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December 28, 2005
Experimental Cooking
So, as I rebuild my kitchen, I’ve decided to pick up one new spice every time I hit the grocery store. This time I got some paprika. So, um, what exactly does Paprika do?
Posted by Andrew at December 28, 2005 05:23 PM
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Comments
Make me seriously ill in goulash? Make a color statement on deviled eggs?
Posted by: Scorpio at December 28, 2005 06:31 PM
I was thinking: add some spice to my chili. But we’ll just have to see...
Posted by: Andrew Cory at December 28, 2005 07:21 PM
here is a recipe for you: http://www.cafecreosote.com/Recipes/recipe.php3?rid=115
Google 'paprikash' and get German paprika recipes.
Posted by: Scorpio at December 29, 2005 11:49 AM
Paprika is a pretty mild spice that's used a lot in Eastern European cooking -- Hungarian in particular. If you're looking to spice up your chili, stick with cayenne; paprika won't deliver much in terms of punch.
Posted by: Jaquandor at January 1, 2006 10:14 AM
Paprika won't add much heat, but it will add spice. As in flavor. I don't cook chili so I can't advise there, but I use it as a basis for dry rubs. Jaq is right on the cayenne - that'll add heat. You can add other chili peppers for heat as well - check out penzeys.com for a decent description of the heat levels of different chilis. If you're into super-hot, check out piquin peppers - over 3 times hotter than cayenne.
Posted by: Tim at January 3, 2006 04:05 PM