When mild red peppers (originally from the Americas) reached Hungary, the Hungarians called them paprika. They dried the peppers, ground them into a red dust, and used the savory powder to season stews and goulashes.

This powder is now what we call paprika, and as you can guess, it is a trademark of Hungarian cooking. Used to flavor beef, poultry, soups, salads, and egg dishes, it's also great on fish. It is available in both sweet and hot versions and which one to use in your recipes depends mostly upon your taste preferences.

Paprika's brilliant red color makes it a wonderful garnish. Can you imagine eating deviled eggs without paprika's red blaze on top? Try dotting mashed potatoes with a pat of butter. Then sprinkle black pepper and paprika over them for an appetizing, easy way to dress up potatoes.

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *