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Paprika

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.

 

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