Paprika

are whole, little and very hot organic chilli peppers. In the spice mill with adjustable grinder. The chilli peppers are for real lovers of hot cuisine and should be used very carefully...

A traditional drying procedure gives the paprika powder its full aroma and bright colour. The classic amongst kitchen spices is often used for goulash, for marinating meat, fish or cheese platters...

Bird’s eye chili peppers are known to be hot and spicy… and they get even hotter the longer they are in the food being cooked. Cook the peppers whole. Then they are easier to remove before serving. Or make up your own decorative seasoning oil...

Cayenne pepper consists of finely ground chilli peppers. It is very hot and can be used to spice up any dish. But be careful: just a trace is all that’s needed to season beans, meat and pasta all’arrabbiata...

Hot paprika is very popular in the Balkans, Iran and Southern Asia. Nor should this deliciously spicy powder be missing from your cooking, especially when it comes to seasoning beans, lentils, meat or hot and spicy stews...

Sweet paprika tastes fruity sweet and gently spicy. It goes with poultry or stewed cabbage and adds an fruity finish to herb quark, savoury cheese spread or crudités. Enjoy the full paprika flavour without the fiery edge...

Chilli does not only provide Latin-American, African and Oriental cuisines with a spicy taste. Try it in drinking chocolate!...

In the small 50 g package. As a rule of thumb, the more intense the red colour, the milder the paprika. In the case of the spicy variety, it’s mostly the taste buds that see red. Hot paprika adds fruity spiciness to chutneys, pesto, spreads or curry dishes...

in the handy 50 g package. This deep red spice does not only fit to goulash, but also seasons meat, fish, egg dishes, cheese platters and spreads like Liptauer cheese spread...