Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild and sweet to hot and spicy, depending on the variety.

Commonly used in Spanish, Hungarian, and Indian cuisines, paprika adds depth and richness to a wide range of dishes, including stews, soups, roasted meats, seafood, and even deviled eggs.

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Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most common herbs used in various cuisines around the world, including European, Middle Eastern, and American.

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Pearl Onions - pronounced 'PERL UHN-yuhnz' are tiny onion bulbs, about the size of a marble. They have a sweet and slightly sharp flavor.

Unlike the larger onions, pearl onions are often used whole in dishes, adding a burst of flavor as well as eye appeal to a variety of recipes, including stews, roasts, and pickles.

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A Pear is a succulent fruit that belongs to the Rosaceae family, which also includes apples and quinces. Pears are appreciated for their soft, buttery texture and subtly sweet flavor, which varies among different varieties like Bartlett, Bosc, and Anjou.

The skin of pears can range in color from green and golden to red, depending on the variety.

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Peas are small, green vegetables known for their sweet flavor. They come from the plant Pisum sativum and are harvested in the pod.

Known by their sweet, starchy flavor, peas are used in everything from salads and soups to side dishes and a staple in both savory and sweet dishes.

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Green peppercorns are unripe berries with a mild, light flavor. They are often canned in brine or freeze-dried in jars. They add a pleasant, light peppery flavor to sauces, pates and salad dressings.

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Pie crusts are the base and sometimes the top of a pie. They're made from a dough that typically includes flour, ice cold fat, like butter, shortening, or lard, water, and sometimes sugar and salt for flavor.

The goal is to mix these ingredients in a way that keeps the fat in small pieces, creating a flaky texture when baked.

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Pineapple pronounced - 'PINE-ap-pul', is easily recognized by its rough, spiky skin, which ranges in color from green to yellow depending on the ripeness. The fruit inside is bright yellow with a juicy, fibrous texture and a sweet yet tangy flavor.

Pineapples are known for their vibrant tropical taste, which can vary in sweetness and acidity depending on the variety and ripeness.

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Pork blood is exactly what it sounds like: the blood collected from pigs during the butchering process, which is then frozen for storage and later use.

In many dishes around the world, animal blood is a traditional ingredient, valued for its nutritional content, flavor, and ability to thicken and enrich dishes.

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Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper part of the pig's shoulder from the front leg, not the actual rear end of the pig, which is a common thought due to it's name.

This cut is well-marbled with fat and connective tissue, which makes it ideal for slow-cooking methods which allow it to become tender and flavorful.

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