This is a dark red paprika with a fine texture and sweet mild flavor accented by a hint of smokiness but with a distinctly sharper and bolder flavor. Paprika has become a key ingredient in a variety of spice blends from chili powders, seasoning salts and dry rubs. It has a taste ranging from sweet and mild to pungent and fiery. The stability of the color pigmentation in the plant holds up well in long, slow cooking methods. The powder varies in color from bright red to rusty brown. You will most assuredly see paprika in some classic dishes that include chicken in paprika sauce, Hungarian goulash, Spanish Paella and chorizos, and the famous Catalonian Romesco sauce. Many Spanish, Portuguese, and Turkish recipes use paprika for soups, stews, casseroles, and vegetables. In India paprika is sometimes used in tandoori chicken, to give the characteristic red color. Paprika is often used as a garnish, sprinkled on eggs, hors d’ouvres and salads for color. It is a perfect spice used for its color in cheeses and cheese spreads, and is used in marinades and smoked foods. It can be included in the flavor dusting for chicken and other meats.