Benefits of ground paprika. Calorie paprika, ground sweet pepper. Chemical composition and nutritional value. Paprika seasoning - properties and uses
Paprika is a special condiment obtained by grinding red peppers. Quite often, red pepper itself is also called paprika. Traditionally ground paprika has a sweet taste. However, paprika can be very spicy or slightly spicy. The taste of paprika directly depends on the type of pepper used. Hot paprika is made from chili peppers, the rest from ordinary varieties of red peppers.
On sale you can find three types of paprika: chopped, ground and crushed. The seasoning can have a different color, ranging from light yellow flowers to a bright red hue. A dirty brown spice should alert buyers, as this coloration indicates improper storage of the spice and its low quality. In no case should paprika be stored in a bright place, because under the influence of sunlight, the pleasant taste and exquisite aroma disappear from the seasoning.
paprika properties
Paprika contains a huge amount of vitamin C. According to its content, this spice exceeds even citrus fruits. Other vitamins are also present in it, such as A, B, P, E, PP. Paprika is also rich in biologically active substances: zinc, manganese, copper, calcium, fluorine, iron, iodine and some others. Basically, the properties of paprika depend on the variety of pepper from which it is prepared.
Moreover, during the cooking process, all the useful qualities that pepper has are safely preserved in the seasoning. Scientists have found that red paprika has the richest chemical composition. In such a spice, there are much more vitamins and minerals than in a similar yellow spice. A teaspoon contains about 3.5 grams of the product, but in the dining room - all 14 grams. The calorie content of paprika allows you to add it to diet dishes.
The benefits of paprika
Paprika is able to improve blood circulation, restore digestion and increase appetite. Regular addition of paprika during cooking has a beneficial effect on the circulatory system, preventing blood clots. It also allows paprika to improve immunity, strengthen male potency, strengthen the condition of the mucous membranes. Sweet paprika fights well with stomach cramps and accumulations of gases. It is recommended to use this spice for rheumatism. Sweet paprika is ideal for weight loss. Paprika is also beneficial in the fight against colds.
The use of paprika
Paprika is added to many dishes. This seasoning is loved to be used in German, Spanish, Mexican and Hungarian, European and Asian cuisines. Any meat dish will be much tastier if you add a little of this wonderful seasoning to it. Paprika goes best with pork and chicken meat. It is ideal for eggs, vegetables, seafood and cheese. Fresh onions and cilantro greens cannot be combined with paprika. Seasoning can be safely supplemented with coriander, bay leaf, basil, garden savory and garlic. Soups and sauces with the addition of paprika are very tasty.
In no case should you add spice while frying food, otherwise it will quickly burn. Paprika is also used as a food coloring. Since long-term heat treatments have a negative effect on paprika, it is best to mix it with a slightly heated tomato, and add the resulting mass at the very end of the preparation of the main dish. This trick will allow you to save all the valuable properties without losing taste and aroma. Paprika is often mixed with other spices to make special seasonings.
Harm paprika
Under no circumstances should paprika be abused. This spice should be treated with extreme caution by people with chronic stomach diseases and angina pectoris. Paprika is prohibited with an existing allergy to pepper and individual intolerance. You should not include paprika in your usual diet for problems with pancreatitis, kidneys and poor liver function.
Spicy spice is highly not recommended for diseases of the gastrointestinal tract. Since the composition of paprika is very diverse, for any existing disease, it is best to consult a doctor and ask him if you can use this seasoning. Completely healthy people can safely add paprika in small amounts to their dishes and still not be afraid of anything.
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Paprika, ground sweet pepper rich in such vitamins and minerals as: vitamin A - 273.7%, beta-carotene - 523.2%, vitamin B1 - 22%, vitamin B2 - 68.3%, vitamin B5 - 50.2%, vitamin B6 - 107.1%, vitamin B9 - 12.3%, vitamin E - 194%, vitamin K - 66.9%, vitamin PP - 50.3%, potassium - 91.2%, calcium - 22.9%, magnesium - 44.5%, phosphorus - 39.3%, iron - 117.4%, manganese - 79.5%, copper - 71.3%, selenium - 11.5%, zinc - 36.1%
Benefits of paprika, ground sweet pepper
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine and the risk of cardiovascular disease.
- Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
- Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
- Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
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You can see a complete guide to the most useful products in the application.
The calorie content of ground paprika is 282 calories, this seasoning is dried ground sweet bell pepper.
