Bell pepper
Paprika powder is made from specially cultivated red fruits of the "spice" pepper plant, and is therefore called a spice. The pepper plant is an annual shrub-like plant with elongated fruits. The fruits are between 12 and 15 cm long. Over time, cultivation of this plant has partially shifted from Spain and Hungary to Peru, China, and South Africa.
Verstegen paprika powder is primarily produced in China. This country supplies a whopping 80% of the global volume of bell pepper pods. Our suppliers therefore source the majority of their supply from China. Other major bell pepper origins include Peru, South Africa, Malawi, Zimbabwe, and Spain.
Verstegen's own range of smoked paprika powder is therefore mainly sourced from China, specifically Inner Mongolia, although there is a limited supply from Peru and Spain.
Smell and taste of paprika powder
There are different types of paprika powder. There's mild paprika powder and spicy paprika powder. A special kind is smoked paprika powder, also called "pimenton." This variety is mildly spicy, smoky in flavor, and deep red in color.
Depending on the climate, the flavor of the pepper plant changes. The hotter the climate, the spicier the flavor becomes. Hungary, with its mild climate, therefore produces the sweetest and most aromatic peppers. Spanish peppers are slightly more bitter. Countries with a similar climate to Spain, such as the higher elevations of Peru, have peppers with the same flavor. In most areas of Africa, the pepper is more orange and slightly spicier. A characteristic of peppers is their aromatic, sweet, and spicy flavor.
Paprika powder in the kitchen
Paprika is used to flavor both hot and cold dishes. In Hungary, paprika is used for both flavor and as a binding agent, such as in goulash. Dishes featuring paprika as a key ingredient include goulash and goulash soup, Hungarian salami, and Spanish chorizo. Paprika is also used in red sauces, chicken, meat, and fish dishes, and in many South American and especially Mexican dishes. Smoked paprika is used differently than regular paprika. It's perfect for adding a smoky flavor to barbecue dishes and for seasoning marinades, Spanish tapas, or paella.
