Hungarian Sweet Paprika (ounce)
Paprika is a chile pepper family of the genus Capsicum annuum. Although paprika is frequently associated with Hungarian cuisine, the chiles are native to the Americas and were introduced to the old world by Christopher Columbus on his excursion around the Antilles (the islands of the Caribbean), Central America and Southern Mexico in the 15th century. Today, paprika is primarily grown in China, Hungary, Peru, Spain, the US and Zimbabwe. Paprika is the 4th most consumed spice in the world and is a powder made from grinding the pods of various Capsicum annuum chiles. Used for flavor and color, it is often found in chili, marinades, rubs, stews and spice mixes. Depending on the variety of chile and how it's processed, the color may range from brown to a bright red and the heat from mild to spicy. We carry four different types of paprika and each has it's rightful place in any well-stocked kitchen. Once heated, paprika releases its color and flavor. So when you sprinkle it over colorless dishes it, improves the food’s appearance but not its flavor. This is why it is often used as a garnish, not a flavoring. However, you can use it as a flavoring by stirring the powder into some oil before adding it to a recipe. You can brush paprika on beef, fish or poultry. It's important to remember when using paprika in sauces that it has a high sugar content and so it burns easily and will leave a bitter taste. Add it only when liquid ingredients are present and add it to the cooking process early so that it doesn't cook over high heat for too long. Use paprika with white cheeses, egg dishes, salads, marinades, stews, casseroles and it also goes well with most vegetables, pork and rice dishes. Paprika works well in combination with allspice, caraway, cardamom, garlic, oregano, pepper and turmeric.