Paprika is a spicy ingredient in dozens of dishes from all cuisines of the world, a product recognized as very beneficial to health. He settled in the arsenal of housewives as firmly as black pepper and salt.
Vegetable sweet pepper, it is also called Bulgarian, an annual herbaceous plant from the Solanaceae genus. The wild ancestors of this pepper are found in the nature of South America; in Russia, the vegetable appeared only in the 17th century. For the production of dry paprika, a red variety of pepper is suitable, quite sharp and hot. Since peppers ripen more sweet than hot in the cool European climate, paprika is mainly produced in the USA, Spain, Turkey, and of course, Hungary. It is Hungary that is the main country in which most of this spice is produced.
The special substance capsoicin is responsible for the taste, which is mainly concentrated in the stalks and seeds of the vegetable, to a lesser extent it is present in the pulp. To prepare the product, the fruits are dried, the stalk and seeds are removed, the dry pulp is either finely chopped or ground into powder.
How many calories in paprika
When dried, sweet pepper loses its weight by almost 10 times, which is why dried paprika is so high in calories, 100 g contains 282 kcal. Fortunately, it has such a rich taste that there is no need to add it to food in large quantities.Useful properties of paprika
This food product has a high health value. Essential oils of sweet pepper, a full set of its vitamins and minerals, carbohydrates and proteins, cancer-preventing lipokine, phytoncides - all this is concentrated in dried paprika in a tenfold amount. Paprika contains a large amount of vitamin C, but it is destroyed by heat treatment. For that, the content of vitamin A here is several times higher compared to sweet green pepper.Paprika is considered a good stimulant of immunity and digestion, a remedy for depression and excess weight, a protector of the heart and blood vessels.
How to choose paprika
The spiciness of the seasoning is rated from 0 to 1000 on the Scoville scale, in fact, of course, it is a matter of taste which paprika you buy. Mostly red ground seasoning is sold, but green (from green peppers) can also be found. In addition, there is not ground, but chopped paprika.
What to cook with paprika
Dishes with paprika are numerous. It is used not only to improve the taste and aroma, but also to enhance the color, for example, sausages. The spice goes well with other seasonings such as garlic, nutmeg, herbs.
Cooking according to recipes with paprika requires following the rule: never fry the seasoning, and add it to the dish at the very end of cooking, otherwise it will lose its flavor and the dish will be bitter.
Paprika pepper - a complete overview of the universal spice from A to Z. Obtaining, types, chemical composition, useful properties, methods of application and contraindications.
It is difficult to imagine Hungarian dishes without the popular seasoning.
Paprika pepper is a unique food additive that is made from red pepper.
Paprika seasoning - properties and uses
From this article you will learn:
Paprika is a powdered seasoning made from ripe red capsicum annuum peppers of low-burning varieties, it is an aromatic powder, bright red in color, which has a sweetish taste with bitterness. Wikipedia
The value of paprika and its history
A bright red spice with a sweetish taste and bright bitterness came to us from South America.
Today it can be found in most European countries.
We owe a magnificent spice to Christopher Columbus, who brought "Indian red salt".
Paprika was the lot of those who could not afford expensive black pepper. Paprika came to Hungary only at the beginning of the 17th century.
It was first brought by the Turks, they called this spice "kirmitsi".
During this period, the Hungarians did not use paprika. And with the departure of the Turks from their lands, they highly appreciated and called the spice "paparka".
Now Hungarian paprika is already a real brand. In this country, thanks to the mild climate, it was possible to achieve the cultivation of seven different varieties.
Brief botanical reference
Capsicum red color can be safely attributed to nightshade.
It grows on a small bush, which, as a rule, does not exceed one and a half meters in height.
To get a big harvest, it is often used for only one season, uprooting at the end of the season.
The stem of the annual is branched and straight, near the root it has a slight stiffness.
It blooms with beautiful white flowers, from which the ovary is formed, and then green oblong fruits.
In the future, the fruit gains color and mass, becoming an ideal raw material for the manufacture of spices.
In order for the usual fragrant powder to get on the table, the pods are dried and ground.
Fragrant seasoning production
As mentioned above, Hungary occupies a leading position in the cultivation and production of spices.
Large fields with plantations of plants are located in the south of the country, their scale amaze even experienced travelers.
In fact, growing paprika is a troublesome business.
Peasants have to comb their possessions several times a day, collecting each piece of ripened fruit.
