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| − | {{spice}}
| + | #REDIRECT [[wikipedia:Paprika|Paprika]] |
| − | [[Image:Paprika-spice.jpg|right|thumb|Paprika]] | |
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| − | '''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.
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| − | Hungary is probably the world's leading producer of paprika; in the United States, California and Texas are the main producers.
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| − | 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.
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| − | Some specialty varieties of paprika are hot but the generally available ground preparation is quite mild.
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| − | 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]].
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| − | {{wikipedia|Paprika}}
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