Herb & Spice Companion

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HERB & SPICE COMPANION

• 196 –

batch that you’re sure to use within a couple months.)

Remove stems, veins, and seeds to reduce the heat

level, or use the whole peppers for super-hot paprika.

Break the brittle peppers into smaller pieces that fit in

your spice grinder, blender, or mortar and pestle. Grind

to a powder.

In the Kitchen

Dishes: goulash, stews, soups, chili,

marinades, sauces, rice, noodles,

casseroles

Prep: Paprika can be sprinkled over

dishes before serving, but the true, com-

plex flavors are released during cooking.

Fry the spice with onions and olive oil to

make a base for stews or goulash.

Serve: Paprika flavors potato and vege-

table dishes, as well as virtually any meat,

whether smoked, grilled, or roasted. It’s

an important spice in many sausages,

especially Spanish chorizo, and is integral

to the Moroccan fish marinade called

chermoula. Paprika is employed in Indian

cooking for its bright-red hue, particu-

larly in tandoori dishes.

PAIRINGS

Vegetables: carrots, celery,

mushrooms, onions, peppers,

potatoes

Proteins: beans, beef, cheeses,

chicken, duck, eggs, lamb, pork,

sausage

Seasonings: allspice, basil,

caraway, cardamom, celery

seeds, cumin, garlic, ginger,

lemon juice, oregano, parsley,

pepper, rosemary, saffron, thyme,

turmeric, Worcestershire sauce

SUBSTITUTIONS

• Chili powder


• Cajun spice


• Cayenne (very hot)


• Chipotle powder

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