Paprika

  • Paprika

- Origin
Paprika is a spice that is made of dried red bell pepper which had been powdered. Paprika is widely used in Mexican, Spanish, Hungarian and German cuisine. The birthplace of paprika is South America, but nowadays it is cultivated in USA, Spain, Turkey and Hungary. Pepper came to Europe on the Columbus’s ship. Eventually the plant started to grow in Europe where it lost its bitter qualities and turned into “sweet” paprika.

- Varieties
Sweet paprika is one of the most widely used types of paprika. It has dark and rich colour and delicate scent. Semisweet paprika is relatively light and has a very characteristic spicy scent. Due to the fact that it contains sugar, it must to be fried in oil. Pink paprika is quite savoury and hot and it should be used carefully. Apart from these varieties of paprika, there are many others which differ by colour, hotness and other qualities.

- Flavour
The powder has a light sweet taste with a hint of bitterness.

- Usage
It goes well with meat, especially pork, chicken, vegetables, especially tomatoes and cabbage, cheese, eggs, fish and seafood. Paprika can be added to goulash, soups, sauces, salads and rice. Paprika gives red or orange colour to the dishes but one has to keep in mind that it happens only after heating. It also has to be remembered that paprika burns very easily and acquires a bitter taste. High quality paprika should have a bright red colour. If it acquires a dirty brown colour, it becomes unsuitable for consumption and should be thrown away.

- Combinations and substitutes
It is great to add paprika to mashed potatoes in combination with garlic, coriander, basil and powdered bay leaves.

- Storage
Paprika should be stored in a dry and dark place, because sunlight destroys its taste and scent.

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