Paprika Powder Cert Organic (Capsicum annuum) 1.27 oz Pouch: K

'Paprika' powder is obtained by grinding the pods of dried sweet red peppers. Several grindings are necessary to obtain the correct texture. This aromatic powder is deep red to red-orange in color; its flavor is mildly sweet and non-pungent. One of paprika's extremely interesting attributes is its content of vitamin C (ascorbic acid). The Hungarian scientist, Dr. Szent Gyorgyi, who won a Nobel Prize in 1937 for his work on vitamin C, found paprika pods to be one of the richest of all sources of vitamin C. Paprika also contains vitamin A. Subtle, sweet parika is used in mild stews and in hot, spicy dishes. Since it is rich in sugar, overheating will burn it. Traditional meat stews, barbecued meat and sausages from Central Asia and Arabia to Western and Eastern Europe rely on paprika. The most famous example is Hungarian goulash, a thick and spicy beef, vegetable and pasta soup spiced with onions fried with plenty of paprika. The trick is to fry the paprika long enough to bring out the flavor but not to burn it. In this writer's childhood, a deviled egg was not a deviled egg unless smothered in paprika. Celery, Vermicelli And Paprika Recipe: http://www.freerecipe.org/Main_Dish/Pasta/CeleryVerm_bbged.htm: 2 stalks celery, washed, peeled, cut in pieces 3 cups vermicelli, broken in pieces 3 tablespoons butter 1 tablespoon paprika seasonings to taste Boil separately in salted water the celery for about 30 minutes, and the vermicelli for about 18 minutes. Drain off water. Put celery and vermicelli in a stew pan. Add butter, paprika and seasonings. Mix well with a fork. Then serve.