Paprika
capiscum annuum
Solanaceae



OTHER NAMES
Hungarian Pepper
Pimento Pepper
French piment
German: Paprika
Italian: paprica
Spanish: pimentón, pimiento
Hungarian: paprika

PREPERATION AND STORAGE
Paprika deteriorates quickly, so it should be
purchased in small quantities and kept in airtight
containers away from sunlight.

CULINARY USE
salads
cottage cheese

Paprika is associated with Hungarian cuisine
especially paprikash and goulash.
Many spiced sausages incorporate it,
including the Spanish chorizos.

Paprika is often used as a garnish,
spinkled on eggs, hors d’ouvres and salads for color.
It spices and colors cheeses and cheese spreads.
It is used in marinades and smoked foods.
It can be incorporated in the flour
dusting for chicken and other meats.
Many Spanish, Portuguese and Turkish recipes use
paprika for soups, stews, casseroles and vegetables.

In India paprika is sometimes used in tandoori chicken,
to give the characteristic red color.
Paprika is an emulsifier, temporarily bonding
with oil and vinegar to make a smooth mixture
for a salad dressing.

JCC Cookbook: Poultry:

Paparika Roasted Chicken
An inviting dish for Shabbat dinner.
3-4 lb. whole roasting chicken
1 16-oz. can jewel onions
1 cup beef bouillon
Package onion soup mix
1 16-oz. can new potatoes
8 medium mushrooms
White cooking wine
Paparika

Sprinkle chicken with paparika and bake
in a shallow roasting pan
in 350 oven for 40 minutes.
Add beef bouillon, soup mix,
1 cup water, and onions and sprinkle with paparika;
bake for 20 more minutes.
Add potatoes and mushrooms;
bake for 20 more minutes.
Add wine and bake for 2 or 3 minutes.


ATTRIBUTTED MEDICINAL PROPERTIES