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Capsicum extracts, derived from the vibrant and spicy capsicum pepper, are gaining popularity for their diverse applications in health, wellness, and industry. This article delves into the different types of capsicum extracts, including capsicum extract, oleoresin capsicum, chilli oleoresin, and capsicum seed extract, and highlights the role of capsicum oleoresin suppliers in providing these potent products.

Of course, you could always leave the hot sauce to the experts. At Hongrispice, each bottle purchased directly supports the community gardens and urban farms who grow peppers to make these hot sauces. So you not only get a great flavor, but also the satisfying feeling of supporting small farmers right in your very city. So why don’t you pick up a variety pack and compare what our very own Culinary of Institute of America Chef King Phojanakong has whipped up with what you can create in the kitchen?

Paprika is known for its smoky and slightly bitter flavor, with a spicy kick that ranges from mild to hot. The level of spiciness depends on the type of paprika used, with Hungarian paprika being the spiciest and Spanish paprika being the mildest. The smoky flavor comes from the way the peppers are dried and smoked before being ground into powder. Paprika is commonly used in Hungarian, Spanish, and Moroccan cuisine, and is a key ingredient in dishes such as goulash, paella, and tagines.