Paprika - Glossaries - Tools

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Paprika
A deep, rich in red colour spice made from the sweet variety of red pepper and is milder than cayenne pepper. It is widely valued for its colour which enlivens pale, creamy- coloured dishes.

Use:It is very popular in Hungarian goulash and in Spanish sausages and salamis. Potato salad, cauliflower au gratin, chicken or fish are more delicious with a light sprinkling of paprika and it can be used as a rub or marinade for meat or chicken.

10 things to do with Paprika

-	African ribs with peanut sauce and futari	-	Baked stuffed vegetables
-	Baked brinjal with chicken	-	Algerian marinade for baby chicken
-	Hake with tomato	-	Hummus
-	Isidudu (pumpkin pap) with curried cabbage and liver	-	Indian tortilla
-	Macaroni with Vienna sausages	-	Mexican chilli beef

All listings under 'P' in A-Z OF HERBS AND SPICES

- Paprika
- Pepper
- Parsley

New York Bartenders Guide
by Sally Ann Berk

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