Paprika is ground red pepper pods. It can be sweet or sharp, mild or hot. The best varieties come from Hungary, Spain, and California. It does, though, get stale quickly—think of the tasteless red powder found in too many kitchen spice racks. Unless you use it by the cupful, keep yours in a tightly sealed container in the freezer. If you don’t have a good local source for paprika, check Penzeys Spices.


2 Responses to COOKING TIP: Paprika

  1. lathanarasimhan says:

    Hi emily,
    Looks like you have been busy. I had given details of Thulasi (basil) in your flatbread comments. Please do read. I have posted our festival recipes in my blog. Hope it will interest you.
    Most of our spices are available in the Indian stores in the US.

    bye latha.

  2. rockyroadoflove says:

    Thanks so much for the information about Indian basil. I changed the introduction to Pesto to make clear that Thulasi is the divine basil. I’ll post other comments about basil on that page. Yes, I’m very interested in your festival recipes. I’m looking for spices. We no longer have an Indian store here, but for years we shopped in a Pakistani grocery. The grocer now sells pizza, but he goes to food markets in Atlanta frequently. His wife is a very good cook. I’m taking him a list of your ingredients.

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