Paprika for Healing!

Cooking with spices, not just for flavor anymore. More and more research is showing the health benefits of spices.

In this book, a master chef and baker unlocks the key to the dazzling world of flavor by showing cooks of every level how to use and combine over 150 of the most popular spices and herbs. She also provides delicious recipes,

Click Here for a Quick Look at Spices and Herbs at Amazon

Due to the favourable climate and geographical conditions Hungarian paprika has a bright red colour and a distinctive rich flavour that allowed Hungary to became one of the leading paprika producers in the world.

Paprika also isn't just a spice used in Hungarian cooking. There are many varities including sweet, smoky, spicy, and from different nations, Hungary, Spain,. South America, and India. A product made from grinding the dried deep red paprika pods of the pepper plant. The flavors range from sweet to mildly hot and very hot, depending of the type of pepper used.

Hungarian Paprika

Ripe peppers are harvested in September threaded on paprika strings, hung from the fences and porches. Farmers used to hang the paprika string in a rainproof area and let them dry in the sunshine. Today the fresh peppers are dried artificially in ovens, and automatic machines do everything from sorting, washing, grinding to packaging.

Many farmers make paprika powder at home to this day, especially in the villages in the Great Plain.

INGREDIENTS
1/4 cup shortening
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 cup chopped onion
1 clove garlic, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon mustard powder
2 teaspoons paprika
1 1/2 cups water
2 tablespoons all-purpose flour
1/4 cup wate

..DIRECTIONS
1.Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
2.Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
3.Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

Yield: 3 1/4 Cups

1 Cup Paprika
1/4 Cup Salt -- optional
1/3 Cup Granulated Onion
1/3 Cup Granulated Garlic
1/3 Cup Cayenne Pepper
1/4 Cup White Pepper
1/4 Cup Black Pepper
2 2/3 Tablespoons Thyme
1/4 Cup Oregano
1 1/3 Tablespoons Ginger
1 1/3 Tablespoons Sage

Combine all and mix well.

Used with permission from
Walker Bennet, SF Author