Sally-Ann Creed Paprika Ground Non Irradiated

Paprika is one of the milder of the chilies and shares the medicinal qualities of most varieties of red peppers. It is high in vitamin C and carotenoids, making it a healthy addition to the diet, with seven times as much Vitamin C as oranges. Paprika releases its colour and flavour when heated, and is often overlooked and used as a garnish only. However you can use it as a flavouring by stirring the powder into some oil before adding it to a recipe. You can brush the paprika on meats, poultry, or fish.

50g non-irradiated ground paprika from Sally-Ann Creed’s range of health foods.

It’s important to remember when using paprika in sauces that it has high sugar content and burns easily. Add it only when liquid ingredients are present and do not cook it over high heat for too long.