Hungarian Paprika and Cooking and Recipes

A lot of people think paprika is sprinkled on top of food, for looks, and really doesn’t have much taste. Well, the dried up stuff you buy in the grocery store is good for that! Actually, the store bought stuff is not that bad. But Real Hungarian Paprika has a LOT of robust  flavors! 

In fact, you may not know that paprika can be hot or sweet.  Paprika, Capsicum annuum, is a sweet-to-mildly hot cultivar of the chile pepper of the family Solanaceae. C.annuum is a native of South America; however it is cultivated most extensively in Hungary.

Hungarian paprika is known as stronger and richer than Spanish paprika, which is quite mild, though through controlled breeding they are becoming more alike. To maintain the stronger taste that consumers expect, some spice companies add cayenne to heat up Hungarian paprika.

Paprika deteriorates quickly, so it should be purchased in small quantities and kept in airtight containers away from sunlight.

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour. It spices and colours cheeses and cheese spreads, and is used in marinades and smoked foods. It can be incorporated in the flour dusting for chicken and other meats. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables. In India paprika is sometimes used in tandoori chicken, to give the characteristic red colour. Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for a salad dressing.

There are some really good quality Paprikas  on Amazon


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