Paprika

Made from ground, dry red capsicum peppers, paprika provides a deep-red colour and comes in several different flavours: hot, mild, sweet and smoked. Like all capsicum species, it arrived in Spain from the Americas and its use spread to colour and flavour soups, stews and rice all over the world. The spice works really well in rubs: think Indian tandoori chicken. I really love it mixed with thyme, garlic, lemon juice and olive oil and smothered on any meat, fish or vegetables. Smoked paprika has a much stronger flavour, like a barbecue in a box, and should be used sparingly. The vibrant red colour is a wonderful garnish for salads and dips. Paprika will last up to six months if kept in a dry, airtight container, which is kept out of direct sunlight.