Paprika is a special seasoning made by grinding red pepper. Quite often, red pepper itself is called paprika. Traditionally ground paprika has a sweet taste. However, paprika can be very hot and also slightly spicy. The taste of paprika directly depends on the type of pepper used. Hot paprika is made from chili peppers, while the rest is made from regular varieties of red peppers.
There are three types of paprika on sale: chopped, ground and crushed. The seasoning can have different colors, ranging from light yellow flowers to a bright red hue. A dirty brown spice should alert buyers, as this color indicates that the spice was not stored properly and is of poor quality. Under no circumstances should you store paprika in a bright place, because when exposed to sunlight, the seasoning will lose its pleasant taste and exquisite aroma.
Properties of paprika
Paprika contains a huge amount of vitamin C. In terms of its content, this spice exceeds even citrus fruits. It also contains other vitamins, 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 type of pepper from which it is prepared.
Moreover, during the cooking process, all the beneficial qualities that pepper has are safely preserved in the seasoning. Scientists have found that red paprika has the richest chemical composition. This spice contains much more vitamins and minerals than the similar yellow spice. A teaspoon contains about 3.5 grams of product, but a tablespoon contains all 14 grams. The calorie content of paprika allows it to be added to dietary dishes.
Benefits of paprika
Paprika can improve blood circulation, restore digestion and increase appetite. Regular addition of paprika during cooking has a beneficial effect on the circulatory system, preventing the formation of blood clots. Paprika also helps improve immunity, enhance male potency, and strengthen the condition of mucous membranes. Sweet paprika fights stomach colic and gas accumulation well. 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.
Uses of paprika
Paprika is added to many dishes. This seasoning is popular 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. It is ideal with eggs, vegetables, seafood and cheese. Fresh onions and cilantro cannot be combined with paprika. The 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.
Under no circumstances should you add spices while frying foods, otherwise they 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 preparing the main dish. This trick will allow you to preserve all the valuable properties without losing taste and aroma. Paprika is often mixed with other spices to create special flavors.
Paprika harm
Under no circumstances should you overuse paprika. People with chronic stomach diseases and angina pectoris should treat this spice with special caution. Paprika is prohibited if you have an allergy to pepper or individual intolerance. You should not include paprika in your usual diet if you have problems with pancreatitis, kidneys, or poor liver function.
Hot 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 find out from him whether you can use this seasoning. Completely healthy people can safely add paprika in small quantities to their dishes and not be afraid of anything.
| Patisson >> |
There are 282 calories in ground paprika, this seasoning is dried ground bell pepper.
Paprika is a spicy ingredient in dozens of dishes from all cuisines of the world, a product recognized as very beneficial for health. It has settled into the arsenal of housewives as firmly as black pepper and salt.
Vegetable sweet pepper, also called bell pepper, is an annual herbaceous plant from the Solanaceae family. The wild ancestors of this pepper are found in the nature of South America; the vegetable appeared in Russia only in the 17th century. The red pepper variety is suitable for the production of dry paprika; it is quite hot and hot. Since peppers ripen sweeter rather than hot in the cool European climate, paprika is produced mainly by the USA, Spain, Turkey, and of course, Hungary. It is Hungary that is the main country in which most of this spice is produced.
A special substance called 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, and the dry pulp is either finely chopped or ground into powder.
How many calories are in paprika
When dried, sweet peppers lose their 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 high health value. Essential oils of sweet pepper, a full range of its vitamins and minerals, carbohydrates and proteins, cancer-preventing lipokine, phytoncides - all this is concentrated in dried paprika in tenfold quantities. Paprika contains a large amount of vitamin C, but it is destroyed during heat treatment. For this reason, the vitamin A content here is several times higher compared to sweet green peppers.Paprika is considered a good stimulant of the immune system and digestion, a remedy for depression and excess weight, and 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, but in reality, of course, it is a matter of taste which paprika you buy. Mostly red ground seasoning is sold, but you can also find green (from green peppers). In addition, cut paprika is not ground, but chopped.
What to cook with paprika
Dishes containing paprika are numerous. It is used not only to improve taste and aroma, but also to enhance the color of, for example, sausages. The spice goes well with other seasonings, such as garlic, nutmeg, and herbs.
Cooking 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 aroma and the dish will taste bitter.
Paprika pepper - a complete overview of the universal spice from A to Z. Preparation, types, chemical composition, beneficial properties, methods of use and contraindications.
It is difficult to imagine Hungarian dishes without the popular seasoning.
Paprika pepper is a unique food additive made from red pepper.
Paprika seasoning - properties and methods of use
From this article you will learn:
Paprika is a powdered seasoning made from ripe red pepper Capsicum annuum of mildly hot 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 this magnificent spice to Christopher Columbus, who brought “Indian red salt.”
Paprika was the preserve of those who could not afford expensive ground 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, Hungarians did not use paprika. And with the departure of the Turks from their lands, the spice was highly appreciated and called “paparka”.
Now Hungarian paprika is a real brand. In this country, thanks to the mild climate, it was possible to cultivate seven different varieties.
Brief botanical information
Red capsicums can be safely classified as nightshades.
It grows on a small bush, which, as a rule, does not exceed one and a half meters in height.
To obtain a large harvest, it is often used for only one season, uprooting it at the end of the season.
The annual stem is branched and straight; near the root it has a slight woodiness.
It blooms with beautiful white flowers, from which an ovary is formed, and then green oblong fruits.
Subsequently, the fruit gains color and mass, becoming an ideal raw material for making spices.
In order for the usual aromatic powder to reach the table, the pods are dried and ground.
Production of aromatic seasoning
As mentioned above, Hungary occupies a leading position in the cultivation and production of spices.
Large fields with plantations are located in the south of the country; their scale amazes even experienced travelers.
In fact, growing paprika is a troublesome business.
Peasants have to comb their lands several times a day, collecting each ripe fruit one by one.
The harvested crop is generously scattered on the ground for further drying, where the girls string them onto long threads like bright beads.
Such garlands have become a traditional decoration of Hungarian homes.
However, such decoration has practical implications - drying in the gentle sun has a beneficial effect on preserving the aroma.
A natural product with preserved original taste and beneficial elements can only be obtained by manually grinding the pods in a mortar.
Machine production kills part of the natural one, and, therefore, changes the taste.
After mechanical processing, a homogeneous powder is obtained, which, although it looks aesthetically pleasing, still does not match that prepared by the traditional method.
To adjust the pungency of the powder, remove the seeds and membranes, which contain the alkaloid capsaicin, which is responsible for the “hotness.”
How to make paprika at home
You can make sweet paprika at home.
- To do this you need to take red bell pepper.
- Remove the seeds and core and dry it well.
- Grind the dry pepper in a mortar to a powder and store in an airtight container in a dry place.
Varieties and types of paprika
Paprika peppers always have different flavors, depending not only on the variety, but also on the percentage of heat remaining.
Popular varieties:
- noble sweet- the most popular type of paprika, dark in color with a delicate aroma.
- gourmet- has a medium fine grind and a less rich dark color than noble red paprika, and a pleasant, not spicy taste.
- semi-sweet- has a characteristic smell and medium pungency. It contains a large amount of sugars, so it burns in a frying pan.
- special - This is a bright red seasoning powder with a pleasant sweetish taste and delicate aroma.
- tender- This is a spice of light red color with a characteristic shine, medium fine grinding, with a very delicate taste.
- acute- light yellow or red-brown seasoning has a scalding-spicy taste.
- pink- This is a medium-ground spice with a sharp, piquant taste.
Each of them has its fans and has a different set of vitamins; the varieties differ from each other in taste, pungency and color.
Benefits and composition of spices
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 extracted form.
Paprika seeds contain unsaturated oils.
Interestingly, vitamin A is produced along with the ripening of the fruit, so the riper the raw materials, the more nutrients are contained in the finished product.
Studies have shown that ripe peppers contain 10 times more trace elements of this group than green peppers.
Vitamin C in paprika
Vitamin C, discovered in it in the late 20s of the 20th 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 the discovery only with the help of an assistant - a Hungarian by birth. He had been familiar with paprika since childhood, which is why he suggested conducting an experiment on it.
Imagine the scientist’s surprise when he actually managed to discover this element in paprika.
So paprika became an assistant in receiving the Nobel Prize.
A small fruit of this pepper can provide a person with a daily requirement of vitamin C. In terms of its quantity, it surpasses black currants and lemons!
Health Benefits of Paprika
Healing properties of paprika:
- Dried paprika activates metabolic processes and increases the body's immune response.
- Speeds up metabolic processes.
- Improves digestion. For various digestive disorders, such as flatulence, cramps, stomach colic, nutritionists recommend introducing fresh or dried paprika into the diet.
- It has a great effect on mucous membranes and helps 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 hair and nail growth well, so it is recommended to use paprika to prevent early baldness, and also add it to pepper tinctures for hair.
