When you think of Paprika, you think of Hungary, this country has helped the spice achieve considerable fame. Hungarian dishes such as chicken paprika and goulash are made famous by the sweet-smoky, tender and more or less pungent aroma of this deep red powder. Although Paprika is most famous in conjunction to Hungary, it is also popular in the rest of the world.
This extra hot paprika is emphasized by his fiery red-orange color. In flavor it still smells sweet and spicy, but the taste is dominated by a fruity spiciness that is rounded off by a pleasant smoky taste.
Tips & Preparation:
Excessive heat makes the paprika bitter. Avoid heating the paprika in hot oil. The hotter the variety used, the later they should be added to the dish. Milder varieties can be added earlier in the cook time.
African Cuisine, For Meat , For Poultry, For Sauces