Hot Ground Paprika 1 kg (Case 10 kg) — Droghificio Sartori

Hot Ground Paprika: bold colour and heat for professional kitchens

Hot ground paprika is a fine red powder obtained by grinding dried peppers of the Capsicum genus. This 1 kg professional pack is processed and packed by Droghificio Sartori, the historic spice house of Bassano del Grappa active since 1926. With its intense red colour and decidedly pungent flavour, it adds heat, depth and a vivid colour to meat dishes, sauces, marinades and cured meats, making it a staple ingredient for restaurants, pizzerias and delicatessens.

What hot paprika is

Paprika is a spice made from dried and ground peppers of the Capsicum genus. The hot version (forte) retains a higher share of placental tissue and seeds, which concentrate the capsaicin responsible for the pungent kick, unlike the sweet (dolce) version which is milder. Cultivated across the Mediterranean and Central Europe for centuries, paprika became the signature spice of dishes such as Hungarian goulash and Spanish paella, and today is indispensable in barbecue rubs and charcuterie worldwide.

The producer: Droghificio Sartori

Droghificio Sartori was founded in 1926 in Bassano del Grappa, in the Veneto region, by Gino Sartori. Starting from the import and processing of spices, the company grew into a national reference for spices and flavourings, sourcing raw materials from more than 25 countries and serving professional kitchens and charcuterie producers. Grinding and packing in-house ensures consistent quality and freshly milled aroma.

Sensory profile

Fine, free-flowing powder with an intense brick-red to deep-red colour. The aroma is warm and slightly smoky; the taste is decidedly hot and pungent, with a clean pepper finish. The fine grind disperses evenly in sauces, doughs and dry rubs without leaving a gritty texture.

Technical specifications

Net weight 1 kg per pack, case of 10 pieces for a total of 10 kg. Single ingredient: ground hot paprika (Capsicum). Stored ambient in a cool, dry place away from light and humidity; once opened, keep the pack tightly closed to preserve colour and aroma. The 1 kg professional format is designed for high-turnover kitchens.

Professional uses

Use 5-10 g per kg of meat mix for sausages, salami and burgers; add to goulash and stews together with onion and a touch of fat so the colour blooms; build barbecue and tandoori-style rubs with salt, pepper and garlic; colour and season paella and rice dishes; whisk into tomato and cream sauces. Add hot paprika towards the end of cooking or off direct high heat: above roughly 140 degrees C it scorches and turns bitter, losing both colour and aroma.

Pairings and complementary products

Hot paprika works alongside ground black pepper, crushed chilli, garlic, cumin and sweet paprika to balance heat and colour. In a professional pantry it sits naturally next to other LAPA spices and seasonings, letting chefs dial intensity up or down by blending sweet and hot grades.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry product, no cold chain is required: direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Aargau, Lucerne and Basel, with 24-48 hour shipping to Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and the Grisons (Chur, Davos) via certified partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stocking up professional pantries.

Who it is for

Designed for restaurants, pizzerias, steakhouses, delicatessens, charcuterie producers, hotels, catering kitchens, Italian grocery stores and home cooks who want a reliable, freshly milled hot paprika in a professional format.