Spicy Spotlight – Paprika

12 Jul

Ahh, paprika – the exotic flame of spices. Paprika is sold and used as a fine powder, ground from certain peppers. Spain and Hungary are probably the most well known European purveyors of paprika, with Spanish paprika generally known as a more milder version to Hungary’s richer and stronger paprika. However, Turkey and the US are also known for producing and selling paprika as well. I’ll bet when you buy the more common brands in the grocery store, like McCormick’s and what-not, if it isn’t specified as Turkish or Spanish or whatever, then it’s most likely manufactured here in the US.

There are many different varieties of paprika as well – from super-mild, to super-spicy, depending on the types of peppers it’s made from. I think Spain is best known for their smoked paprika – so named because the peppers are dried by smoking from oak wood. And color-wise, the more bright red versions of paprika are more mild. The more dull and brown the paprika, the sharper and hotter it will be.

Chicago Spice - PaprikaI know that paprika is used a LOT in Hungarian and Spanish cooking. It’s used to flavor chorizo and other sausages as well. And here in the US, it’s used a lot as a garnish – every good Southerner knows you can’t have deviled eggs or a good potato salad without some paprika sprinkled on top! It is used to provide color and a little kick to a lot of things – from cheese spreads to salad dressings to meat rubs. I’ve also read where commercial food manufacturers use paprika to provide color – if something is red or reddish-brown and the ingredients reference “natural colors”, there’s a good chance it has paprika in it.

If you’re not using paprika a lot, you should be! Don’t just save it for your deviled eggs – play around with different meats and dressings. Whenever I use it, I tend to use a lot – it blends well with olive oil and provides great color to whatever you’re cooking. Anytime you make any kind of dip as an hors d’oeuvre, or a snack, you should always add paprika. It will also help turn a plain-jane meal into something with a little more kick without adding a lot of spicy hotness.

When it comes to paprika, don’t be scurred!

Also, check out these other Spicy Spotlights on Rosemary, Sage, Thyme, Cilantro & Coriander!

Advertisements

6 Responses to “Spicy Spotlight – Paprika”

  1. Charish Mallery July 12, 2011 at 5:49 pm #

    This is awesome! I love playing around with spices!

Trackbacks/Pingbacks

  1. Spicy Spotlight – Coriander and Cilantro « Grazing In the City - July 12, 2011

    […] Also, check out this other Spicy Spotlight on Paprika! […]

  2. Spicy Spotlight – Sage « Grazing in The City - December 8, 2011

    […] check out these other Spicy Spotlights on Thyme, Paprika, Cilantro & Coriander! GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

  3. Spicy Spotlight – Thyme (of Your Life) « Grazing in The City - December 8, 2011

    […] check out these other Spicy Spotlights on Sage, Paprika, Cilantro & Coriander! Share this:TwitterFacebookEmailPrintLinkedInDiggLike this:LikeBe the […]

  4. Spicy Spotlight – Coriander and Cilantro « Grazing in The City - December 8, 2011

    […] check out these other Spicy Spotlights on Sage, Thyme, and Paprika! GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

  5. Spicy Spotlight – Rosemary « Grazing in The City - December 30, 2011

    […] check out these other Spicy Spotlights on Sage, Thyme, Paprika, Cilantro & Coriander! GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: