Paprika

Paprika(/pəˈpriːkə/pə-pree-kə,USalso/pæˈprikə/pa-PREE-kə,UKalso/ˈpæprɪkə/PAP-rik-ə)is aspicemade from dried and ground red peppers.It is traditionally made fromCapsicum annuumvarietals in the Longumgroup, includingchili peppers. Paprika can have varying levels ofheat, but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to producechili powder.In some languages, but not English, the wordpaprikaalso refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g.,bell peppers).
All capsicum varieties are descended from wild ancestors from the Amazonas, cultivated in South, Central and North America, in particular Central Mexico, where they have been cultivated for centuries.The peppers were subsequently introduced to theOld World, when peppers were brought to Spain in the 16th century. The seasoning is used to add flavor and color to many types of dishes in diverse cuisines.
The trade in paprika expanded from theIberian Peninsulato Africa and Asiaand ultimately reached Central Europe through the Balkans, which was then underOttomanrule. This helps explain theSerbo-Croatianorigin of the English term. In Spanish, paprika has been known aspimentónsince the 16th century, when it became a typical ingredient in the cuisine of westernExtremadura.Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular inHungaryuntil 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 thepericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks,ovules, andcalyces.The red, orange or yellow color of paprika is due to its content ofcarotenoids.
Peppers, the raw material in paprika production, originated fromNorth America, where they grow in the wild inMexicoand have for centuries been cultivated by the peoples of Mexico and Central America. The peppers were later introduced to theOld World, to Spain in the 16th century, as part of theColumbian exchange.
The plant used to make the Hungarian version of the spice was first grown in 1569.Central Europeanpaprika washotuntil the 1920s, when aSzegedbreeder found a plant that produced sweet fruit, which he grafted onto other plants.
The first recorded use of the wordpaprikain English is from 1831.It derives from theHungarianwordpaprika,which derives from theSerbo-Croatianwordpaprika, which is a diminutive ofpapar, which in turn was derived from theLatinpiperormodern Greekpiperi, ultimately fromSanskritpippalī.Paprikaand similar words, includingpeperke,piperke, andpaparka, are used in various languages forbell peppers.
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 paprika,and it is the spice most closely associated with Hungary.It was first used inHungarian cuisinein the early 19th centuryand is available in different grades:
There are three versions of Spanish paprika (pimentón) – mild (pimentón dulce), mildly spicy (pimentón agridulce) and spicy (pimentón picante).
The most common Spanish paprika,pimentón dela Vera, has a distinct smoky flavor and aroma, as it is dried bysmoking, typically usingoakwood.Currently, according to the Denomination of Origin Regulation Council (Consejo Regulador de la DOP "Pimentón de La Vera"), the crop of La Vera paprika covers around 1,500 hectares (3,700 acres) and has an annual production of 4.5 million kg (5,000 short tons), certified as Denomination of Origin.
Pimentón deMurciais an unsmoked variety made with bola/ñora peppersand traditionally dried in the sun or in kilns.
Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rice,stews, and soups, such asgoulash, and in the preparation ofsausagessuch as Spanish chorizo, mixed with meats and other spices. The flavor contained within the pepper'soleoresinis more effectively brought out by heating it in oil.
Hungarian national dishes incorporating paprika includegulyás, a meat soup,pörkölt, a stew called internationallygoulash, andpaprikash(paprika gravy: a Hungarian recipe combining chicken, broth, paprika, and sour cream).InMoroccan cuisine, paprika (tahmira) is usually augmented by the addition of a small amount of olive oil blended into it. Many dishes call for paprika (colorau) inPortuguese cuisinefor taste and color.
The red, orange, or yellow color of paprika powder derives from its mix ofcarotenoids.Yellow-orange paprika colors derive primarily fromα-caroteneandβ-carotene(provitamin Acompounds),zeaxanthin,luteinandβ-cryptoxanthin, whereas red colors derive fromcapsanthinandcapsorubin.One study found high concentrations ofzeaxanthinin orange paprika.The same study found that orange paprika contains much more lutein than red or yellow paprika.
In a reference serving amount of oneteaspoon(2 grams), paprika supplies 6calories, is 10% water, and provides 21% of theDaily Valueofvitamin A.It provides no othernutrientsin significant content.