{"product_id":"stekovics-paprikapulver-edelsuess","title":"Sweet paprika powder","description":"\u003ch2 id=\"speakable-headline\"\u003eStekovics Sweet Paprika Powder from Burgenland\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003e\u003cem\u003eStekovics sweet paprika powder is a mild, fruity-sweet spice powder made from Pannonian paprika pods that dry on the plant and are ground in three stages in a small stone mill. Not an industrial powder with stem and leaf particles, but hand-cleaned pods from a single family in Burgenland.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eStekovics sweet paprika powder\u003c\/strong\u003e spices up your kitchen with the fruity-mild aroma of sun-dried paprika pods from the Pannonian basin near Lake Neusiedl. Sweet means: no heat, lots of sweetness, lots of pod fruit. It comes to you in a 200-gram bag, bright red, finely ground, and so full of character that you'll smell the difference from supermarket powder as soon as you open it.\u003c\/p\u003e\n\u003ch3\u003eBright red, fruity-sweet, without heat\u003c\/h3\u003e\n\u003cp\u003eAs soon as you tear open the bag, a warm, sweet-spicy scent greets you — ripe paprika, a hint of tomato sun, a touch of wood. No note of bitterness, no dusty hint of hay, as you know it from cheaper powders.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the sweet paprika presents itself as a rounded, fruit-accentuated aroma that slowly unfolds in warm dishes and remains surprisingly direct in cold ones. Juicy, sunny, mild — and so color-intensive that even a small spoon gives your goulash the deep burgundy red that a good Pannonian dish simply has.\u003c\/p\u003e\n\u003ch3\u003eWe like it with goulash, paprika cabbage and cream cheese bread\u003c\/h3\u003e\n\u003cp\u003eThe sweet powder is a reliable companion to Pannonian cuisine. In goulash, its sweetness only develops if you sauté it briefly in fat with the onions — not too hot, otherwise it will become bitter.\u003c\/p\u003e\n\u003cp\u003eIn paprika cabbage, you can add it generously, with caraway and a dash of vinegar towards the end. We also like it for cold seasoning: sprinkled over potato salad, stirred into quark for a spread with chives, or as a splash of color and aroma on an egg dish with soft pumpernickel. If you want to expand your spice rack, you'll find \u003ca href=\"\/en\/collections\/salz-und-gewuerze\"\u003eother salt and spice specialties\u003c\/a\u003e with a similarly clear signature in our selection.\u003c\/p\u003e\n\u003cp\u003eStore it dry, dark, and tightly sealed — then the color vibrancy will last for many months. A small screw-top storage container in the spice cabinet, stored away from light, is the best solution.\u003c\/p\u003e\n\u003ch3\u003eStone mill in three stages, de-stemmed by hand\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/erich-stekovics\"\u003eErich Stekovics\u003c\/a\u003e cultivates traditional paprika varieties on his fields in Frauenkirchen on Lake Neusiedl, which have been used in the Pannonian basin for generations. The pods are allowed to dry on the plant — fully ripened, without mechanical haste.\u003c\/p\u003e\n\u003cp\u003eOnly then are they harvested, pod by pod, manually de-stemmed and cleaned of leaf and stem residues with a knife. What industrial machines take with them — stems, green leaves, anything that dilutes the taste — stays in Stekovics' field. This creates a powder made from pure pod fruit.\u003c\/p\u003e\n\u003cp\u003eIn a small mill, the dried material is then very carefully crushed in three stages with stone millstones. The gentler the grinding, the less frictional heat is generated — and the better the essential oils of the pod are preserved in the powder. You can taste that. Once you've held such a paprika powder in your hand, you'll hardly want to see industrial spice again.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eEnjoyment Tip\u003c\/h3\u003e\n\u003cp\u003eWe like it classic in beef goulash — a small handful of powder directly into the softly sautéed onions in the casserole, removed from the heat, briefly stirred with tomato paste, then only the meat and broth. This preserves the sweetness and the deep red color. A well-stocked Pannonian pantry also includes reaching for the pickled tomatoes and peppers from our selection \u003ca href=\"\/en\/collections\/antipasti-und-eingelegtes\"\u003eAntipasti \u0026 Pickled\u003c\/a\u003e.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"200 g","offer_id":56407225598278,"sku":"047STE0030","price":16.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/stekovics-paprikapulver.jpg?v=1776674640","url":"https:\/\/genussland.de\/en\/products\/stekovics-paprikapulver-edelsuess","provider":"genussland","version":"1.0","type":"link"}