Paprika

by Laurie

General: Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.

Region Produced: The peppers used in Paprika are grown in Hungary, Spain, South America, and California.

Traditional Uses: Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles.

Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.

Aroma/Taste: Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor.

History: Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions.

Storage: Refrigerate.

Ideas: Paprika is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. This is especially good on roast turkey.