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.
Paprika should be kept in a sealed container in a cool, dark place.
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.
In Hungary, there are 6 classes of paprika.
Some people mix paprika with henna to create a beautiful red hue.
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!
Paprika is a good source of vitamin A and vitamin E. Additionally, paprika is a good source of iron.
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