|
|
| (3 intermediate revisions by the same user not shown) |
| Line 1: |
Line 1: |
| − | {{spice}} | + | {{wikipedia::Paprika|Paprika}} |
| − | [[Image:Paprika-spice.jpg|right|thumb|Paprika]]
| |
| − | | |
| − | '''Paprika''' is a sweet-to-mildly hot cultivar of the [[Cookbook:Chilli Pepper|chilli pepper]] (''Capsicum annuum'', of the family Solanaceae). Paprika peppers are a bright red elongated or round fruit.
| |
| − | | |
| − | 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 ground as a powder and 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 [[Cookbook:cottage cheese|cottage cheese]] or salad to make a portable lunch.
| |
| − | | |
| − | Some specialty varieties of paprika are hot but the generally available ground preparation is quite mild.
| |
| − | | |
| − | Smoked paprika has an extra strong smoky flavour. It is very strong and needs to be used in moderation, but it adds a distinctive touch to dishes such as [[Cookbook:Chicken Paprikash|Chicken Paprikash]] and [[Cookbook:Paprika Chicken|Paprika Chicken]].
| |
| − | | |
| − | {{wikipedia|Paprika}}
| |
