There’s one spice I reach for again and again, not because it’s loud, but because it knows how to show up just right.
Paprika is made from dried and ground peppers, originally brought to Europe from the Americas and perfected in Hungary and Spain. The flavor and color vary depending on the type of pepper used and how it’s processed, some are dried in the sun, others smoked over wood, giving each variety its own character.
Hungarian paprika is rich and warming, traditionally used to bring depth and comfort to simple foods. It’s bold without being overpowering.
Smoked paprika is the one I use most often, deep and smoky. The peppers are slowly smoked before being ground, adding a slow-cooked, earthy flavor even to the simplest meals.
Sweet paprika is gentle and mellow, offering color and warmth without heat, perfect when you want nourishment without intensity.
Today, I’m thankful for ingredients like this, humble, versatile and quietly powerful.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
