Paprika - capsicum tetragonum
Paprika is derived from sweet red peppers. These are not the same sweet reds we get in our markets. They tend to be slightly more pointed at their tips and have a more pungent flavour. Hungarian paprika became naturalized in Hungary after travelling there via Spain and Morocco from its origins in southern Mexico. Spanish paprika comes from a similar pepper called the pimiento (pimento).
Hungarian sweet: starts with a sweet and sour tone on the tip of the tongue.
Spanish: similar to Hungarian but with a very slight hotness.
How to Use:
Great as a colourful garnish on many dishes including casseroles, dips, salads, omelets. potatoes and cream soups. Use to flavour soups, egg dishes, stews, chicken, coleslaw, tomato and meat sauces, stuffings, fish, meats and vegetable dishes and rice.
Meat coatings 1 tablespoon in a 1/2 cup flour for dredging meat
Salad dressing 1/4 teaspoon in a cup of oil and vinegar with other herbs
Vegetables 1/2 teaspoon in a 1/4 cup butter for frying potatoes or vegetables
Welsh rabbit 1 teaspoon per cup of welsh rabbit sauce
Hungarian Goulash 1 tablespoon per 2 to 3 pounds beef
Paprika contains more vitamin C than citrus fruits and is an excellent source of vitamin A.