Paprika

Paprika word was borrowed by Serbian from Latin word “piper”. Serbians thus called “peprena” which means “the one that is hot” and at last Hungarian named it Paprika. Dutch and German used paprika word for fruit due to its origin from bell pepper. Prime producer of paprika are Spain, central European and United states. Paprika took sweet and mild taste when took by Spanish explorer to other European countries but real and actual paprika produced is Spain has pungent taste. Paprika is pronounced as pimentón by spanish people, colorau, by Portugal, and chiltoma by Nicaragua.

Paprika is a spice which belongs to the family Capsicum annum, comes from a mild red pepper. Having mild taste and is prized for its gleaming red color and often used as a garnish and spicy flavor. Capsicum family is grown in Hungary, Spain, South America, and California, major regions covering paprika. But specifically Paprika is native to the Western Hemisphere. Paprika production is widely adopted by many countries but takes different flavor depending on local soil and climatic conditions, where it is planted. Its flavor ranges from sweet to mild and ending with very hot taste. Famous organic Hungarian Paprika and spices is ranked at top for its extensive flavor, and it is the main flavor in most of Hungarian cooking. Famous Hungarian paprika dishes are Goulash and Chicken Paprika. Types of Hungarian paprika are:

1. Különleges: this is very special quality paprika, having mildest taste and brightest red color holding excellent aroma.

2. Édes csemege: it is very delicate having colors from light to dark red, it is very mild and rich in flavour.

3. Csemegepaprika: it is very exquisite delicate specie which is similar to delicate, but it is more pungent from delicate specie.

4. Csípős csemege, pikáns: it is very pungent then exquisite delicate, holding very pungent smell

5. Édesnemes: it is considered being very noble and sweet and this is most commonly exported form of paprika which is bright and red color and has slightly pungent in smell.

6. Félédes: it is neither very pungent not very sweet a moderate type of paprika..

It is frequently used as a garnish on puffy eggs, fish, and cheese and vegetable casseroles in its most blended form by Americans. Shellfish, rice, seafood and sausage dishes are seasoned by Spanish where as Moroccan paprika is widely used with tomato dishes and salads and with other vegetables. Where as its common use is in simple garnishes for almost all spicy dishes. Mix paprika with butter, margarine, or oil to get a quick seam for fish or poultry or for any other meat. It is especially famous for roast turkey and jerky barbeque. Paprika can be mixed with bread crumbs are used to make outer covering of casseroles. Paprika spices for food color ranges from dark brilliant red to palest red and light brown, as it is dries. Smoked paprika is a dry paprika which is smoked to give extra flavors for roasted meat. A Hungarian scientist researches on vitamin and carotenoid content of paprika and thus won noble price. It has higher content of Vitamin C then any other citrus fruit.

Some of the paprika recipes are beef paprika, chicken parikash, paprika red bean soup, deghi murghi and many more. Paprika dill recipe is famous in which dill seeds are dried and blended with paprika; this mixture is used in many sausages and marinades. Paprika is manly used in chicken dishes in north-south Asia, and many chicken paprika recipes are used by Indian chefs. Alma paprika pepper is very famous due to its different glowing shades and a light heat. It should be used when it is in dry form, grind it and can easily be stored for 70 to 80 days because its flavor and color remains good within 80 days but with age become less spicy and reduce its fine color.