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very nice Implume <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I luv paprika, one of my favorite spices that I use often.

Not long ago I heard a woman making "deviled eggs" and someone
(brother) suggested she put lots of paprika on the tops, she said;
"why? paprika is just a garnish!" what some think with cheap store bought
stuff (california).

I cringed then laughed then rolled my eyes. I use Hungarian Sweet and Spanish smoked
from reputable suppliers and can't wait to try your recipe <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Travelers used to talk about the “fiery cuisine” of Hungary. That was due to paprika, which in its natural state is indeed fiery. Like any other hot pepper, much of the heat lived in the capsaicin rich veins and seeds. To cool the pepper those innards had to be removed by hand. A labor intensive process that was seldom entirely successful. Your average peasant learned to like his food hot.

It wasn’t until the mid nineteenth century that a machine was invented to strip the hot stuff out of the paprika. Only then did we get mild, half-hot, and hot paprika.