Paprika

Paprika is a rich red coloured powder made from a variety of mild sweet red pepper. Once the pepper has been dried and ground, the resulting sweet, mild or hot tasting seasoning may be used to flavour a wide range of dishes, such as fish stews and goulash. Paprika is also used to add colour, and as such may be used as a garnish for foods such as devilled or scrambled eggs and roasted potatoes topped with sour cream.

Although paprika is made in many countries across the world, the two major varieties are from Hungary and Spain. Hungarian paprika is considered to have the more superior flavour, and is usually sold as either a sweet or hot flavoured seasoning, although mild and semi-sweet varieties are sometime also available. Hungarian paprika goes well with savoury or rich tasting dishes, sauces and stuffings. It is also ideal for dishes that contain sour cream, noodles, meats and vegetables. It is an essential ingredient in the traditional dish of goulash. Spanish paprika is produced by using peppers that have been smoked over the coals of oak logs. This imparts an earthy flavour to the paprika, which works particularly well with dishes containing roasted meats eggs, potatoes and beans. However, Spanish paprika can be rather overpowering, so it is better to add it in moderation.