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
  • Sauces
  • Chicken
  • 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.


About spicewine

I've been cooking (and drinking) since my teens. In high school, I enrolled in the very first (experimental) home ec class for guys (AKA "Bachelor Survival"). I want to share my knowledge about blending spices and matching wines.
This entry was posted in Herbs & Spices and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s