Surprise! Paprika is not a hot spice, but an “amalgamating” spice that forms the base of many blends. In BBQ spice mixes you often add three times more paprika (for color) than you do a hot spice (for zing.) Paprika can be used in tandoori, Mexican, Mediterranean and Cajun spice blends.
Paprika goes well with a wide range of foods:
- Hungarian goulash
- Veal and pork casseroles
- Meat loaf
- Sprinkled on grilled, roast & BBQ meats before cooking
- A garnish on egg dishes
Recommended dosage (per lb, or 500 grams):
- Red & white meats = up to 1/2 cup (125 ml)
- Vegetables = 4 teaspoons (20 ml)
- Carbs = 2 to 3 tsp (10 to 15 ml)
Paprika blends particularly well with: allspice, basil, caraway, cardamom, chili, cinnamon, cloves, coriander seed, cumin, fennel seed, garlic, oregano, parsley, pepper, rosemary, sage, thyme and turmeric.