|
|
|
paprika
|
Many people associate the bright red color of paprika with the traditional
Hungarian stew known as goulash. This thick, spicy stew of beef,
vegetables and a special type of egg pasta gets its characteristic flavor from
adding paprika to sauteed onions and cooking just long enough to bring out the
flavor without turning bitter.
Paprika is made of the dried, ground fruit of the capsicum (chile) plant and has
one of the highest sugar contents among spices. European countries,
particularly Hungary and the Balkan countries, are known for high paprika
consumption. Paprika is often used in commercial spice mixtures to add
mild heat and bright color.
The sweet pungency of paprika becomes more pronounced when heated. For the
best flavor, lightly toast over low heat in a non-stick skillet before
sprinkling it on your favorite food. Because of the high sugar content,
paprika should not be cooked over high heat or for long periods of time.
Try a sprinkle of paprika as a garnish for your favorite cream of mushroom
soup. Mix paprika with melted butter and brush on broiled fish during the
last minute of cooking. Add paprika to bread crumbs to create a tasty
topping for casseroles.
When storing herbs and spices packaging is an important consideration.
Plastic zip seal bags allow aroma and taste to escape and shorten the flavor
life of your herbs and spices.
We package our herbs and spices in food grade PET plastic jars. These
clear, dense jars allow you to see your herbs and spices while still sealing in
all the aroma and flavor so you get maximum life from your ingredients.
|
|
herbs, spices & ingredients
|
| 
