Spanish Paprika- Capsicum annum
Organic Spanish Style Paprika is commonly made with smoked peppers that bring a deeper, smokier flavor to the table.
Spanish Paprika vs. Hungarian Paprika Info:
Today, Spanish and Hungarian paprika are two of the most common varieties of the spice, with the latter arguably better known in places like the US. But the climate and preparation techniques differ greatly between Hungary and Spain, resulting in two distinct versions of the same spice.
The cooler climate in Hungary allows the peppers grown there to retain their natural sugars, resulting in a sweeter-tasting paprika. Hungarian paprika uses toasted peppers, and the final product comes in comes in eight different varieties with varying degrees of pungency and spiciness.
Meanwhile, the warmer growing conditions in Spain changes the flavor of the peppers—and the resulting paprika—quite a bit. Many (but not all) Spanish paprikas use smoked peppers (more on that in a bit!), giving Spanish pimentón its distinctive smoky flavor.