The Grocer: Paprika
So much more than just a vibrant colouring aid, paprika is Hungary’s national spice with a 200-year history behind it.
Familiar to most households, this zesty seasoning is made by grinding the pods of capsicums or peppers to create a fine powder. In Hungary, there are six classes of paprika, which include sweet, hot and smoked varieties. During harvesting time, the villages of Hungary turn a bright red thanks to the peppers that hang over the fences.
Paprika is a perishable staple, so it is best to purchase it in small lots and store it in a cool, dark place. Traditional Hungarian dishes such as goulash and papikash feature paprika as a key ingredient, but the spice has also become commonly associated with Spanish and Mexican dishes, including chorizo recipes.
These days, commercially grown paprika usually comes from Spain, South America and California, and varies in colour based on the peppers used to make it. When smoked, paprika is generally darker in colour and adds a delicious smoky flavour to your cooking.
You can add paprika to many of your favourite meals, or use it in this cheater’s poutin recipe, in an avocado hummus, on your baked eggs, in a macaroni salad, or, for an indulgent bite, try making parmesan smoked paprika crackers.
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