Paprika protection and cooking tips

Memory pepper

Paprika should preferably be stored in an airtight container in a cool, dark place in the refrigerator. Instead of peppers in a glass bottle, pick one in the form which is to protect from harmful light.

As with most ground spices, pepper loses its flavor and potency with age. Use it or replace it within six months in order to achieve the best results.

Pepper cooking tips

Dyeing rich paprika not only improves the appearance of the food, but also as an important flavoring agent used in stew or chicken Paprikash.

Note that if the Hungarian paprika is specified in a recipe, you have to find a soft and sweet, preferably imported variety. Spanish peppers in general are much hot spicy food. Be sure to check the labels to ensure that you are "soft" either the (light) or "hot" type you want.

However, the labels can be confusing. For example, the "Rose" of Hungary or variety "soft pink" is in the mouth very spicy but not as hot as cayenne pepper.

Pepper goes well with almost any savory food such as eggs, meat, poultry, stews, game, fish, seafood, soups, stews and steamed vegetables, rice and creamy sauces.

For most recipes, pepper is added to the end of cooking, as heat reduces both color and flavor.

My recipe collection includes mainly recipes that use at least a teaspoon of paprika and usually more. If you are shy about the establishment of such amounts, you try to start a little less. Choose Combine mild or hot depending on your taste, or both. My bet is that you walk through a field of peppers per month soon.

More about the peppers recipes:

• pepper cooking tips
Paprika • Selection - Choosing the right peppers for recipes
• Health and Papriika
• Paprika history
• peppers recipes
_{Peggy Trowbridge Filippone, licensed peppers Photo © 2007 to About.com, Inc.}

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