Paprica

Paprica"Hoc fecit Sancti Patris benedictio, quae, ut piper cibum, sic omnem catholicismum penetrat, quare etiam Papa et papricam cum unis et iisdem literis incipiunt": Kladderadatsch 51 (1898) ; etiam "papricam sive capsicum tritum" hic. (Anglice aliisque linguis paprika; Hungarice fűszerpaprika) est tritura vel pulvis condimentarius in Hungaria necnon Slovacia e varietatibus dulcioribus capsici (speciei C. annui) tritus. 

Pimentón (nomen Hispanicum; Lusitane colorau), aliis linguis saepe "paprica Hispanica" appellata, est tritura condimentaria simili modo e capsicis dulcioribus confecta. 

 Notae 

 Bibliographia 
 Fontes antiquiores
 1725 : Ardelio Della Bella, Dizionario italiano, latino, illirico. Venetiis: presso Cristoforo Zanne  ("Pepe rosso: Piper siliquarium, paprìka")
 1728 : Iosephus Benkö, Transsilvania, sive Magnus Transsilvaniae principatus, olim Dacia mediterranea. Vindobonae  (De vocabulis dialectorum Transsylvanicorum: "Paprika [Pseudo-capsicum] pro Török bors")
 1740 : Ioannes Bellosztenëcz, Gazophylacium, seu Latino-Illyricorum onomatum aerarium. [Typis Joannis Baptistae Weitz, Inclyti Regni Croatiae Typographi]  ("Perprís, paprika: piperitis -dis, piper siliquarium, siliquastrum -tri")
 1775 : Jósef Csapo, Uj füves es viragos magyar kert, mellyben mindenik fünek es viragnak neve ... ertelmesen megjegeyeztetnek. Posonyban: Landerer Mihal  ("Török-bors, Paprika, Kerti-bors. Deák: Capsicum, Piper hispanicum, Siliquastrum: Capsicum annum [sic], caule herbaceo, pedunculis solitariis H. Crantz. Frantz: Poivre d'Inde, Poivre de Guinée. Német: Spanischer Pfeffer ...")
 1798 : Martin Schwartner, Statistik des Königreichs Ungern. Pest: Trattner  ("Gartenkräuter ... Gurken von einheimischen Pfeffer (Paprika) durchbeißt, sind der gewöhnlichste Salat des mittleren und unteren Standes.")
 1830 : The Times [Londinii] (12 Februarii 1830 p. 7 col. 4 ("The pepper soup, or paprika soup ... is a favourite dish among the Magyars, Turks, and Servians")
 1839 : John Paget, Hungary & Transylvania (Londinii), vol. 2 p. 227 ("First came on a paprika hendel, not a stewed fowl with red pepper, such as is often served up at more polished tables, but a large tureen or rich greasy soup, red with paprike, and flavoured by a couple of fowls cut up and swimming in it"), cf. vol. 2 p. 521
 1875 : Andrew F. Crosse, "Wild boar hunting in Hungary" in The Argonaut vol. 5 (1875) ("The national dishes, the gulyás hus and the paprika handl were handed to us. Paprika is a red pepper, grown in the country, and is mixed with every sort of fish, flesh, or fowl. It makes an improved kind of curry, and one gets very fond of it. If attacked by marsh fever, and you are without quinine, a spoonful of paprika mixed with a little red wine is not a bad substitute" 

 1885 : The Cook [Novi Eboraci] (16 Novembris 1885) p. 6 col. 1 ("One of the pleasant culinary recollections of the last season ... prepared with the condiment known as Paprika")

 Eruditio
 "Paprika" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) p. 573
 "Paprika" in 

Guliasum
Gallina e paprica

 Nexus externi 
 Nancy Lopez-McHugh, "What Is Paprika?" apud The Spruce Eats
 Lisa & Tony Sierra, "Spanish Paprika: Pimentón" apud The Spruce Eats

Categoria:Alimenta e capsicis
Categoria:Ars coquinaria Hungarica
Categoria:Capsicum
Categoria:Triturae