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Frontier Co-Op Natural Products Spanish Paprika Sweet Ground -- 16 oz


Frontier Co-Op Natural Products Spanish Paprika Sweet Ground
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Frontier Co-Op Natural Products Spanish Paprika Sweet Ground -- 16 oz

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Frontier Co-Op Natural Products Spanish Paprika Sweet Ground Description

  • Capsicum annuum
  • Ground
  • Non-Irradiated
  • Kosher

Frontier Co-op® Spanish Paprika (Capsicum annuum) is native to South America but is now cultivated throughout the Middle East, Europe, and the United States. Capsicum Annuum is larger and much milder than its cousin the chili pepper.

 

This Spanish paprika pairs well with egg, bean, and potato dishes. It also works well with roasted and grilled meats. You can also add this to the flour used for poultry, meats, seafoods, and salad dressings!

 

Paprika is used to add a warm, natural color and a mildly spicy flavor. Fragrantly sweet and intensely colorful, this is a great spice to keep on hand. Our paprika delivers a robust, sweet aroma.

 

Frontier Co-op Spanish Paprika is grown and processed in Spain. Our unique blend is non-irradiated and kosher certified.

 

Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 tsp (0.7 g)
Servings per Container: 0
Amount Per Serving% Daily Value
Calories0
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein0 g
Vitamin A6%
Vitamin C0%
Calcium0%
Iron0%
Other Ingredients: Chili peppers, silicon dioxide (an anti-caking agent).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Buffalo Chicken Nachos (Dairy-Free)

This hearty plate of buffalo chicken nachos is really all about the homemade sauce. Make it from scratch with a masterful blend of spicy, salty and savory ingredients you probably already have in your kitchen. Toss on better-for-you vegan shredded cheese and drizzle on a dairy-free creamy ranch dressing for a fresh, satisfying and flavorful buffalo chicken experience. Tip: Start with a sturdy tortilla chip to avoid the dreaded soggy bite.   Buffalo Chicken Nachos in Sheet Pan

Buffalo Chicken Nachos (Dairy-Free)

  • 2 organic chicken breasts
  • 1 Tbsp. olive oil
  • Sea salt

Buffalo sauce

  • 1 Tbsp. hot sauce
  • 1/4 cup avocado oil
  • 2 Tbsp. coconut oil
  • 1/4 cup apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/8 tsp. Redmond Real Salt
  • 1 Tbsp. honey
  • 1 Tbsp. Primal Kitchen Ketchup
  • 2 Tbsp. Bragg Liquid Aminos
  • 1 tsp. mustard powder
  • ¼ tsp. onion powder
  • 1/4 tsp. paprika
  • ¼ tsp. ground cinnamon
  • 1/8 tsp. black pepper
  • 1 Tbsp. Bob's Red Mill Tapioca Flour

Nachos

  • 1 pkg. (10 oz.) tortilla chips
  • 1 cup vegan shredded cheddar cheese
  • Sprinkle Nutritional yeast

Toppings

  • Drizzle Primal Kitchen Ranch Dressing
  • Fresh cilantro (chopped)
  • Green onions (sliced)
  • Guacamole
  • Lime wedges
  1. Preheat oven to 450 degrees F.
  2. In baking dish, place chicken breasts, drizzle with olive oil and sprinkle with salt. Bake 15 minutes. Remove, set aside to cool and turn oven to 350 degrees F.
  3. In saucepan over medium heat, combine all ingredients for Buffalo sauce except tapioca flour. Whisking continually, bring to simmer. As soon as liquid bubbles, remove from heat and whisk in tapioca flour.
  4. Using fork, shred chicken and add to bowl with Buffalo sauce. Mix well.
  5. On sheet pan, scatter and arrange tortilla chips. Spread Buffalo chicken over chips. Sprinkle evenly with cheese and nutritional yeast. Bake in 350-degree oven 5-10 minutes until golden.
  6. To serve, top with drizzle of ranch dressing, fresh cilantro and green onions Add dollops of guacamole and lime wedges, if desired.

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