Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Paprika along with all the Paprika containing recipes presented on this site, with 391 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Paprika recipes added to this site.

These recipes, all contain Paprika as a major wild food ingredient.

en Papillote is a French term that describes a dish cooked in a parcel that protects the food from the high heat of the oven and keeps in the aroma and flavour. The dish is usually served at the table in the actual parcel so that each diner can unwrap their own. The traditional and best wrapping for this is greaseproof (waxed) paper as this puffs-up in the oven. However, parcels can be made from baking parchment and kitchen foil, too.



Paprika

Capsicum annuum

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Fresh paprika peppers and dried sweet paprika powder

Fresh paprika (Capsicum annuum) peppers (left) and dried sweet paprika powder(right)

constituents like "%paprika%"

Chermoula

Bombay Vegetables



Paprika is a seasoning made from he grinding of dried sweet red bell peppers (Capsicum annuum). The name itself derives from the Hungarian paprika, which derives from the Serbian paprika, which is a diminutive of papar, which in turn was derived from the Latin piper, for 'pepper'. Paprika may also be smoked to add additional flavour.

Paprika (pimentón in Spain, colorau in Portugal, "chiltoma" in Nicaragua) is principally used to season and colour rices, stews, and soups, such as goulash. In Spain, Germany, Hungary, Bosnia and Herzegovina, Croatia, Serbia, Turkey and Portugal, paprika is also used in the preparation of sausages as an ingredient that is mixed with meats and other spices.