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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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