herb of the week
IF you are one of those sad souls who only uses paprika as a garnish for deviled eggs, think again. It’s time you learned about the spice’s strengths from two connoisseurs.
Carolyn Banfalvi, author of Food Wine Budapest, says Hungarians use tonnes of paprika in their cooking.
Hungarian paprika comes from the areas of Szeged and Kalocsa, in the country’s southern part.
‘‘ The trick to cooking with paprika is to add the spice to hot oil to extract its flavour, like the Hungarians do,’’ Banfalvi says.
Then there is the other paprika: the smoked, sweet Spanish pimenton.
The spice finds its way into a million recipes in Spain, thanks to its smoky, earthy flavour.
It is in many ways THE flavour in Spanish cooking, says chef Jose Andres, a Spanish food authority.
Pimenton gets its intense flavour from drying over wood smoke.