Paprika is a common ingredient in both Spanish and Hungarian cuisines. Higher vitamin C content by weight than citrus fruit.
|Common Uses||Perfect for the Hungarian specialties chicken paprikash and goulash. Lends rich red color and subtle smokiness to cream-based sauces and soups. A delicious complement to poultry, pork and shrimp. Add to stews featuring beans, lentils, sausage, chicken, shrimp or other seafood for a deep, complex flavor component. Adds sweet pepper flavor and color when sprinkled over deviled or baked eggs. Add to vinaigrettes or infuse into olive oil and use to dress salads.|