Find your recipes and restaurants here


03 Nov 2009

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.


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.