The harvested crops are generously scattered on the ground for further drying, where the girls string them on long threads like bright beads.
Such garlands have become a traditional decoration of Hungarian houses.
However, such decoration has a practical connotation - drying in the gentle sun has a beneficial effect on the preservation of aroma.
A natural product with preserved original taste and useful elements can only be obtained by manually grinding the pods in a mortar.
Machine production kills part of the natural, and, therefore, changes the taste.
After mechanical processing, a homogeneous powder is obtained, which, although it looks aesthetically pleasing, still falls short of that prepared by the traditional method.
To adjust the pungency of the powder, remove the seeds and partitions that contain the alkaloid capsaicin, which is responsible for the "burning".
How to cook paprika at home
At home, you can cook sweet paprika.
- To do this, take red bell pepper.
- Remove the seeds and core and dry it well.
- Grind dry pepper in a mortar to a powder state and store in an airtight container in a dry place.
Varieties and types of paprika
Paprika pepper always has different tastes, depending not only on the variety, but also on the percentage of the remaining burning partition.
Popular varieties:
- noble sweet- the most popular type of paprika is dark in color with a delicate aroma.
- gourmet- has a medium fineness grinding and a less saturated dark color than noble red paprika, and a pleasant, not spicy taste.
- semi-sweet- has a characteristic smell and medium sharpness. It contains a large amount of sugars, so it burns in a pan.
- special - It is a bright red seasoning powder with a pleasant sweetish taste and a delicate aroma.
- tender- It is a spice of light red color with a characteristic luster, grinding of medium fineness, with a very delicate taste.
- acute- light yellow or red-brown seasoning has a burning-sharp taste.
- pink- This is a spice of medium grinding, with a sharp spicy taste.
Each of them has its fans and has a different set of vitamins, varieties differ from each other in taste, sharpness and color.
The benefits and composition of the spice
The red fruits of bell pepper have a unique composition of elements and vitamins.
Paprika spice contains vegetable proteins, sugar, silicon, zinc, a whole complex of vitamins and microelements in an extractive form.
Paprika seeds contain unsaturated oils.
Interestingly, vitamin A is produced along with the ripening of the fruit, so the riper the raw material, the more usefulness is contained in the finished product.
Studies have shown that there are 10 times more microelements of this group in ripe pepper than in green pepper.
Vitamin C in paprika
Vitamin C, discovered in it in the late 20s of the XX century, takes pride of place among the rest.
This happened thanks to a scientist who tried in vain to isolate ascorbic acid from food.
However, he managed to make a discovery only with the help of an assistant - a Hungarian by birth. Since childhood, he was familiar with paprika, and therefore proposed to conduct an experiment on it.
What was the surprise of the scientist when he really managed to find this element in paprika.
So paprika became an assistant in obtaining the Nobel Prize.
A small fruit of this pepper can provide a person with a daily intake of vitamin C. In terms of its amount, it surpasses blackcurrants and lemons!
Health Benefits of Paprika
Healing properties of paprika:
- Dried paprika activates metabolic processes, increases the body's immune response.
- Accelerates metabolic processes.
- Improves digestion. For various disorders of the digestive process, such as flatulence, spasms, stomach cramps, nutritionists recommend introducing fresh or dried paprika into the diet.
- Excellent effect on the mucous membranes, helps to strengthen them.
- The effect of paprika on hematopoiesis is beneficial, especially in diseases of the veins and arteries. In particular, the spice prevents the aggregation of blood platelets, that is, it prevents blockage of blood vessels.
- Perfectly restores the nervous system, helps after stress and depression.
- It stimulates the growth of hair and nails well, so it is recommended to use paprika in order to prevent early baldness, as well as add it to pepper tinctures for hair.
Seasoning Paprika for weight loss
Paprika of burning varieties is an excellent tool for weight loss.
This spice stimulates the digestive system well, accelerates heat transfer, removes excess fluid from the body and promotes fat burning.
It is used in medicine in the manufacture of slimming patches and in the form of supplements with its extract.
Paprika is an ingredient in many anti-cellulite and body shaping creams, and is also used in body wraps.
Culinary delights with paprika
Due to the abundance of this plant in Hungary, people associate the use of this seasoning with the national dishes of Hungarian cuisine.
In fact, as practice proves, culinary masterpieces with it can be found all over the globe.
It is actively used by Mexicans, British, Germans, Bulgarians and Thais.
