Paprika

Paprika originates from Hungary, and is a fine powder made from especially mild varieties of pepper.

Paprika has a sweet and smokey flavour with a hint of bitterness and is red in colour. It’s aroma is mild and slightly sweet.

Ideal with stews, goulashes, chicken dishes, lamb and in cream and tomato sauces. It is also good mixed into rice, on baked potatoes and in casseroles, giving Goulash (Gulyas) its characteristic colour and taste. Paprika should be stored in a cool dark cupboard to maintain the best flavour.

Hungarian Gulyas
Brown 2lb/1kg cubed beef on all sides. Remove and add 1lb/500g onions, fry until soft, add a crushed clove of garlic, 2 tablespoons of Goodall’s paprika, salt and pepper, 150ml water and a Goodall’s bay leaf. Toss beef in sauce, simmer for 1 hour, add 1lb/500g sliced potatoes and simmer for another hour. Serve in bowls topped with sour cream.

Did you know…?

Paprika is great as a garnish on mayonnaise dips and pastry.