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Paprika

Discussion in 'Cookery' started by RJR_38, Feb 15, 2011.

  1. RJR_38

    RJR_38 New commenter

    Having returned from Hungary a few days ago I am now able to start thinking about what I can do with the goodies I have bought! I bought plenty of unique and lovely alcohols (no problems what to do there).
    The main 'new' thing I have to contend with is Paprika which, so I learnt Hungary is famed for. I bought plenty of dried/ground Paprika and I'm sure I can use this pretty easily over time :) However, I have also bought a huge string of dried Paprika. I have to admit that in my ignorance I didn;t realise they looked like Chilli's! Does anyone know how I use them in this form? Do I chop and use with a pestle and mortar? Also, is there any difference in strength.flavour between the yellow, orange and dark red ones?
    Any tips welcome :)
     
  2. You can chop them, or you can rehydrate them in some warm water. There is no need to grind them (but you can if you want).
    They are great in a gulasch!
    The colour isn't an indication of the strength of flavour - it depends on the variety of pepper.

     
  3. RJR_38

    RJR_38 New commenter

    Thanks CQ - I have been reading around online as well and and most mentioned using a coffee grinder. Not read about the reydrating but as I have plenty of them (there must be at least 100 on my string) I will try all methods. Goulash was the first thing I intended to make - yum yum :)
     

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