The paprika powder is obtained by grinding various varieties of bell peppers or sweet peppers. It can be found at different levels of ground coarseness, ranging from powder to flakes and with different intensities ranging from mild to hot, with a smoked variety.
Capsicum annuum is the botanical name for different varieties of peppers and chillies belonging to the Solanaceae family. The family is native to the area ranging from Colombia to the south of the United States. Today this species of the Capsicum genus is cultivated throughout the world.
This powder is used in tomato or bell pepper-based sauces. It works particularly well with veal, pork and poultry. It will colour nicely vegetables, rice, pasta and it will nicely perfume your soups or broths. It can be used with white cheeses, in marinades and salad dressings. You can choose the intensity and the coarseness.