Paprika

* Exported from MasterCook *

Paprika

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paprika [pa-PREE-kuh; PAP-ree-kuh] Used as a seasoning and garnish for a pletho
ra of savory dishes, paprika is a powder made by grinding aromatic sweet red pe
pper pods. The pods are quite tough, so several grindings are necessary to prod
uce the proper texture. The flavor of paprika can range from mild to pungent an
d hot, the color from bright orange-red to deep blood-red. Most commercial papr
ika comes from Spain, South America, California and Hungary, with the Hungarian
variety considered by many to be superior. Indeed, Hungarian cuisine has long
used paprika as a mainstay flavoring rather than simply as a garnish. All super
markets carry mild paprikas, while ethnic markets must be searched out for the
more pungent varieties. As with all herbs and spices, paprika should be stored
in a cool, dark place for no more than 6 months.

from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst, Barron's
Educational Services, Inc.

•Paprika

Hungarians use an amazing amount of Paprika. If you are going to make Hungarian
dishes you must buy imported Paprika. Do not use the paprika in the little jar
s in the supermarket. It is not the same quality as imported. Paprika comes in
six categories: exquisite delicate, delicate, noble sweet, semi-sweet, rose, an
d hot. I usually buy Szeged brand Paprika "Sweet Delicacy". It is not spicy but
has excellent flavor. If you want fiery hot, then look for paprika labeled "Er
os" which means hot. Any Paprika labeled "Sweet" or "Edesmes" has a lack of spi
ciness.

Pimiento

Pimiento grow on low spreading plants, and are similar to bell peppers. Pods ar
e dark green, and ripen to bright red. I bought these from a local grower at th
e farmer's market. Thick, semi-tapering pods. Typical uses: Canned and used to
stuff olives. Used fresh like bell peppers. Can be pickled or dried and used fo
r paprika.

busted by Judy R.


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