Perfect Food, Picnic, Tailgate, & Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

Home  | Ingredients  | Contact Us | About Us

 

Perfect Food, Picnic, Tailgate, & Backyard Recipes and more...

>

Barbecue Recipes

>

Beverage Recipes
> Bread Recipes

>

Cheese, Egg & Pasta Recipes
> Chili Recipes
> Cowboy Recipes
> Dessert Recipes
> Main Dish Recipes
> Penn Dutch Recipes
> Salad Recipes
> Salsa, Dip & Relish Recipes
Sandwich Recipes
> Slow Cooker Recipes
> Soup & Stew Recipes
> Vegetable & Side Dish Recipes
Features:
> Picnic Getaways
> Ask AlansKitchen
> Backyard 
> Menus
> Glossary
> Ingredients
> Terms

Paprika

Paprika is a sweet-to-mildly hot cultivar of the chilli pepper (Capsicum annuum, of the family Solanaceae). Paprika peppers are a bright red elongated or round fruit.

Paprika plants tolerate nearly every climate and are grown all over the world. A fairly warm climate is necessary for a strong aroma.

Hungary is probably the world's leading producer of paprika; in the United States, California and Texas are the main producers.

Paprika is often eaten as a ground powder but sometimes as a fresh vegetable. It is commonly used in Hungarian, Balkan, Middle Eastern, and Central Asian cuisines. The round type can be stuffed with cottage cheese or salad to make a portable lunch. Small slices of pickled paprika are traditionally stuffed into green olives in the U.S.

Some specialty varieties of paprika are hot but the generally available ground preparation is quite mild.

Smoked paprika has an extra strong smoky flavor. It is very strong and needs to be used in moderation, but it adds a distinctive touch to many dishes.


From Wikibooks, the open-content textbooks collection
 
 
 
2006 Alan's KitchenPowered by ...
Reproduction of material from any AlansKitchen pages 
without written permission is strictly prohibited
E-mail | AlansKitchen Privacy Policy