Paprika, I love it in just about everything. I put it in my chili recipes, atop vegetables, and into salad dressings, and once, I sprinkled it on a cake. Yes, I said on a cake—I like to think outside the box! While it’s flexible to use in the kitchen, it’s also easy to grow in your herb garden. Paprika comes from the pepper capsicum annuum. Check it out; it does not disappoint!
Two countries come to mind: Spain and Hungary, regarding the all-loving Paprika. These two countries use it as a staple in their famous dishes today. Spain’s famous chorizos have a vibrant punch of red and light smokey heat, but they are not entirely spicy. Alternatively, Hungary’s delicious stew dish called goulash is tasty. Paprika gives it a hint of color, and a mild smokey flavor, while it helps balance the acidity of the curing salts to the robust tomatoes.
Although it’s grown throughout many countries today, Spain and Hungary are well-known for Paprika production and its varying uses. In Spain, pimenton means Paprika. Regions in Spain produce a few types of pimenton with differing levels of heat. Paprika was specific in the 19th century to Hungary; today, Hungary is a significant producer of Paprika and has a variety of grades to try. I encourage you to compare their uses in chorizo and goulash. Let me know your thoughts.
Give this spice a shot. It’s very accommodating to many dishes.