Paprika is strongly associated with Hungarian cuisine. They use in dishes such as chicken papirkash and goulash. It is used in many spiced meat products like Spanish chorizos. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews and casseroles. In India it is sometimes used in tandoori chicken to give it the red color. It is often used as a garnish for salad, appetizers and eggs. In Spain paprika is used to flavor shell fish dishes, rice, and season tomato and green pepper salads.

Paprika releases its color and flavor when heated. So when you sprinkle it over colorless dishes it improves the food’s appearance not its flavor. This is why it is often used as a garnish, not a flavoring. However you can used it as a flavoring by stirring the powder into some oil before adding it to a recipe. You can brush the paprika on meats, poultry, or fish. Its important to remember when using paprika in sauces that it has a high sugar content and burns easily. Add it only when liquid ingredients are present and do not cook it over high heat for too long.

The extractive form of paprika is oleoresin prepared from dried, seeds and ground pods using either hexane or ethylene dichloride. This product is use in certain sausage products, cheeses, soups, and foods where characteristic paprika flavoring and coloring are desired.

Paprika can be used creatively in cooking . Add 2 tablespoons to your favorite pasta sauce. Sprinkle it on potatoes or homemade fries for a change of seasonings. Use it liberally on poultry ,meat, and fish when cooking. Use paprika as a milder seasoning in chili or stews. It can even liven up some soups with color and flavor.
Give paprika a try next time you cook. Don’t forget it can be used for more than potato salad!