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Dry Goods, Spices
Used in Hungary since before the 16th century, sweet paprika is flavorful and chosen for its deep red color. The main thing to remember about paprika is that it only releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor. In Hungary, this is called "a feast for the eyes" and paprika is used as a garnish, not as a flavoring. So, if you want to color the contents of a dish, stir the red powder into a little hot oil before adding it to your recipe.
No irradiation or ethylene oxide that may leave chemical residues are used in producing this paprika, and, in addition, no sugar, preservative, fillers, MSG or salt are added to any Vanns herbs or spices; so you get clean, natural tastes.
"A feast for the eyes"
By Jean
from Oakland County MI on 3/2/2009
from Oakland County MI on 3/2/2009
Gift:
No
Pros:
Fresh
Describe Yourself:
Foodie
Comments about Sweet Paprika:
I bought the igourmet.com sweet Hungarian paprika because it was specified in a recipe I found trying to imitate, the (no longer available) Miracle French salad dressing that Kraft made back in the 50s and 60s. Since the igourmet.com site explains that paprika does not release its flavor without heat, I wonder at the need to use it for a salad dressing when grocery store paprika will turn the oil red just as well.
I am still looking for a "knock off" recipe for the old Kraft Miracle French, if anyone reading this has one, I hope they will post it.