herb of the week

Townsville Bulletin - - NQ Life -

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.

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