Paprika

Paprika is produced from crushing dried capsicum annuum, bell or chili peppers. It comes in a range of different levels from mild to hot and is used in many parts of the World to flavour and colour soups, stews, rices, sausages and most famously, Goulash. In Hungary, where Goulash originates they have many different grades of paprika and use it liberally on dishes like Paprikash. Paprika has a smoky flavour due to the use of using oak to smoke dry the spice and therefore, many different grades of smokiness can also be bought.

Paprika contains more vitamin C than lemon juice although much of this is destroyed through the drying process, therefore, it is not as useful as a source of vitamins. It can be used with Henna to create a hair dye. 

The Paprika most commonly found for sale is Hungarian mild or hot, or Spanish paprika. I use the mild sprinkled on eggs, pastas and anything pale coloured to add interest and a little smoke. The hotter paprika I use in Indian and Mexican cooking, as part of the spice mix when making curries or stews. 

To make a nice colour and flavour to meats when making a curry, I first heat 1 tsp paprika, 1 tsp turmeric and 1/2 tsp salt in a frying pan with 1 tbsp oil and heat on medium until bubbling. Then I add the meat and stir well to coat and gently fry until done. This meat can then be added to the prepared curry sauce which adds an element of smokiness, saltiness and earthiness. This mixture could also be prepared as a marinade for chicken, pork etc. for barbecuing or grilling.

Paprika is also an important element when I make Paella. I usually add some paprika and the Spanish Pimenton to add colour and spice.

Chorizo sausage have a lot of paprika added in their preparation and if chopped and fried in oil at the beginning of a stew or casserole, will release their paprika to flavour and colour the other ingredients you use.