Spices and herbs are a must in the kitchen but, often, little is known about them other than they add flavour and colour to a wide variety of dishes, savoury and sweet. This issue highlights:
Paprika
Made from dried, ground pods of various sweet red peppers or capsicum, it gives colour to meats and otherwise insipid-looking dishes. Peppers, the raw material in paprika, have for centuries be cultivated in Mexico and were introduced first to Spain in the 16th century and then to other parts of the world including Hungary which is a major source of paprika today. In fact, its name actually comes from the Hungarian word, ‘paprika’. Its mild, slightly sweet flavour makes it ideal for mixing with breadcrumbs as a topping on the likes of macaroni cheese or for coating chicken. It is also used to season or colour rice, stews and soups and in sausages such as chorizo.