It is impossible to imagine Hungarian, Spanish, Mexican cuisine without paprika.
Where can you add paprika?
- Paprika goes well with meat and poultry, so it is a must-have in goulash and stews of white and red meat.
- And almost all Mexican dishes contain this ingredient, which is why most of the red seasoning is exported there.
Try adding paprika mixed with garlic, coriander and basil to mashed potatoes - and the appetite at the table will be excellent, and there are many benefits from such a dish!
- In small quantities, paprika can be added to seafood, such as shrimp, crabs and even crayfish.
- To give soups a unique taste, you can add a small pinch there.
- Tomatoes, beans, cabbage, potatoes, cottage cheese, scrambled eggs, sauces, ketchups, tomato juices - this is not the whole list with which paprika goes well.
- For marinade, you can use a mixture with garlic, coriander, basil, bay leaf, nutmeg, dill and parsley.
- The spice is suitable for many dishes, and is combined with many other seasonings.
Therefore, feel free to use it in any mixtures for meat, poultry, vegetables (especially cabbage and tomatoes), for fish and shellfish, omelettes, cheese and even cottage cheese, and in all vegetable soups.
Classic dishes with paprika
Paprika is nice to add:
- in goulash
- chili sauce,
- paprikash,
- fish soup "halasle",
- stuffed eggs and stuffed peppers,
- ratatouille,
- any Mexican food.
Hungarian goulash with paprika
The most famous dish with paprika is Hungarian goulash with meat and potatoes.
hungarian paprikash
If we turn to Hungarian chefs, then the first thing that will be discussed is paprika, a dish in which the central place is not meat, but sour cream and paprika.
What goes with paprika seasoning?
Paprika goes well with garlic, basil, bay leaves, hot chili peppers.
Description
Paprika is a perennial shrub with erect shoots and fruit in the form of fleshy capsicum of the Solanaceae family. Paprika is also called a seasoning ground from dried sweet peppers of red varieties, which are characterized by minimal pungency. The birthplace of paprika is South America, where it is grown as a perennial shrub, and in Russia, Moldova, Ukraine, Kyrgyzstan, Uzbekistan, Kazakhstan, it is cultivated as an annual plant. Paprika is most common in Turkey, Hungary and the United States.
Spanish explorers brought red pepper to Europe, and the plant has been cultivated for centuries, losing its pungent taste and becoming sweet paprika. It is known that paprika first appeared in Hungary in the 17th century, when the country was under Turkish rule. For a long time, the seasoning remained the property of the common people, without arousing interest among the nobility. To date, paprika is the main spice in Hungary and the country's population produces seven varieties of it, differing in pungency and color.
The most popular variety of spice is "Sweet paprika" - a medium-grinding powder, dark red in color with a slight pleasant aroma. To prepare it, the seeds and core of the pepper are removed, the pods are dried and ground. In Hungary, spicier varieties are preferred, such as "Royal paprika", in the production of which the seeds are not removed.
Application in cooking
Paprika is widely used in the preparation of Hungarian, Spanish, Mexican, Indian, Moroccan, German cuisine. The most famous Hungarian paprikash is not complete without seasoning - fried pieces of meat with sour cream, thick meat goulash soup cooked in a pot, perkelt and tocanya. Sweet red pepper can be added to mashed potatoes in combination with basil, coriander and garlic.
The taste of paprika adds an extra touch of spice to soups, sauces, rice, salads, meat (especially pork and chicken), vegetables, cheese, fish, seafood, and even cottage cheese. The seasoning is part of barbecue mixes and is used as a dye in the food industry.
Chemical composition
The seasoning contains capsaicin, which gives paprika a sharpness, coloring substances carotenoids, essential oils, minerals, fats, proteins, sugars, vitamin C (its amount in the spice is greater than in citrus fruits).
Useful properties of paprika
Red pepper stimulates appetite, improves intestinal motility, enhances the work of the pancreas. Biologically active substances in the composition of paprika have a beneficial effect on the circulatory system, reducing blood clotting and thus preventing the formation of blood clots. With the systematic use of seasoning, metabolism is activated, immunity and potency increase. It is useful to include paprika in the diet for certain diseases of the gastrointestinal tract and obesity.
Red pepper juice is used in folk medicine for nail and hair growth disorders, acne, furunculosis. Sweet pepper is kept in vegetable oil and then rubbed with myositis, radiculitis and rheumatism.
