It brings color, sweetness and depth to the dish. Paprika, together with sour cream, browned onions and beef, is a key player in the mix. It’s a winning combination.Įver had Hungarian goulash? It’s a creamy, warming winter stew.
We suggest marinating chicken breasts in a swirl of olive oil and lemon juice with paprika, rosemary, salt and pepper before baking. Paprika is a team player, always ready to lend toasty flavor and rich, red color. The next time you serve up pork chops, try rubbing them with a combination of paprika, thyme leaves, black pepper and salt before pan frying. Use paprika as a base for your own spice rubs. Regardless of which type is your favorite, you’ll find that no kitchen should be without it! WHAT IS PAPRIKA GOOD FOR? This sweet version carries only a hint of heat, though you can also try it in hot and smoked varieties. Fresh, paprika should be a brilliant, toasty red with an aroma of ripe, red bell peppers. Use it in rubs and marinades, as a garnish for egg and fish dishes, or as a showstopper in chicken paprikash. With fruity, slightly sweet notes and vivid red color, it brightens almost any dish. Mild paprika is the sweeter, gentler cousin of the hot chili pepper family. Eastern Europeans-Hungarians in particular-love sweet paprika in recipes like goulash and chicken paprikash, where the color alone makes the dish look especially appealing. Paprika is a New World spice, meaning it didn’t take hold in Europe until the 1600s, where it was introduced to Europeans by Bulgarians and Turks. The paprika grown and bottled by McCormick is nothing but the purest. McCormick sources whole paprika pepper pods from farmers in warm, dry climates.
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We even love it sprinkled on mac and cheese! You’ll find it in everything from barbecue sauce, prepared rubs and marinades to Italian sausage, potato casseroles, cream sauces and egg dishes. Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness. Try it in any chicken, pork or beef stew. That’s paprika! It lends mild, sweet flavor without overpowering the other condiments in your eggs. Picture that iconic dusting of bold red color atop deviled eggs. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show.
Think of paprika as the gentler, sweeter cousin of hot chili peppers.
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