PAPRIKA, 120-140 ASTA
 HOME CONSUMERSIf purchasing for home use, please go to www.riceriverfarms.com |
| 18 Oz. Jar | $12.75 |
PAPRIKA, 120-140 ASTA
PAPRIASTA-18
Description:
This colorful and vibrant spice adds brilliant color and a unique flavor to foods. Paprika is made by grinding and drying a certain type of red chile pepper found originally in Central America. The peppers used for making Paprika are closely related to the Pimento. The Spanish brought Paprika to Europe where it was quickly adopted into the Hungarians national cuisine. Paprika releases its color and flavor when heated. The red color of Paprika is expressed in units determined by the American Spice Trade Association (ASTA). A good color Paprika would have 80-90 ASTA units. The units may go from as low as 30 ASTA for a low color Paprika to 150 ASTA units for a high color Paprika.
Ingredient Statement:
Paprika.
Product Description
Paprika is made by drying and grinding a specific type of red pepper found originally in Central America. The peppers used for making Paprika are closely related to the Pimento. The Spanish brought Paprika to Europe where the Hungarians quickly adopted it into their national cuisine.
Physical
Color: Bright red.
Flavor: Typical of paprika.
Size: Min 80% - US #30 screen.
Chemical
Moisture: Maximum 12% Sulfites: N/A Heat Level: N/A
Ingredient Statement:
Paprika.
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Bag in box or to customer specification.
Storage Conditions: Store in a dry, cool place.
Microbiological
SPC: <1,000,000 cfu / g
COLIFORM: <500 cfu / g
YEAST: <2500 cfu / g
MOLD: <2500 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
| Nutrition Facts | |
|---|---|
| Serving Size 1/4 tsp (.5g) Number of Servings |
|
| Amount Per Serving | |
| Calories 0 | Calories from Fat 0 |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0g | 0% |
| Sodium 0mg | 0% |
| % | |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0 g | |
| Protein 0g | % |
| Vitamin A | 5% |
| Vitamin C | 1% |
| Calcium | 0% |
| Iron | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
Paprika is often used with egg dishes, poultry and shrimp yet is excellent in cream based sauces and soups. Since Paprika only releases its color and flavor when heated, sprinkling it over colorless dishes may improve their appearance but will do little for their taste.
Recommended Preparation Instructions:
Add directly to recipes as called for or sprinkle over foods to flavor and garnish.