[Sca-cooks] paprika

[Laura C. Minnick]

At 05:56 PM 8/24/03 -0700, you wrote:

>Their favourite was Penzey's Hungarian Sweet (by mail order only), 
>followed by Pendery's Spanish Sweet. Even the US brands could deliver 
>good results (the editor chose McCormick's/Schilling blind, as hotter 
>one of his two favourites). The test kitchen guy said the price per 
>ounce of McCormick's was comparible to Penzey's _before_ you added for 
>shipping.

So here's a question- how long does paprika keep? I have some paprika that
a friend brought me _from Hungary_ (he'd gone to an academic conference in
Budapest). I've had it know about 4 years. A little more thatn 3 of that it
has been packed in a box and in storage. It is in plastic envelopes,
wrapped in muslin. There was probably a cup of each- a mild and a hot. Is
it dead? For that matter, are all of my spices dead? Will I have to replace
them when pork is airborne and I actually have a place of my own (or better
yet- shared with a cretain cook of my aquiantance)? I blanch to think of
how much that will cost...

'Lainie
-gosh that paprika was good stuff. A little dry white and some mushrooms
and some chicken, with some paprika int eh sauce... yum...
___________________________________________________________________________
"Times are bad. Children no longer obey their parents, and everyone is
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