by C S Slockbower

Created on: May 04, 2007   Last Updated: May 05, 2007

Paprika is a chili powder and carries the intrinsic properties of chili, to-wit heat and color.

Paprika can be purchased in varying degrees of intensity (heat). The mildest of paprikas (commonly called "sweet paprika") adds very little flavor to a dish and is therefore primarily used for its visual appeal. There is an old adage in cooking, "We eat with our eyes first," and sweet paprika, with its blazing orange/red hues adds a flash of color to otherwise bland-looking dishes, such as rice, pasta and eggs.

Hotter paprikas, in addition to adding visual appeal to the dish, will also impart heat to the overall flavor.

One of the more recent additions to the paprika family is that of "smoked paprika." This is my personal favorite insofar is it adds not only the trademark color of paprika, but a hint of smoky flavor to the dish, which can compliment a wide variety of recipes from meat, poultry and fish to side dishes such as rice, potatoes or pasta.

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