Paprika Oleoresin is an oil-soluble extract prepared from dried, de-seeded and ground paprika pods using a solvent. After extraction, the solvent is removed under vacuum to meet prescribed regulations. While several other countries also produce it in smaller quantities, the major producers of oleoresins are Spain, India, Morocco and the United States.
Paprika Oleoresin is used in snack seasonings, sausage products, cheeses, soups and other foods where characteristic paprika coloring and flavor are desired. It can be standardized with vegetable oils to a wide range of ASTA color values and solubility characteristics for different applications. This flexibility often makes oleoresin paprika the product of choice where appearance on the finished product is the prime consideration. As with ground paprika, the oleoresin needs to be protected from strong light and excessive heat to avoid color degradation. Prior to use, containers should be stirred to ensure homogeneity.
Paprika oleoresin is available in many different levels of coloring strength, from product with 20,000 up to 140,000 standard color units (from ASTA Color 500 up to 3,500).
Spice Description
Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape. They may be small and round (Spain and Morocco) or pointed and cone shaped (Hungary and California). They are larger and milder than chilli peppers. Paprika is produces from peppers ripened to redness, sometimes called ‘pimento', the same as used to stuff olives. The powder can vary in color from bright red to rusty brown.
Bouquet: slightly warm and sweet
Flavour: ranges from sweet and mild to pungent and fiery.
Hotness Scale: 2-6
Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d'ouvres and salads for color. It spices and colors cheeses and cheese spreads, and is used in marinades and smoked foods. It can be incorporated in the flour dusting for chicken and other meats. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables. In India paprika is sometimes used in bandore chicken, to give the characteristic red color. Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for a salad dressing.
Fresh red peppers have more than seven times as much vitamin C as oranges, but the very high heat of modern drying destroys much of the vitamin C in paprika. It is however, an excellent source of beta-carotene, that the body converts to vitamin A.
