (Verified buyer) 02/23/2022
way to expensive will buy way to expensive will buy somewhere else in the future.

Carol P. (Verified buyer) 09/27/2021
Tastes great. Tastes great.

sean r. (Verified buyer) 04/26/2021
good quality easy to use good quality easy to use and like the chef size.

Lisa B. (Verified buyer) 04/17/2021
Amazing quality! Highly recommend ❤️ Amazing quality! Highly recommend ❤️

Marlene B. (Verified buyer) 04/16/2021
Wonderful product! Wonderful product!

Jo G. (Verified buyer) 03/08/2021
Great!!!! The paprika arrived prompt Great!!!! The paprika arrived prompt and neatly packaged. Great taste, bold color. sweet smell, the quantity was great for the price..I look forward to making my next order with Spice Inc . Thank you

Joseph R. (Verified buyer) 02/18/2021
Excellent quality paprika with good Excellent quality paprika with good flavor and no bite.

diane s. (Verified buyer) 06/14/2020
Organic paprika very pungent but not overwhelming
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