PAPRIKA

is the powdered flesh of a long large-fruited variety of capsicum, grown principally in Hungary and Spain but also to an increasing extent here. It is red and mildly pungent.

The several grades are determined by the selection of the peppers and their treatment both before and after grinding. Pods of especially reddish color and mild flavor are considered the choicest. Sharpness of taste denotes inferiority.

Paprika is a very valuable spice for flavoring dishes and is almost universally liked even on the first use. It should always be kept dry.

added by the pass

Recipes that use paprika

14 dishes across the Historical Foodie library call for paprika.

The Epicurean · 13

No. 1041 Lobster a la Rougemont Homard a la Rougemont
No. 1090a Terrapin a la Trenton Terrapene a la Trenton
No. 1318 Kulash a la Finnoise Guylas a la Finnoise
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1879 Chickens a la Championne—Roasted Poulets Rotis a la Championne
No. 1889 Chickens a la Finnoise—Sauted Poulets Sautes a la Finnoise
No. 1891 Chickens a la Madeleine—Sauted Poulets Sautes a la Madeleine
No. 235 Consomme a la Hongroise Consomme a la Hongroise
No. 465 Finnoise Sauce Sauce a la Finnoise
No. 479 Hugarian Sauce Sauce a la Hongroise
No. 571 Cayenne, Chili, Paprika and Sweet Spanish Pepper Butter Beurre de Cayenne, Chili, Paprika, Piments doux d'Espagne
No. 838 Attereaux of Fat Livers Attereaux de Foies-Gras
No. 90 Fish Quenelle Forcemeat Farce a Quenelle de Poisson

Cooking in Old Créole Days · 1

Art and Science of Salad Making