Capsicum (Bell Peppers) is native to the Americas, were discovered by Columbus and introduced to the Spanish who dried and ground the peppers to form Paprika. Paprika became popular throughout Europe, the Ottoman Empire and Hungary in particular. Sweet Paprika has a mild fruity and peppery flavour. Paprika is famously used in Hungarian goulash and is used in cured sausages like Spanish Chorizo. Paprika flavours and colours shellfish, rice, and sausage dishes. Paprika gives a depth of flavour to red meat stews and casseroles. Paprika can be added to salsas and sauces like Romesco sauce.
Uses and Ideas! ©
- A dusting of Paprika will enhance the flavour of egg dishes e.g. omelettes/scrambled eggs/frittatas etc.
- An equal quantity of Paprika and ground cumin makes a simple and tasty spice rub for red meats/chicken.
- Paprika is useful as a simple garnish for almost any savoury dish. Combine paprika with butter/olive oil and lemon zest, use as a baste for fish fillets before grilling.
- Paprika can be mixed with bread crumbs before sprinkling them over casseroles, gratins or potatoes.