Paprika

Paprika

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From
Encyclopedia of Food and Cookery

A spice made from a sweet variety of red pepper, grown widely in Europe. It should be a deep, rich red colour, with a mild, sweet aroma. The best paprika is said to come from Hungary, where it goes into the characteristic meat dish of that country, Goulash.

Paprika is also valued for its colour, which enlivens any pale, creamy-coloured dish. Potato salad, cauliflower au gratin or a dish of creamed chicken or fish is all the more appetising for a light sprinkle of paprika.

Always buy paprika in small quantities, since even the best, or ‘noble’, paprika loses its spicy qualities when stored very long. For that reason, the quantity of paprika for a recipe is not always specified precisely because it depends on individual tastes and the quality of the paprika.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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