Tue May 28 09:15:00 PDT 2002

At 10:30 AM 5/28/2002 -0500, Rachael Lininger wrote:

>When one is cooking with paprika, how does one decide whether to use
>sweet or half-sharp?

Actually, that's pretty easy.  If you are *cooking* you use the sweet.  If 
you are *seasoning* you use the half-sweet or hot.  Sweet is used like 
curry, by the tablespoon, as an ingredient.  A little bit of either of the 
others can be used to add some bite.  Hot is wonderful for sprinkling on eggs.