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Hot Paprika

Hot paprika is a vibrant red spice derived from ground and sun-dried chili peppers, originating in Central America but widely popular in various cuisines around the world. It is a versatile spice, known for its rich, smoky flavor with a varying degree of heat. Hot paprika is typically spicier than regular paprika, making it an ideal choice for adding heat and depth to any dish. Home cooks and consumers often use hot paprika to add a kick to traditional recipes like stews, soups, barbecue dishes, and rubs for meats. The spice also enhances the taste and appearance of pasta dishes, sauces, and dressings while providing a noticeable zing.
#124
IN SEASONINGS
282
CAL / 100G
$0.40
AVG / OZ
hot paprika
67%
CARBS
16%
FAT
17%
PROTEIN
Hot Paprika FAQ
Cooking with hot paprika can be tricky at times. Many people tend to go wrong by adding too much of it, expecting to increase the spiciness level of their dishes, but this often results in an overpowering taste distracting from other flavors in the dish. Cooking hot paprika over high heat is another common mistake, which can cause it to burn and give a bitter taste. To get the most out of this ingredient, start by adding small quantities and adjusting according to your taste. For releasing the aroma of hot paprika, try tosting it briefly in a hot pan with only a bit of oil. Remember to turn off the heat as soon as the aroma comes out, to avoid burning. If you are seeking depth in your dish, try combining hot paprika with other spices such as garlic or cumin. Here's a lesser known tip: You can use hot paprika as a natural colorant. It can jazz up bland-looking dishes with its red-orange hue without overpowering the original flavor of the dish.
How can I reduce the heat of hot paprika?
Can I substitute hot paprika for chili powder?
Can cayenne pepper replace hot paprika in recipes?
Is hot paprika the same as smoked paprika?
Why does my hot paprika taste bitter?
Is red pepper flakes a good substitute for hot paprika?
Does cooking with hot paprika make the food spicy?
Can I use hot paprika in desserts?
Can I use hot paprika in marinades?
Why is paprika added at the end of cooking?
Expiration & Storage Tips
When does hot paprika expire?
Unopened hot paprika can last about 2-3 years in a cool, dry pantry. Once opened, it starts to lose its potency after about 1 year. Once emptied into a spice jar, it can last up to 6 months. If stored in the freezer, hot paprika can last indefinitely, but it's best to use it within 2 years for peak flavor. Remember, these are ideal timeframes and the spice might still be safe to consume after these periods, but the flavors will not be as intense.
How do you tell if hot paprika is bad?
Taste and aroma are the best guides to tell if your hot paprika has gone bad. If your paprika doesn't smell like anything, or has lost its strong, distinctive smell, it's probably past its prime. Also, if the color has faded or if you taste it and it doesn’t have the same heat or flavor as before, it may be time to replace your supply.
Tips for storing hot paprika to extend shelf life
• Keep your hot paprika in an airtight container to preserve its potent flavor. • Store it in a cool, dark place as heat and light can cause it to lose its potency faster. • Consider storing your hot paprika in the freezer to prolong its shelf life. Make sure it's well-sealed to prevent the flavor from being affected by other items in the freezer. Defrost it at room temperature before use. • Always use a dry spoon when taking paprika out of the container, wet utensils could introduce moisture and hasten decay. • Avoid shaking your hot paprika directly from the container into a hot, steaming pot. The steam can get into the container and quicken the spice's degradation.
EXPIRES WITHIN
2 - 3.6
YEARS
Health Info
Macros
3g
CARBS
0g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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