Flavour Notes #34 - Paprika

ISSUE #34

ISSUE #34

PAPRIKA Capsicum annuum) A world of colour, warmth, and depth. Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Short History

Paprika’s story begins with the chilli peppers of Central America, brought to Europe in the 16th century by returning Portuguese traders. Hungarian farmers cultivated milder strains, giving birth to the sweet varieties we know today. Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Forms & Flavour

• Vibrant Colour: From deep crimson to orange-red. • Versatile Flavour: Sweet to smoky to hot. • Aromatic Complexity: Notes of fruit, earth, fire, and smoke. Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Culinary Uses

Best Uses: Stews, marinades, stroganoff, patatas bravas, rubs Flavour Pairings: Garlic, onion, tomatoes, bell peppers, potatoes, chicken, pork, monkfish, beef, sour cream, olive oil, lemon, dill, pickles, mushrooms. Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Featured Recipe:

Monkfish Stroganoff A luxurious twist on classic stroganoff made with monkfish, mushrooms, and a silky Hungarian paprika cream sauce. Link to full recipe: https://chefsnotebooks.com/maincourses/monkfish-stroganoff/ Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Chef’s Tip

• Heat paprika gently in fat — (butter, oil, or rendered meat fat) for 10–20 seconds. This “blooms” the spice, releasing colour and aroma. Burn it, and it becomes bitter. Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Health Benefits

Rich in antioxidants (carotenoids). Contains vitamin A and capsanthin. Supports eye health. Mild circulatory support via capsaicin. Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Fun Facts

1. Hungary has eight official grades of paprika. 2. Spanish pimentón is protected by PDO status (La Vera & Murcia). 3. Paprika is made from mild chilli varieties with seeds and veins removed. 4. 4. Its colour deepens when stored in cool, dark places. 5. Smoked paprika was originally made in monasteries. Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

Weekly Herbs & Spices

Chef’s Tips & Recipes Join 900+ chefs getting smart, seasonal spice insights Sign up at https://chefsnotebooks.com/newsletter/ Mark J French | ChefsNotebooks.com Flavour Notes – Herb & Spice Highlights 

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