The Olympian Article

SUMMARY

Paprika spices up Hungarian chicken dish

“Now, the pleasures of Hungarian eating can be experienced in Olympia. The Best of Budapest offers catering that features Hungarian specialties such as goulash with dumplings, kolbasz (homemade sausage) and Chicken Paprikas, Kristi Dohring’s new business has already made a big splash at the Tumwater Market, which happens Wednesdays from 11am to 2pm. She is ready and enthused to talk with you about your wedding reception or any personal or business food event. She loves cooking foods from the land of her family, but it not limited to Hungarian recipes.

Hungarian dishes are linked with paprika, a mild, powdered seasoning made from sweet red peppers. It is a well-known but often under-used spice, usually dusted on deviled eggs or potato salad, adding much-needed color.

The burnt-orange to brownish-red hues livens up many dishes. Paprika varies in the amount of heat it delivers, which means it is often more full of flavor than hotness.

Dig out that jar of paprika that has been hidden in the back of your spice drawer. It has been sitting motionless for so long it might be the best cooking surprise you have has for a long time.” By Mary Ellen Psaltis

The paprika I use is through friends and family in Hungary. Paprika is one of the main ingredients used in Hungarian cuisine. However, the paprika “in the back of your spice drawer” is not very good to use if you want quality and flavor out of your paprika. There is a large variety of paprika; Hungary has about eight different types of paprika ranging from sweet to spicy. The spicy paprika can be very spicy, so be cautious in your use. Hungarian paprika is very vibrant in color it’s a bright orange color not a brownish-red. Hungary is one of the world’s leading countries in paprika exportation. If you have more questions about paprika or need recommendations, just ask.

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