Paprika

Description

Paprika is the dried, ground pods of Capsicum annum, a sweet red pepper. It is mildly flavoured and prized for its brilliant red colour.

Did You Know?

Although related to the hot chilli pepper the cultivation of this plant in the Northern hemisphere has eliminated the capsaicin content which provides the heat in chilli peppers. Paprika was introduced to Hungary by the conquering Turks in 1699. Paprika is a rich source of Vitamin C.

Early Spanish explorers took red pepper seeds back to Europe, where the plant gradually lost its pungent taste and became "sweet " paprika. A Hungarian scientist won the Nobel Prize for research on the vitamin content of paprika. Pound for pound, it has a higher content of Vitamin C than citrus fruit.

Origins

Paprika is primarily produced in Spain, Central Europe, and the United States. Although both Spanish and Hungarian Paprika are mild and sweet in flavour, several important differences exist. Hungarian Paprika is characteristically fresh, green and vegetable-like, while the Spanish Paprika exhibits a more fermented and piquant flavour. Historically, the Central European varieties were more pungent, but they now exhibit a sweetness similar to Spanish Paprika. We buy our Paprika from America or Spain.

Usage

Paprika is the national spice of Hungary and a typical goulash makes an excellent warming winter stew. Paprika also goes well in chicken casseroles.
Paprika makes a colourful garnish for mayonnaise, white sauces and creamy soups.
Give Swiss rosti an appetising colour by tossing the grated potato in Paprika before frying.