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chile fruits and flowers
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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.
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