from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A mild powdered seasoning made from sweet red peppers.
- n. A dark to deep or vivid reddish orange.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Powdered spice made from dried and ground fruits of sweet pepper (bell pepper) or chili pepper (varieties of Capsicum annuum), or mixtures of these (used especially in Hungarian cooking).
- n. A variety of the spice.
- n. A dried but not yet ground fruit of sweet pepper (bell pepper) or chili pepper sold for use as a spice.
- n. A bright reddish orange colour like that of the dried paprika.
- adj. Of a bright reddish orange colour, like that of the dried paprika.
from the GNU version of the Collaborative International Dictionary of English
- The dried ripened fruit of Capsicum annuum or various other species of pepper; also, the mildly pungent condiment prepared from it.
from The Century Dictionary and Cyclopedia
- n. A condiment prepared from a cultivated form of Capsicum annuum by grinding the dried peppers after removal of the seeds. It is much less pungent than the ordinary rod pepper.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
- n. a mild powdered seasoning made from dried pimientos
I thought maybe my family would like it too (little did I realize back then just how much my family does not care for Indian food), and so I made it for them, increasing the mustard seeds but massively reducing the pepper flakes for my heat-averse mother (I did not know to sub in paprika then).
And, lest I have scared you off from the dish, subbing in paprika works just fine and both my kids were able to eat this when I made it.
Not wanting to blow their heads off, though, my mom comprimised, taking two different cookbook recipes (one German, one Polish) and adding four different types of pepper instead of a ton of one specific kind (which would have been paprika from the Polish version).
Smoked Spanish paprika is nice too, and quite pretty.
You could also try making these using sweet smoked Spanish paprika, which is available in some supermarkets.
One of the spices is definitely Hungarian paprika, which is one of the main products made by Pride of Szeged.
I also add paprika, which is probably my favorite spice.
The chorizos and the paprika are the main element there.
Butter a baking-dish, or small dishes, and put in a layer of egg, then a layer of cream, then a sprinkling of salt, and one of paprika, which is sweet red pepper.
The lunch special main course was called beef paprika, which is apparently the French version of goulash.