PAPRIKA

Paprika is a spice made from the grinding of dried fruits such as  , bell peppers or chili peppers). In many European languages, the word paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Paprika releases its color and flavor when heated. Paprika can be brushed on meats, poultry, or fish before cooking to add flavor . It is important to remember when using paprika in sauces that it has a high sugar content and burns easily.



PINCH OF WISDOM
 
Ranges from sweet to hot and releases its color when heated. What an interesting description. We often do this in the same hour or at least in the same day. We can let our emotions control us to such an extent that we become a different person. Anger brings bitter words. When we are troubled or angered is the moment when our true “self” may be released. Self-control is a fruit of the Spirit so needed in our society today. Christians are to add color and flavor to their environment much like paprika is used in the following recipe.



TASTE OF SCRIPTURE
 
“The fruit of the Spirit is … gentleness and self-control. Against such things there is no law.” (Galatians 5:19-23, New International Version)



RECIPE OF THE DAY.



CHICKEN TIKKA serves 4

4 boneless chicken breasts, skinned

MARINADE:1/4 tsp (1.25 ml) ground chilli,1 1/2 tsp ground ginger,3 garlic cloves, peeled and crushed,2 tsp paprika,1 tbsp lemon juice,1 tsp ground cumin,1 tsp ground coriander,1 tsp salt,1 x (5 oz (150 g)) carton natural yogurt,1/2 tsp cochineal,2 oz (50 g) butter, melted.

Garnish:lime wedges, onion rings and shredded lettuce

Method1. Cut chicken into 1 inch (2.5 cm) cubes. Combine all marinade ingredients. Add chicken and marinate for at least 12 hours, covered, in a cool place. Remove chicken from marinade, thread on to skewers. Brush with melted butter. Grill, turning once, for 15 min