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closeBourbon Madagascar / Papua New Guinea / Indian / Uganda / Vanilla Beans and Seeds
closeVanilla Extracts / Vanilla Paste
closeExtracts and Flavors for Baking
closeTTB Approved Flavors for Beer, Cider, Wine & Spirits
closePropylene Glycol Free (PG Free) Extracts / Flavors
closeExtracts and Flavors for Ice Cream
closeBakery Emulsions (Ethyl Alcohol Free)
closeBeverage Emulsions & Extracts - Root Beer / Ginger Ale / Cola
closeEssential Oils, Pure, Undiluted, Therapeutic Grade
closeChili Peppers
Amarillo or Ajis Amarillo Chili Powder
Chipotle Flakes and Powder
Guajillo, Chili Powder
Habanero, Chili Powder
Jalapeño Pepper Powder
Marash or Maras Biberi Pepper Flakes
New Mexican, Chili Powder
Pasilla Negro, Chili Powder
closeAromatic Chemicals - Menthol / Vanillin / Ethyl Vanillin / Other
Product Information

Silver Cloud Estates, LLC
1550 Caton Center Drive
Suite H
Halethorpe, MD 21227
Phone  410-565-6600
Fax 410-565-6601


Paprika - Hungarian & Spanish - DISCONTINUED

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Kosher – Product is kosher certified by Earth Kosher.

Paprika - Hungarian & Spanish - DISCONTINUED

Paprika (Capsicum annum) grows throughout the world including the Southwestern United States. A Hungarian word, paprika is a long fruited, sweet species of capsicum. The spice, which is used primarily as a food color, is produced from the ripe fruit, which has been deseeded, destemed, dried and ground. Paprika is an excellent source of vitamins and has more vitamin C than oranges. Hungary's Nobel prize-winning Albert Szent-Györgyi first discovered vitamin C in paprika peppers.

Paprika is the national spice of Hungary and is an essential ingredient in many Balkan dishes. Most Hungarian paprika has a somewhat musty flavor and is sweet with no heat. We offer a variety of the Hungarian paprika that has mild heat. Any paprika with heat is called "hot" to separate it from the typically sweet varieties. In Hungary this variety is known as "félédes." Another type with more heat is known as "eros." Due to the popularity of chilies, growing paprika without heat can be a challenge. Capsicum annum will cross pollinate with any variety of capsicum frutescens. All the capsicum frutescens varieties have heat and are dominant. As a result, paprika will usually have heat if grown near other types of capsicum.

Spanish paprika has less flavor than Hungarian. While also slightly musty, its mild flavor almost disappears with cooking. The Spanish use paprika in everything from chorizo sausage and lomo to chilindron sauces. They sprinkle it on top of octopus, fish, chicken and even fried eggs!

208-370Paprika, Spanish - 2.00 oz. jar$3.46
208-366Paprika, Hungarian Hot - 2.00 oz. jar$4.12
208-368Paprika, Smoked - 2.50 oz. jar$4.94
208-1413Paprika, Spanish - 1.00 lb. pouch$5.38
208-371Paprika, Spanish - 8.00 oz. jar$6.04
208-367Paprika, Hungarian Hot - 8.00 oz. jar$8.86
208-1403Paprika, Hungarian Hot - 1.00 lb. pouch$9.33
208-369Paprika, Smoked - 9.00 oz. jar$11.42
208-1408Paprika, Smoked - 1.00 lb. pouch$11.65
208-1414Paprika, Spanish - 2.50 lb. pouch$12.58
208-1404Paprika, Hungarian Hot - 2.50 lb. pouch$22.30
208-1088Paprika, Spanish - 5.00 lb. pouch$22.98
208-1409Paprika, Smoked - 2.50 lb. pouch$27.99
208-1405Paprika, Hungarian Hot - 5.00 lb. pouch$42.10
208-1415Paprika, Spanish - 10.00 lb. pouch$42.15
208-1410Paprika, Smoked - 5.00 lb. pouch$53.31
208-1406Paprika, Hungarian Hot - 10.00 lb. pouch$78.62
208-1416Paprika, Spanish - 25.00 lb. pouch$89.07
208-1411Paprika, Smoked - 10.00 lb. pouch$100.00
208-1407Paprika, Hungarian Hot - 25.00 lb. pouch$173.71
208-1412Paprika, Smoked - 25.00 lb. pouch$223.36
Overall Product Rating: 5 out of 5
Great Recipes


Clam Dip with Sour Cream

Always a favorite at parties.



