Paprika is (and always has been) a classic on the spice shelf. Its strength lies not only in its excellent taste but also in its intense colour. It gives hearty rice meat, tasty paprika chicken and fiery goulash their characteristic appearance and incomparable spicy aroma.
There are many different varieties of paprika. They belong to the species Capsicum annuum and are composed of carotenoids (colouring agents), capsaicin (pungent agent), vitamins, sugar as well as fatty acids. Good to know: Peppers are a reliable source of vitamin C! The pepper originated 9,000 years ago in Central and South America. Today it is cultivated all over the globe. It is impossible to imagine cooking without paprika and its refined nuances which make for many exciting flavour sensations.
The raw materials for our paprika Rubino comes from the Serbian province of Vojvodina, which, with its many hours of sunshine, offers the optimal conditions for the pods to thrive. During the harvest, the ripe peppers are gently picked and sorted by hand. The fruits then have two weeks to ripen in the sun and further develop their full aroma.
Paprika is a sensitive raw material. To avoid germs and mould, drying takes place with as little contact with the ground as possible. The fruits are cleansed of impurities, the stalks are removed. After removal of the stalks, the pods are stored in aroma vaults protected from light and air. Exclusively the dried fruit flesh and a certain amount of seeds are added to the final product. This guarantees full flavour.
When it comes to peppers, the ASTA value is the measure of all things. It provides information about the intensity of the colour. The higher the ASTA value, the higher the quality of the paprika powder.
Paprika Rubino is on the highest quality level with 160 ASTA. It excels with its extremely high colour intensity and stability as well as its sweet and fruity aroma.
Sweet paprika has 120 ASTA and can be described as spicy in taste.
Hot paprika has a high capsaicin content, to which it owes its pungency. Its ASTA value of 60 is only half that of the sweet variety.