The paprika, which hardly anyone knows, originally comes from South America. Nowadays, however, its taste is much more associated with Hungary, Romania, Bulgaria and Central America. The paprika belongs to the nightshade family, which carries small, bright yellow seeds.
To produce sweet peppers, the ripe, harvested peppers are first strung on strings, where they are then left to dry in the sun for between three and four weeks. It is this traditional method of production that excites us at Nabali Fairkost. After this drying process, the peppers are finely ground.
With paprika edelsüß you can give traditional dishes an aromatic touch. Use them in soups and sauces, but alternatively also in egg dishes and cheese dishes. A salad gets a special flavor with noble sweet paprika. Other vegetables, cabbage, tomatoes, mushrooms and cucumbers also enjoy this intense flavor. Also as a marinade for beef, pork, veal, lamb and poultry you can use this jack-of-all-trades of traditional cuisine wonderfully.
In use, do not sauté sweet paprika too hot, otherwise it will quickly release the bitter substances it contains. It is best to add them only towards the end of the cooking process. This will give your dish the necessary spice, but without swaying into the bitter.
At Nabali Fairkost you get only high purity spices and spice blends. We are proud to be able to support with our work the local farmers and manufacturers without intermediate trade, who can thereby secure their own livelihoods.
Great recipes are available on our recipe page