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Food and Wine Dictionary


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 paprika    [pa-PREE-kuh, PAP-ree-kuh]

Used as a seasoning and garnish for a plethora of savory dishes, paprika is a powder made by grindingaromatic sweet red pepper pods. The pods are quite tough, so several grindingsare necessary to produce the proper texture. The flavor of paprika can range frommild to pungent and hot, the color from bright orange-red to deep blood-red. Mostcommercial paprika comes from Spain, South America, California and Hungary, withthe Hungarian variety considered by many to be superior. Indeed, Hungariancuisine has long used paprika as a mainstay flavoring rather than simply as agarnish. All supermarkets carry mild paprikas, while ethnic markets must besearched out for the more pungent varieties. As with all herbs and spices,paprika should be stored in a cool, dark place for no more than 6 months. Seealso  SPICES; HERB AND SPICE CHART

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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