Contraindications
Sweet red pepper should not be used for heart rhythm disturbances, severe coronary heart disease, hypertension, stomach and duodenal ulcers, hyperacid gastritis (with increased acidity of gastric juice), exacerbation of chronic liver and kidney diseases, ulcerative colitis, chronic hemorrhoids, epilepsy , insomnia, acute pancreatitis and cholecystitis.
Paprika is called both the red pepper itself and the spice from it. South America is considered the birthplace of red capsicum. The Turks brought “red gold” to Hungary in the 17th century. The Hungarians found a suitable word in the Serbo-Croatian language - "papar", it turned out to be "paparka", and eventually the spice was called "paprika". From Hungary, the spice spread throughout Europe. In Russia and Belarus, paprika appeared no more than a century ago, but it has already come to the taste of cooks and has become a very popular seasoning.
Varieties
Paprika is a seasoning ground from dried sweet or slightly burning fleshy red peppers. To make the powder, the fruits of red pepper are first dried and then ground. Depending on the variety of pepper and the proportion of seeds in the powder, paprika varies in severity. This seasoning has a wide range of colors from light yellow to reddish brown. The best peppers for paprika are fleshy fruits of bright red color of sweet bell pepper. The core and seeds are removed from them, the pulp is dried, and then ground into powder. It turns out a spice of warm, bright color with a slight sweetish taste.
Pink paprika tastes rich and spicy. Delicious - very pleasant in taste, absolutely not spicy, semi-sweet, which will appeal to lovers of sweet spices, it is easy to identify by the characteristic brilliance of the powder. Paprika is the most commonly used in cooking. This variety of paprika has a juicy dark color and a delicate aroma.
Application
Paprika is used in Mexican, Spanish, Hungarian, German cuisine. It is added to almost all meat dishes, it goes especially well with chicken and pork. However, you should not add this spice when frying, paprika burns easily, acquiring a bitter aftertaste. It goes well with vegetables, especially tomatoes and cabbage. Very often it is added to soups, various sauces are prepared on the basis of paprika.
With the addition of this seasoning, the famous dish of Hungarian cuisine is prepared: chicken with paprika. Paprika is part of the well-known barbecue seasoning. Ordinary mashed potatoes, when seasoned with paprika combined with garlic, coriander, basil, savory and bay leaf powder, will turn into an appetizing and tasty side dish. In addition to taste and smell, paprika changes the color of the dish - it turns food red or orange, but this only happens when heated.
A good paprika should be bright red in color. A dirty brown color indicates poor quality or long shelf life. Paprika should be stored in a dry, dark place, as sunlight kills its taste and aroma.
Composition and properties
Paprika contains several times more vitamin C than citrus fruits. It improves blood circulation, stimulates appetite. In addition, paprika improves digestion and strengthens the pancreas, helps with rheumatism.
Interesting fact
Hungarian cuisine is inconceivable without four foodstuffs: flour, pork fat, sour cream and, most importantly, paprika. It is estimated that the average Hungarian eats half a kilogram of paprika per year. No other country can boast of such an indicator. For comparison: a resident of the neighboring Balkan countries consumes no more than 200 g, and Germany - about 100. The love of Hungarians for this seasoning is so great that they founded the unique Paprika Museum. And the name of the main national dish of Hungary speaks for itself - paprikash.
Surely many people know what paprika is. It is a spice made from dried bell pepper or chili fruits, as well as mixtures thereof. It is often associated with Hungary as it is one of the main ingredients of this country. Seasoning is also used in many cuisines of the world to add flavor and aroma to various products or their combinations.
The color of paprika varies from bright orange to dark red. To enhance the taste, some manufacturers add a little paprika to it. Paprika gives its color and aroma when heated. So adding seasoning to a cold dish will do little to change the flavor. For this reason, it is recommended to mix the spice with a little hot oil before adding it to the dish.
What is paprika? A bit of history
The plant from which the Hungarian version of the spice is made was grown since 1529 by the Turks in Buda (today it is a district of Budapest). The first record of the use of the word "paprika" in English dates back to 1896. It comes from the Serbo-Croatian word papar (meaning "pepper"). Today, the word "paprika" has entered a large number of languages.
Today, this spice is produced industrially in a number of countries, including Hungary, Serbia, Spain, and parts of the United States. It is used as an ingredient in a wide range of dishes all over the world. Paprika is mainly used with fresh vegetables, rice, stews and soups, and as an ingredient in sausages mixed with other spices.
