Directions: Paprika releases its flavor and color when heated. It also burns easily, and once it's brown it starts to become bitter. So take care not to cook it too long (in a frying pan, for example).Suggested Uses: Fragrantly sweet and colorful, paprika is a great spice to have at hand. Use it to add lovely color and a slightly pungent sweetness to any dish. Try it on spreads, hors d'ouvres, salads, egg dishes, marinades and smoked foods. Add it to the flour used for dusting poultry, meats, and seafoods, and include it in salad dressings, where it will both add color and work as an emulsifier (to combine the oil and vinegar). Spanish, Turkish, and Portuguese soups, stews, and casseroles rely on paprika, as does Indian tandoori chicken. Paprika is traditionally used in Hungarian goulash, paprikash, processed meats and spiced sausages. And you'll find it in chili powder blends.
On The Move Organics (London, ON)