Picante paprika

NT Features

Paprika is a spice made from Capsicum annuum, an annual shrub belonging to the nightshade family, Solanaceae, and native to tropical areas of the Western Hemisphere. The peppers used for paprika tend to be milder and have thinner flesh.

In Spanish, paprika has been known as pimentón since the 16th century, when it became a typical ingredient in the cuisine of western Extremadura. Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century

Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety.Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces.The red, orange or yellow color of paprika is due to its content of carotenoids.

Production

Paprika is produced in various places including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States. Hungary is a major source of commonly used paprika. The spice was first used in Hungarian cuisine in the early 1800s. The most common Spanish paprika, Pimentón de la Vera, has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood.

Culinary usage

Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and colour rices, stews, and soups, such as goulash, and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more e ectively brought out by heating it in oil.

Nutrient value

In a typical serving size of one teaspoon (2 grams), paprika supplies 6 calories, is 10% water, and provides 21% of the Daily Value of vitamin A.