Speaking about what paprika is, it is worth noting that there are three main varieties of it: light, moderately spicy and very spicy. In addition, there is Spanish paprika, which has a pronounced smell of smoke. This is due to the fact that during the cooking process, the pepper is dried using burning oak wood.
Why is it useful?
Regardless of the type, paprika is rich in vitamin C, most of which is retained during cooking. This spice is also high in iron and is a source of beta-carotene, which is converted into vitamin A in the body. It also contains a number of other vitamins, minerals, dietary fiber and antioxidants, as well as some protein.
What is paprika? Application in different countries
In modern European cuisines, it is used to prepare various meat dishes and seasonings. The national Hungarian product - goulash - is a thick and spicy soup with beef, vegetables and a sauce flavored with this spice. Also, paprika (a seasoning based on it) is often used in Italian and is served with mussels, crabs and shrimp. It is added to risotto and as a spice to cheeses such as mozzarella and
Paprika is very popular here and is used in combination with olive oil and added to beef or lamb meat dishes. In Morocco, red paprika is a popular condiment and the main ingredient in many spice mixes used to prepare meat with fruit.
Paprika is a red bell pepper, from which the seasoning of the same name is made. In XVII, this "red gold" was brought to Hungary from South America, which is the birthplace of the plant. In the Serbo-Croatian language, a suitable word "papar" was found for the name of an overseas product, and later it was transformed into "paprika". Later, paprika spread throughout European territory, but in Russia it appeared only at the beginning of the twentieth century, but this did not prevent local culinary specialists from having time to appreciate it.
Paprika seasoning is a powder ground from sweet or slightly hot dried peppers. Red fleshy juicy peppers are used for manufacturing, which are dried in the sun and then ground. There are many varieties that vary in color and heat, so the color range of seasoning varies from light yellow to brownish red. However, the best for making seasoning is red bell pepper, which has a sweet taste and strong aroma, these peppers are cleaned from seeds and core, dried and then ground into powder. The result is a warm red spice with a slight sweet aftertaste.
Pink paprika is considered more intense and spicy. There is a delicacy variety that is not spicy at all, it is semi-sweet and is liked by many spice lovers. Its characteristic feature is the external luster of the powder. But most often noble is used in cooking, as it has the brightest aroma, and its color is very dark and saturated.
spice application
Paprika is loved in cuisines such as Mexican, German, Hungarian and Spanish. Almost no meat dish can do without it, especially pork or chicken. But we must remember that paprika cannot be added when frying, because it has the unpleasant property of quickly burning, and this causes its taste and aroma to be lost. Vegetables also go well with this spice, especially cabbage and tomatoes. Many sauces and soups are prepared with the addition of paprika.
The famous dish "chicken with paprika" is a hallmark of Hungarian cuisine. The famous seasoning "barbecue" is also not complete without red powder. And even ordinary mashed potatoes become just a festive side dish, if you flavor it with basil, savory, garlic and paprika. In addition, paprika gives dishes not only taste and aroma, when heated, it gives the food a reddish or orange color.
When choosing this spice, remember that a good quality product should have a bright color, if it is dull or has a dirty gray color, then such a product is of the lowest grade or it was not stored properly. At home, you need to store paprika in a dark and cool place, as the sun's rays destroy it.
Composition and useful properties
Paprika boasts a high content of vitamin C, it even has more of it than lemons. With the help of this seasoning, you can improve blood circulation, improve appetite, tidy up digestion and the condition of the pancreas, it is also useful for rheumatism.
Interestingly, paprika is one of the four main Hungarian products (besides it, sour cream, pork fat and flour are considered as such). Every year, the average Hungarian eats half a kilo of paprika. But not only in this country, red spice is respected, in the Balkans it is eaten at 200 g per year, and the Germans annually consume it at 100 g per person. But still, paprika is loved the most in Hungary, there already exists a unique museum dedicated to this product, and the national Hungarian dish is nothing more than paprikash.
Harm and contraindications
This spice is contraindicated in hypertension, arrhythmias, severe forms of coronary artery disease, gastric and duodenal ulcers, ulcerative colitis, acute pancreatitis and cholecystitis, gastritis with high acidity of gastric juice, liver and kidney diseases, chronic hemorrhoids, insomnia and in case of individual intolerance.
