Paprika is made by drying and grinding a specific type of red pepper found originally in Central America. The peppers used for making Paprika are closely related to the Pimento. The Spanish brought Paprika to Europe where the Hungarians quickly adopted it into their national cuisine. Paprika's red color is measured by the ASTA number. The higher the number the brighter the color. Paprika is principally used as an ingredient in a broad variety of dishes throughout the world. Paprika (pimentón in Spain) is principally used to season and color rices, stews, and soups, such as goulash. In Spain, Germany, Hungary, and Turkey, paprika is also used in the preparation of sausages as an ingredient that is mixed with meats and other spices. Olives are also commonly stuffed with minced portions of these peppers. Instead of eating, paprika may be smoked for additional flavor.
Suggested Use: Paprika is often used with egg dishes, poultry and shrimp. It gives flavor and color to dishes. Paprika is used in cream based sauces and soups.
Basic Preparations: Add directly to recipes as called for, or sprinkle over foods to flavor and garnish.
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