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Paprika
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Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash.
Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a
garnish, spinkled on eggs, hors d’ouvres and salads for color. It spices and colors cheeses
and cheese spreads, and is used in marinades and smoked foods. It can be incorporated in the
flour dusting for chicken and other meats.
Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and
vegetables. In India paprika is sometimes used in tandoori chicken, to give the characteristic
red color. Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a
smooth mixture for a salad dressing.
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