So even though I'm not by any stretch of the imagination a new cook, paprika used to be just paprika. What are the different types, when are they used - for what different effect?
So many questions, but I know someone here will help me. I've been cleaning out my spice drawer and have been looking for new and improved flavors to my palette.
The only thing I've used it for was decoration on my potato salad or adding it to my chili for color.
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