Paprika
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- This article is about the pepper fruit. For the 1991 film, see Paprika (1991 film). For the 2006 film, see Paprika (film).
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[edit] Nomenclature
According to the Oxford English Dictionary, the word comes from the Hungarian "paprika", which derives from the Serbian or Croatian "paprika", which is a diminutive of "papar", which in turn was derived from the Latin "piper", for "pepper."
In the United States, the term paprika simply means any non pungent red chile, mostly New Mexican pod types that have had their pungency genetically removed. In Europe, however, paprika has much greater depth, having not only distinct pod types but also specific grades of the powders made from these sub types.
[edit] Types of paprika
Paprika is principally used as an ingredient in a broad variety of dishes throughout the world. Paprika (pimentón in Spain, colorau in Portugal) is principally used to season and color rices, stews, and soups, such as goulash. In Spain, Germany, Hungary, Croatia, Serbia, Turkey and Portugal, paprika is also used in the preparation of sausages as an ingredient that is mixed with meats and other spices. Olives are also commonly stuffed with minced portions of these peppers. Instead of eating, paprika may be smoked for additional flavour. In India, paprika comes from a pepper called 'deghi mirchi'. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions.
[edit] Types of Hungarian Paprikas
Note: The hottest paprikas are not the bright red ones, but rather the palest red and light brown colored ones.
- Special Quality (Különleges): The mildest and brightest red of all Hungarian paprikas, with excellent aroma.
- Delicate (Csípmentes Csemege): Ranging from light to dark red, a mild paprika with a rich flavor.
- Exquisite Delicate (Csemegepaprika): Similar to Delicate, but more pungent.
- Pungent Exquisite Delicae (Csípös Csemege, Pikant): A yet more pungent Delicate.
- Rose (Rózsa): Pale Red in color with strong aroma and mild pungency..
- Noble Sweet (Édesnemes): The most commonly exported paprika; bright red and slightly pungent.
- Half-Sweet (Félédes): A blend of mild and pungent paprikas; medium pungency.
- Hot (Erös): Light brown in color, this is the hottest of all the paprikas.
[edit] Nutritional value
All varieties of capsicum including the bell peppers used to make paprika have a high vitamin C content (150–250 mg/100 g). In 1932, the Hungarian scientist Albert Szent-Györgyi, using Vitamin C from a red pepper, proved that scurvy was caused by Vitamin C deficiency.
[edit] See also
[edit] External links
- http://www.cookbook.hu/angol_receptek/PaprikaE.html
- http://www.museum.hu/search/museum_en.asp?ID=289
- http://www.mkk.szie.hu/dep/kerteszet/ta/zoldseg/paprika/index.htm (in Hungarian)
- http://www.wordreference.com/ptes/colorau (in Spanish)
Green bell pepper, for eating fresh |
Yellow bell pepper, pickled and stuffed with cabbage |
Chilis, when they are dried and turn red for use as a spice |
Processed paprika, sold as a very hot powder or a paste |
da:Chili (krydderi) eo:Papriko es:Pimentón fr:Paprika hr:Čili he:פפריקה
