Paprika

Paprika

What it is

An American pepper that walked through Ottoman camps into Hungarian kitchens and became a national identity. The scientist who first isolated vitamin C did it from Szeged paprika — and won a Nobel Prize for the national spice.

In the kitchen

Paprika burns and turns bitter in seconds: add it off the heat, into something moist, never into hot dry oil.

Goes with

Chicken Potato Egg White beans Pork Corn

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Chicken of the woods Glucono delta-lactone Mangalitsa pork Poussin Raclette du Valais Razor clam

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