The red powder called "paprika" is actually a powdered manifestation of the red pepper plant, but not akin to "pepper" as we know it, the ground spice of peppercorns. Paprika can sometimes be more of a colorant than an aromatic spice depending on how it is used; but according to the varieties, paprika is used for its taste as well. Read on to learn more.
Instructions
1. Evaluate the ground paprika you buy at the store. Try to find out what kind of red pepper the paprika is made from and how long it has been aged. These factors affect the flavor of the spice.
2. Find Spanish paprika for cooking meat with garlic. The Spanish imported paprika has its own slightly sweet taste that complements many Mediterranean recipes.
3. Find Hungarian paprika for hot dishes. The Hungarian has more hotness to it than domestically made paprika. It is used in large quantities for dishes like sausage and potatoes.
4. Use domestic paprika for a colorant. Popular uses of this kind of paprika include deviled eggs and potato salad. The use of paprika with mayonnaise gives the dish a more palatable look.
5. Store paprika away from light and heat to keep it fresh.
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