Paprika is a common ingredient in both Spanish and Hungarian cuisines. Higher vitamin C content, by weight, than citrus fruit. The capsaicin in Smoked Hot Paprika can help lower blood pressure by relaxing blood vessels.
|Common Uses||Lends rich red color, spice and subtle smokiness to cream-based sauces and soups. A delicious complement to poultry, pork and shrimp. Add to stews featuring beans, lentils, sausage, chicken, shrimp or other seafood for a deep, complex flavor component. Adds smoky kick when sprinkled over deviled or baked eggs. Add to vinaigrettes or infuse into olive oil and use to dress salads.|