| Paprika [pa-PREE-kuh; PAP-ree-kuh] Used as a seasoning and garnish for a plethora of savory dishes, paprika is a powder made by grinding aromatic sweet red pepper pods. The pods are quite tough, so several grindings are necessary to produce the proper texture. The flavor of paprika can range from mild to pungent and hot, the color from bright orange-red to deep blood-red. Most commercial paprika comes from Spain, South America, California and Hungary, with the Hungarian variety considered by many to be superior. Indeed, Hungarian cuisine has long used paprika as a mainstay flavoring rather than simply as a garnish. All supermarkets carry mild paprikas, while ethnic markets must be searched out for the more pungent varieties. As with all herbs and spices, paprika should be stored in a cool, dark place for no more than 6 months. If you've got it, but don't know what to do with it, below are some traditional dishes that the spice complements nicely. |
| Salads | as a garnish for almost any salad |
| Soups & Stews | bean; meat; vegetable |
| Fish & Poultry | chicken; turkey |
| Meats | beef; veal |
| Vegetables | almost any vegetable |
|
Pasta; Grains; Dried Beans |
almost all pasta, grains and dried beans |
| Cheese & Egg Dishes | almost all savory cheese and egg dishes |
| Sauces | almost all savory sauces |
| Miscellaneous | butter spreads; garnish |
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