The "P" Spices

Paprika

(Spain)
The word paprika is Hungarian for “pepper.”
Paprika, like cayenne pepper, is ground from dried
red chiles; however, the peppers used for paprika
are the mild, sweet pimiento. Watkins uses the
legendary pimentón of Spain, brilliant red and
sweeter than its Hungarian cousin.
Use as a garnish and flavor for creamed foods,
such as deviled eggs, mayonnaise dressings, white
potatoes, cauliflower, salads, dips, canapes, and
chowders. Also used as a main ingredient in
Hungarian dishes, such as paprikás (paprikash)
and gulyás (goulash).

Parsley

(United States)
This delicious, nutritious herb has a refreshing
taste that goes extremely well with garlic, onion,
lemon, and any herb. Although dried parsley has
often been called flavorless, you’ll find ours to be
a pleasant surprise.
Add to butter sauces for meats, poultry, fish
and vegetables, scrambled eggs, stuffings, soups,
chowders, salads, and dressings.