Paprika powder – coming as red peppers from the New World (7000 years of use as chilli’s) after Columbus, it was the Spanish who first powdered and it wuick became part of Spanish cuisine. In  the cooler climate of Hungary it found a happy home and was domesticated and its fire quenched – to produce the mild yet flavourful paprika we know today. Traditional dried in the sun and powdered. Sometimes smoke is used to dry and flavour it.  There are many grades and types and pungency depending upon climate, culture, soil conditions.

Good for all (tridoshic) unless it has heat (careful pitta!!! ).