Use paprika to add color and a slightly pungent sweetness to any dish. Try it on cheeses and spreads, hors d'ouvres, salads, egg dishes, marinades and smoked foods. Add it to the flour used for dusting poultry, meats, and seafoods, and include it in salad dressings, where it will both add color and work as an emulsifier (to combine the oil and vinegar). Spanish, Turkish, and Portuguese soups, stews, and casseroles rely on paprika, as does Indian tandoori chicken. Paprika is traditionally used in Hungarian goulash, paprikash, processed meats and spiced sausages. And you'll find it in chili powder blends.