Paprika

A  powdered mix of dried peppers (sweet, bell, etc.) Used often in Hungary and the best varieties come from there.  Can be found in a range of heat from mild to hot as well as smoked.

Suggested uses:  Can add color as a garnish or a mild heat in assorted dishes.  Good with lamb, veal, shellfish, and fish.  Used often in goulashes and paired with milder veggies like cauliflower.


Photo courtesy of Michael Zimmerman