Paprika seasoning for weight loss
Hot paprika is an excellent remedy for weight loss.
This spice stimulates the digestive system, accelerates heat exchange, removes excess fluid from the body and promotes fat burning.
It is used in medicine in the manufacture of weight loss patches and in the form of supplements with its extract.
Paprika is included in many anti-cellulite and body contouring creams, and is also used in body wraps.
Culinary masterpieces with paprika
Due to the abundance of this plant in Hungary, people associate the use of this seasoning with national dishes of Hungarian cuisine.
In fact, as practice proves, culinary masterpieces using 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 always included in goulash and stewed 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 you will have an excellent appetite at the table, and there are many benefits from such a dish!
- In small quantities, paprika can be added to seafood, such as shrimp, crab and even crayfish.
- To give soups a unique taste, you can add a small pinch.
- Tomatoes, beans, cabbage, potatoes, cottage cheese, scrambled eggs, sauces, ketchups, tomato juices - this is not the whole list with which paprika goes well.
- For the marinade, you can use a mixture with garlic, coriander, basil, bay leaf, nutmeg, dill and parsley.
- The spice goes well with a variety of dishes and combines 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 the addition of paprika
Paprika is nice to add:
- to goulash,
- chili sauce,
- paprikash,
- fish soup "khalasle"
- 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 you turn to Hungarian chefs, the first thing that comes up is paprika, a dish in which the central place is not meat, but sour cream and paprika.
What does paprika seasoning go with?
Paprika goes well with garlic, basil, bay leaf, and hot chili peppers.
Description
Paprika is a perennial shrub with erect shoots and a fruit in the form of a fleshy capsicum of the Solanaceae family. Paprika is also called a seasoning ground from dried red sweet peppers, which are characterized by minimal pungency. The homeland of paprika is South America, where it is grown as a perennial subshrub, and in Russia, Moldova, Ukraine, Kyrgyzstan, Uzbekistan, and Kazakhstan it is cultivated as an annual plant. Paprika is most common in Turkey, Hungary and the USA.
Spanish explorers brought red peppers to Europe, and the plant was cultivated for centuries, losing its pungent flavor 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 a property of the common people, without arousing interest among the nobility. Today, paprika is the main spice of Hungary and the country's population produces seven varieties of it, differing in pungency and color.
The most popular type of spice is considered to be “Sweet paprika” - a medium-ground powder, dark red in color with a light, pleasant aroma. To prepare it, the seeds and core of the pepper are removed, the pods are dried and ground. In Hungary, they prefer spicier types, such as “Royal paprika,” in the production of which the seeds are not removed.
Use in cooking
Paprika is widely used in the preparation of Hungarian, Spanish, Mexican, Indian, Moroccan, and German dishes. 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 tokanya. 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 piquancy to soups, sauces, rice, salads, meat (especially pork and chicken), vegetables, cheese, fish, seafood and even cottage cheese. The seasoning is included in barbecue mixtures and is used as a coloring agent in the food industry.
Chemical composition
The seasoning contains capsaicin, which gives paprika its pungency, carotenoid coloring substances, 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, and enhances the functioning of the pancreas. Biologically active substances in paprika have a beneficial effect on the circulatory system, reducing blood clotting and thus preventing the formation of blood clots. With systematic use of the seasoning, metabolism is activated, immunity and potency are increased. Paprika is useful to include in the diet for certain diseases of the gastrointestinal tract and obesity.
Red pepper juice is used in folk medicine for disorders of nail and hair growth, acne, and furunculosis. Sweet pepper is kept in vegetable oil and then rubbed in for myositis, radiculitis and rheumatism.
Contraindications
Sweet red pepper should not be consumed in cases of 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, nonspecific ulcerative colitis, chronic hemorrhoids, epilepsy , insomnia, acute pancreatitis and cholecystitis.
Paprika is the name given to both the red pepper itself and the spice made 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”, from which they got “paparka”, and eventually the spice began to be called “paprika”. From Hungary, the spice spread throughout Europe. Paprika appeared in Russia and Belarus no more than a century ago, but it has already caught the taste of chefs and has become a very popular seasoning.
Varieties
Paprika is a seasoning ground from dried sweet or mildly hot fleshy red peppers. To make the powder, red pepper fruits are first dried and then ground. Depending on the type 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 red-brown. The best pepper for paprika is the fleshy fruit of the bright red color of sweet bell pepper. The core and seeds are removed from them, the pulp is dried and then ground into powder. The result is a spice with a warm, bright color and a slightly sweet taste.
