Spanish Sweet / Hot Paprika
Paprika can range from mild to hot, the flavour also varies from country to country but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds. Paprika is used as an ingredient in a broad variety of dishes throughout the world. It is principally used to season and colour rice’s, stews and soups, such as goulash, and in the preparation of sausages, mixed with meats and other spices. It is frequently sprinkled raw on foods as a garnish but the flavour is more effectively pronounced by heating it in oil.