Combine the first 9 ingredients and mix well. Turn into an attractive small bowl. Garnish with paprika. Place on a large plate and surround with assorted crackers.

Yields - 3/4 cup


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Chili Con Carne

Chili Con Carne from The Complete Low Fat Cookbook.


  • 6 oz. dried black-eye peas
  • 1-1/2 lb. fresh tomatoes
  • 1-1/2 Tbsp. vegetable oil
  • 2 lbs. trimmed chuck steak, cubed
  • 3 onions, thinly sliced
  • 2 cloves garlic, chopped
  • 2 tsp. ground Cumin Seed
  • 1 Tbsp. Spanish Paprika, Spanish
  • 1/2 tsp. ground Allspice (Pimento)
  • 2 Tbsp. ground Chili Powder, dark
  • 1 Tbsp. brown sugar
  • 1 Tbsp. red wine vinegar


Put the beans in a bowl, cover with water and leave overnight to soak. Drain well. Place the tomatoes in a bowl of boling water for 30 seconds, then transfer to a bowl of ie water. Drain and peel the skin from tomatoes. Halve tomatoes and remove seeds and finely chop.

Heat 1 Tbsp. oil in a pot and add half the meat. cook over medium heat for 2 minutes, or until weel browned. Remove from pot and repeat with remaining meat.

Add onions to pot with rest of the oil. Saute onions over medium heat for 5 minutes. Add garlic and spices and cook while stirring for an additional 1 minute. Add 2 cups of water and stir. Return meat to pot with beans and tomatoes. Bring to a boil and then reduce heat and simmer, partially covered for 2 hours or until meat is tender. Stir in sugar and vinegar and season with salt. Serve with flour tortillas.

Serves: 6

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Goat Cheese with Smoked Paprika, Garlic, Sundried Tomatoes and Capers

Recipezaar recipe #370939. Can substiute the herbed goat cheese found in most supermarkets.


  • 4-5 garlic cloves
  • 1 Tbsp. virgin olive oil
  • 4 - 6 ounces of goat cheese
  • 1-1/2 tsp smoked Paprika - Hungarian, Spanish, Smoked
  • 1/4 cup sun-dried tomato packed in oil, drained
  • 2-3 Tbsp. capers, drained
  • 1/2 rustic baguette


Unrap goat cheese and let stand until room temperature. Heat oven to 350 F and place unpeeled garlic cloves on a pan and drizzle with virgin olive oil. Place in a hot ovena nd roast until garlic is soft, about 15 minutes. Remove and allow to cool. Add thje paprika to the goat cheese. Skin and add roasted garlic to cheese. Add olive oil and mix. The cheese will turn a pinkish-orange color. Cut baguette into slices about 1/3-inch thick. Spread cheese mixture on each slice. Place sun-dried tomatoes and a caper or two onto each slice of bread.

Serves: 4-6

Print Recipe

View more recipes using this ingredient:  1 , 2 , 3 

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Why Buy Your Spices at Silver Cloud Estates?

Why buy spices online when they are so readily available at your local store? The answer is quality and price. The spices sold at your local store are often a year or two old. As spices age, they loose much of their flavor. Silver Cloud's spices are always fresh, never old. Our products are also an excellent value. When you need spices, click on Silver Cloud Estates for the freshest products at great prices.

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Silver Cloud Estates

Vanilla beans, vanilla extract, natural flavors, TTB flavors, imitation extracts, essential oils, bakery emulsions, propylene glycol free flavors, vanillin, ethyl vanillin, menthol and chili peppers for baking, beverages (including beer, wine & spirits) and ice cream – Silver Cloud Estates.


Vanilla bean and extract prices have increased significantly this year. This is due to a smaller than expected crop in Madagascar last year. This was aggravated by early picking and the vacuum packing of uncured beans. While short term the news is not good, the 2016 flowering was excellent and we anticipate a good harvest. This may lead to some price softening, but with the strong demand for vanilla we have seen it is hard to say how much relief we will see. We will know more later this year as new crop, cured beans become available. Best case we do not anticipate any significant reduction in price before the end of the 1st quarter of 2017.

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