Paprika
Capsicum annuum (gedroogd) · paprika powder · paprika (FR)
Paprika: what every chef needs to know
Paprika is dried and ground red pepper and is available in three main varieties for commercial kitchens: sweet (mild, no capsaicin), semi-sweet and smoked (pimentón de la Vera, PDO-protected from Extremadura, Spain). The colour ranges from bright red to dark red depending on the drying method and capsicum variety. The red colour comes from capsanthin and capsorubin, carotenoid pigments that are well soluble in fat. Chorizo fat colours deep orange-red from the paprika in the meat, which releases the oil when heated. In commercial kitchens it is essential to know that paprika burns quickly in a hot dry pan: sugars in the powder caramelise above 150°C (302°F) and become bitter and black. Always bloom briefly in oil over moderate heat or add to a moist preparation. Smoked paprika (pimentón de la Vera) gives a deep smoky profile that cannot be replicated with sweet paprika plus smoke extract. The three heat levels — mild, semi-sweet and hot (picante) — are combined to achieve a desired heat level in goulash, paella and marinades for grilled meat.
Paprika: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Paprika: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Paprika: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
bell pepper powder never in dry hete pan: verbrand immediately and provides bitter flavour. always in oil on moderate heat, add meteen vocht to.
Combineer smoked bell pepper powder with knoflookpoeder, cumin and black pepper for classic BBQ-rub. oil in the marinade helps colour and flavour to binden.
heat oil over low heat, add 1 tablespoon bell pepper powder to and let steep. sieve the oil. use as kleurende smaakbasis for pasta of grilled fish.
smoked bell pepper powder as finishing on hummus, fried egg of tzatziki provides visueel contrast and smoky depth without warmte to vereisen.
Paprika: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Paprika: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried paprika available year-round. Fresh peppers for home drying: peak in August–September. Pimentón de la Vera PDO harvest October–November in Extremadura, Spain.
Paprika: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Paprika
What is the difference between sweet, smoked and hot paprika?
Sweet paprika (mild) contains no capsaicin and has a sweet, fruity-pepper aroma. Smoked paprika (pimentón de la Vera PDO) is dried over oak wood fires, giving a deep smoky aroma profile. Hot paprika (picante) contains capsaicin from spicy capsicum varieties. In the professional kitchen, the three types are combined to independently control depth, colour and heat. Smoked paprika is not replaceable with sweet paprika plus smoke flavouring.
Why does my paprika keep burning in the pan?
Paprika contains sugars that caramelise above 150°C (302°F) and burn above 160°C (320°F). In a dry hot pan this happens in seconds. Solutions: (1) add paprika after the onion and garlic are softened and the heat is reduced; (2) add a splash of stock, tomato sauce or water immediately after the paprika; (3) use a lower heat and bloom in oil rather than a dry pan.
How much paprika do I use for classic goulash for 10 people?
For authentic Hungarian goulash for 10 people: 4–5 tablespoons sweet paprika (approximately 30–40 grams) plus 1 tablespoon hot paprika to the desired heat level. Paprika forms the foundation of the sauce, not just a flavouring: the quantity seems large but gives the goulash its characteristic flavour and colour. Always bloom in fat first before cooking with the meat for maximum aroma release.
At what temperature should you store Paprika?
Store Paprika at cool and dry, <20°C, not in de buurt of heatbronnen, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Paprika professionally?
The primary professional technique for Paprika is Bloemen in oil at matig vuur, 120-140°C olie for 15-30 seconden. Always verify core temperature with a calibrated probe thermometer.
Does Paprika contain allergens?
Paprika is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