Pink paprika has a rich and spicy taste. Delicacy - very pleasant to the taste, absolutely not spicy, semi-sweet, which will appeal to lovers of sweet spices; it can be easily identified by the characteristic shine of the powder. Noble paprika is most often used in cooking. This variety of paprika has a juicy dark color and a delicate aroma.
Application
Paprika is used in Mexican, Spanish, Hungarian, and 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 easily burns, acquiring a bitter aftertaste. It goes well with vegetables, especially tomatoes and cabbage. Very often it is added to soups; various sauces are prepared based on paprika.
With the addition of this seasoning, the famous Hungarian dish is prepared: chicken with paprika. Paprika is part of the famous barbecue seasoning. Regular mashed potatoes, if seasoned with paprika in combination 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 the 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 storage. 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 and stimulates appetite. In addition, paprika improves digestion and enhances the functioning of the pancreas, and helps with rheumatism.
Interesting fact
Hungarian cuisine is unthinkable without four food products: 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 neighboring Balkan countries consumes no more than 200 g, and in Germany - about 100. The Hungarians’ love for this seasoning is so great that they founded a unique Paprika Museum. And the name of the main national dish of Hungary speaks for itself - paprikash.
Surely many people know what paprika is. This is a spice made from the dried fruits of bell peppers or chilies, as well as mixtures thereof. It is often associated with Hungary as it is one of the country's main ingredients. Seasoning is also used in many cuisines around the world to add taste 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; it gives its color and aroma when heated. Thus, adding seasoning to a cold dish will make little difference to the taste. For this reason, it is recommended to stir the spice with a little hot oil before adding it to the dish.
What is paprika? A little history
The plant from which the Hungarian version of the spice is produced was cultivated by the Turks in Buda (nowadays a district of Budapest) since 1529. The first recorded use of the word "paprika" in English dates back to 1896. It comes from the Serbo-Croatian word papar (meaning "pepper"). Nowadays, 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 huge number of dishes all over the world. Paprika is used primarily in fresh vegetables, rice, stews and soups, and as an ingredient in sausages when mixed with other spices.
Speaking about what paprika is, it is worth noting that there are three main varieties: mild, moderately hot and very hot. In addition, there is Spanish paprika, which has a distinct smoky smell. This is explained by the fact that during the cooking process the pepper is dried using burning oak wood.
How 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 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 kitchens 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 sauce seasoned with this spice. Also, paprika (a seasoning based on it) is often used in Italian dishes and 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 too, and is used in combination with olive oil and added to beef or lamb dishes. In Morocco, red paprika is a popular seasoning and the main ingredient in many spice mixtures used to cook meats and fruits.
Paprika is a red sweet pepper from which the seasoning of the same name is made. In the 17th century, 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 to name the 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 stop local culinary specialists from appreciating its true worth.
Paprika seasoning is a powder ground from sweet or mildly hot dried pepper. The meat used for production is red, fleshy, juicy peppers, which are dried in the sun and then ground. There are many varieties that vary in color and pungency, so the color of the seasoning varies from light yellow to brownish-red. However, the best for making seasonings is considered to be red bell peppers, which have a sweet taste and strong aroma; these peppers are peeled from seeds and core, dried and then ground into powder. The result is a warm red spice with a slightly sweet aftertaste.
Pink paprika is considered more rich 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 shine of the powder. But most often the noble one is used in cooking, since it has the brightest aroma, and its color is very dark and rich.
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 you need to remember that you cannot add paprika when frying, because it has the unpleasant property of burning quickly, and as a result its taste and aroma are 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 “paprika chicken” is the hallmark of Hungarian cuisine. The famous barbecue seasoning 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 food a reddish or orange color.
When choosing this spice, you need to 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 stored improperly. At home, you need to store paprika in a dark and cool place, as the sun's rays destroy it.
Composition and beneficial properties
Paprika boasts a high content of vitamin C, even more than lemons. With this seasoning you can improve blood circulation, improve appetite, improve digestion and the condition of the pancreas; it is also useful for rheumatism.
Interestingly, paprika is one of the four main Hungarian products (other than sour cream, pork fat and flour). Every year the average Hungarian eats half a kilogram of paprika. But not only in this country is the red spice respected; in the Balkans they eat 200 g of it per year, and the Germans consume 100 g of it per person annually. But still, in Hungary, paprika is loved most of all; there is already a unique museum dedicated to this product, and the national Hungarian dish is none other than paprikash.
Harm and contraindications
This spice is contraindicated for hypertension, arrhythmia, 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.
