This month's spice is used by most American home cooks to garnish deviled eggs and potato salad. Paprika is a fine powder spice made from the grinding of dried peppers ranging from sweet red bell to mild red chili. The flavor ranges from sweet and mild to pungent and fiery. The paprika peppers were originally hot but, over time, have evolved to mild varieties. Christopher Columbus is credited with bringing the chili to Europe. By the 1560s these peppers had filtered to the Balkans where they were called peperle or paparka. From there they migrated to Hungary which is now renowned for its paprika. Hungary is well known producer of sweet paprika. Paprika is strongly associated with Hungarian cuisine such as Hungarian Gulash. Smoked paprika has an intoxicating smoky aroma from the slow oak smoking. It was the mid-1900s when paprika came to the stage limelight in the western kitchens. Sweet paprika is now the standard. Paprika is high in vitamin C. It is an excellent source of betacarotene, which the body converts to vitamin A. As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation and increase the production of saliva and stomach acids to aid digestion. Paprika is used as a coloring agent in foods and cosmetics. Its inclusion in foods fed to zoo flamingos help them keep their pink plumage bright and beautiful.

Dry Rub Crock Pot Chicken

Unusual Kitchen Item:

What is the best way to beat egg whites? The answer is with a copper bowl and large balloon whisk. Copper strengthens the proteins of egg whites for more lift and stability. Whites won't rise if any fat is present so clean and polish the copper bowl before and after each use with a mixture of vinegar and salt. Rinse with hot water and dry thoroughly. Don't cook anything else in copper since reactions with some chemicals can be toxic.