Surely many people know what paprika is. This is a spice made from dried fruits of bell pepper or chili, as well as mixtures thereof. It is often associated with Hungary, as it is one of the main ingredients of the national dishes of this country. Seasoning is also used in many cuisines of the world to add taste and aroma to various products or their combinations.
The color of paprika varies from bright orange to dark red. To enhance the taste, some manufacturers add a little cayenne pepper to it. Paprika gives its color and aroma when heated. Thus, adding seasoning to a cold dish will not change the taste much. For this reason, it is recommended to mix the spice with a small amount of hot oil before adding to the dish.
What is paprika? A bit of history
The plant from which the Hungarian version of the spice is made has been grown since 1529 by the Turks in Buda (today it is the district of Budapest). The first record on the use of the word "paprika" in English dates from 1896. It comes from the Serbian-Croatian word papar (which means “pepper”). Nowadays, the word "paprika" is included in a large number of languages.
Today, this spice is produced industrially in a number of countries, including Hungary, Serbia, Spain and some regions of the United States. It is used as an ingredient for preparing a huge number of dishes around the world. Paprika is used mainly with fresh vegetables, rice, stews and soups, as well as an ingredient for sausages mixed with other spices.
Speaking about what paprika is, it is worth noting that there are three main varieties of it: light, moderately sharp and very sharp. In addition, there is a Spanish paprika with a pronounced smell of smoke. This is because in the cooking process, the pepper is dried using burning oak wood.
How is it useful?
Regardless of the type, paprika is rich in vitamin C, most of which is preserved during cooking. This spice also has a high iron content and is a source of beta-carotene, which in the body turns into vitamin A. It also contains a number of other vitamins, minerals, dietary fiber and antioxidants, as well as a little protein.
What is paprika? Application in different countries
In modern European cuisines, it is used for cooking various meat dishes and seasonings. The national Hungarian product - goulash - is a thick and spicy soup with beef, vegetables and sauce seasoned with this spice. Paprika (seasoning based on it) is often used in Italian seafood dishes and served with mussels, crab and shrimp. It is added to risotto and as a spice to cheeses such as mozzarella and goat cheese.
Paprika is very popular in Turkish cuisine. Here it is used in combination with olive oil and added to beef or lamb meat dishes. In Morocco, red paprika is a popular seasoning and the main ingredient in many spicy mixtures used to make meat and fruit.