Swiss seasoning.

The hottest thing about Switzerland? Its paprika. Trust me, it’s really hot. So much hotter than I ever expected when I first bought it in Zurich, at my grocer’s next door. You see, when you buy paprika in Germany, you get something mildly spicy, very mildly spicy, especially when you buy it at your nearby supermarket, why that is I can tell you: Germans don’t like spices. Here’s my proof: Once, I had an intern, very smart girl from a very good family that thought the tiny dose of pepper in a dish at a canteen known for their reasonably priced but absolutely unseasoned food, was something of a “Zumutung”, an actual imposition, no irony here, none at all, and she’s not the exception, she’s the rule. But these people love to tell you the English can’t cook, well, try an Indian restaurant in London and one in Hamburg then, ha! Anyway, enough German bashing, I better make my point: the Swiss love spices. At Sprüngli’s, a place rather known for traditional patisserie than exotic recipes, you get a lentil salad that has more Arabian spices in it (and in a higher dosage) than there are Arabs in their country, now try to get such a salad at an equally high toned delicatessen place like Lindner in Hamburg, ha! A sad approach to seasoning. But I’m bashing again, sorry. Anyway, the paprika from Coop in Zurich, really cheap, from their Qualité & Prix range, it doesn’t get any cheaper, that’s real paprika, really hot, wonderfully aromatic, I imported vast amounts, and with some potatoes, onions, sweet peppers, and chorizo, you get a spicy dish, even when you prepare it in Germany.

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