Paprika is often used:
As a garnish, sprinkled on eggs, hors d’oeuvres and salads for colour.
It spices and colours cheeses and cheese spreads.
In marinades and smoked foods.
It can be incorporated in the flour dusting for chicken and other meats.
Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables.
In India paprika is sometimes used in tandoori chicken, to give the characteristic red colour.
Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for a salad dressing.