Paprika, a spice used and traded since the beginning of history, is the newest darling of the culinary world to burst upon the scene with an explosion of fascinating new combinations of flavors and health benefits.

Packed with Vitamin C, and all the nutritionally powerful antioxidants in the capsicum family, this unique blend of mild, sweet, and hot peppers stars in the practice of healing and on the dinner table.

Amazingly, it is believed the capsium peppers, when dried in the sun and used medically in paprika, could contain as much as nine times as much Vitamin C as tomatoes by weight. Commercial drying for culinary use destroys much of the Vitamin C, but paprika also has antibacterial properties, is a stimulant, and can help normalize blood pressure, improve circulation, and aid digestion.

Hungary, Spain, South America, and India, each produces a paprika mixture with its own personality and properties. The result is a spice that might be sweet, smoky, hot, or very hot, depending upon the combination of flavors and peppers.

Commercial food manufacturers use paprika in cheese, processed meat, tomato sauces, chili powder and soup. It often adds color to make the product more appetizing, and is sometimes employed in dustings and coatings to improve flavor and appearance of meat and chicken.

Hungarian-style paprika is widely used in the United States and is thought to be stronger and richer than paprika from other parts of the world.

Chicken Paprikash and Beef Goulash are two of many popular Hungarian stews.

Many spiced sausages, including Spanish chorizos, incorporate Hungarian paprika in their preparation.

Use paprika to add color, flavor, and interest to eggs, hors d'ouvres, and salads.

Spanish, Portuguese and Turkish recipes include paprika in soups, stews, casseroles, and vegetables.

In Indian cruisine, tandoori chicken owes its characteristic red color to paprika.

Paprika is an emulsifier that acts very much like mustard when making mayonnaise and salad dressings.

Spanish smoked sweet paprika is an ingredient in Mediterranean recipes. The pimento peppers are slowly dried over oak coals resulting in a sweet, cool, smoky flavor that brings a new dimension to the dish. The color is a startling, deep red, that spreads quickly throughout the dish; the smoky sweet, bittersweet, or hot flavors are individually distinctive and appealing.

Try some of the ideas offered in this quick introduction to smoky paprika:

* Add a drizzle of extra-virgin olive oil to a bowl of thick Greek yoghurt. Sprinkle with bittersweet smoked paprika. Dip warm flatbread into the mixture and enjoy with a before dinner drink.

* Give a new taste twist to broccoli, Brussels sprouts, or cauliflower. Quickly saute a couple cloves garlic, one teaspoon sweet smoked paprika, one bay leaf, and a good splash of extra-virgin olive oil. Add a splash of wine vinegar and a bit of chopped onion. Toss with the vegetables.

* A sprinkle of smoked paprika adds new personality to vinaigrette for tossing a salad or making a marinade.

* Generously include hot smoked paprika with your other seasonings for spicy roast chicken, lamb, or pork.

* Sweet, smoked paprika, along with sliced onion and minced garlic, are tasty additions to potatoes.

The most popular flavors and variations of paprika are often available for sale in tasting assortments. These are perfect gifts for adventurous cooks and an easy and convenient way for you to explore and enjoy the "new" paprika.

Learn more about this author, Joan Mccord.
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