The smoked varieties of paprika are made traditionally by drying ripe. Freshly harvested fruits in low-lying, adobe smoke houses gently heated by smoking grills fired with slow-burning oak wood. In home cooking sweet paprika is the mandatory ingredient which gives Hungarian goulashes characteristic color and flavor. Paprika complements chicken, veal and pork casseroles. It also is an essential in egg dishes when used as a garnish. Sauces, meat loaf, barbecued and roast meats can’t be complete without them.