WIKI
Paprika

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Paprika

• Paprika is a spice most commonly associated with Hungarian cuisine and made from bell pepper.

• This spice ranges from mild to hot; for the spicier varieties, the seeds and stalks are included which adds heat.

• This ground spice originated in central Mexico and became common in Hungary starting in the 19th century.

• Paprika is produced in some parts of the USA, Hungary, Spain, and China.

Seasonality

Year-Round

Selection & Storage

• Paprika should be kept in a sealed container in a cool, dark place.

Cooking Tips

Paprika is a wonderful addition to chili, stews, rice, and poultry.
Sprinkle chicken breasts with salt, pepper, olive oil, and paprika. Bake until chicken is cooked through.
Try your hand at Goulash - a thick beef stew from Hungary. This hearty stew will cure what ails you!

Clever Uses

• Heat olive oil over medium heat. Take off the stove and add paprika. Allow mixture to sit for at least 20 minutes and then strain. Add this paprika-infused oil to dishes for a bit of extra heat.

Health Benefits

Paprika is a good source of vitamin A and vitamin E. Additionally, paprika is a good source of iron.

Food Science

• In Hungary, there are 6 classes of paprika.

• Some people mix paprika with henna to create a beautiful red hue.

Corrections or improvements? Email us at

content@sidechef.com

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