paprika

Paprika can rightly claim to be one of the most famous spices in the world. The red powder has a sweet taste with spicy bitter notes and is widely used in cooking.

The raw material for the production of paprika is sweet pepper. Its Latin name is Capsicum annum, and in Russian it is also called paprika. Its fruits are dried after ripening, and then crushed, turning into powder.

Historical information

Paprika is native to South America. Red pepper was brought to Europe by the Spanish conquistadors in the XNUMXth century. They called the seasoning “Indian red salt.”

The popularity of the new spice quickly gained – mainly because it was not too expensive. The thing is that black ground pepper at that time was literally worth its weight in gold – and therefore was used exclusively by chefs of the nobility. Paprika was much more affordable.

Today, one of the main producing countries of this seasoning is Hungary. The country produces seven varieties of paprika, which differ from each other in color, pungency and aroma. Paprika is often referred to as “red gold” by Hungarians and is an essential ingredient in many Hungarian dishes.

Botanical characteristic

As noted above, the raw materials for the production of paprika are the fruits of the plant of the same name. Cultivated, paprika is an annual plant, and in the wild, it is a perennial upright shrub of the nightshade family, which can reach one and a half meters in height.

Paprika blooms with large white flowers with purple, green or pale yellow veins. Flowers may be solitary or in bunches.

Paprika fruits are hollow false berries containing a large number of seeds. The color of the fruits can vary – they are not only red and orange, but also yellow, green and brown.

To date, paprika is cultivated in some European countries (primarily in Hungary and Spain), in Turkey, and also in the United States.

Types of seasoning

As noted above, today one of the main producers of paprika is Hungary. The country produces seven main varieties of the popular seasoning. The main difference between them is the color, the size of the fractions during grinding and sharpness.

How spicy a paprika is depends on how much membrane membranes from the pods and seeds are used in its manufacture, containing the alkaloid capsaicin, which has an extremely pungent taste.

The main types of paprika are:

1. Noble sweet paprika. It is distinguished by medium grinding, a rich dark shade and a pleasant smell.
2. Semi-sweet seasoning of medium spiciness, light shade, with a very rich aroma.
3. Spicy yellowish spice. Its grinding is medium, and the taste is sharp and burning.
4. Delicate paprika. It is light red in color with a distinct matte tint, and the taste of this species is rather not sharp, but spicy.
5. Delicious bright red paprika. It is not too spicy, and cooks love it because it helps to reveal the original taste of the dish thanks to its delicate aroma.
6. Special paprika – bright red, with a very mild, slightly sweet taste.
7. Pink paprika is actually not pink, but a light red color. It is medium grind, very savory and boasts a sharp taste and pleasant aroma.

In Hungary itself, spicy paprika is the most popular – it is considered a kind of “trick” of the national cuisine.

Chemical composition and calorific value

The energy value of dried paprika is 358 kcal per 100 g of product. The nutritional composition is as follows: 14,1 g of protein, 12,8 g of fat and 34 g of carbohydrates.

Of course, paprika, like other seasonings, should not be abused. And, nevertheless, nutritionists recommend using it to emphasize the taste of dishes, and at the same time to enrich them with useful substances.

The chemical composition of paprika contains vitamins, minerals, essential oil.

It is noteworthy that the content of vitamin C in paprika is higher than in citrus fruits. A powerful antioxidant increases the resistance of the human body to viruses and bacteria, regulates metabolism, accelerates regeneration processes.

Vitamin A is also needed to keep the immune system working. In addition, he plays the “first violin” in the redox processes in the body, necessary for normal cell division. It is also indispensable in order to maintain the human reproductive system in a healthy state.

Vitamin E improves the condition of blood vessels, strengthens them, making them more elastic. It also improves the overall tone of the body, helps to reduce blood sugar levels. In addition, this substance accelerates wound healing.

Vitamin K plays an important role in the regulation of blood clotting. It also protects against a serious disease – osteoporosis, helping to maintain healthy bone tissue. This vitamin is also necessary for blood vessels – it prevents their calcification, in other words, hardening due to calcium deposition.

Vitamin PP acts as an anticoagulant, preventing the formation of blood clots. In addition, it significantly lowers the level of “bad” cholesterol in the body, reducing the risk of a heart attack. In addition, it stimulates the synthesis of pancreatic enzymes and contributes to the fact that the body absorbs protein from plant foods.

Vitamin B6 is necessary for the prevention of nervous disorders. It also acts as a natural diuretic and helps to normalize blood sugar levels.

Vitamin B9 is necessary for pregnant women for the normal development of the fetus. In addition, it has a beneficial effect on the state of the digestive system and helps to cope with stress.

Calcium is responsible for the condition of bones and teeth. In addition, it is involved in the regulation of blood clotting, has anti-inflammatory properties, and is involved in the synthesis of a number of enzymes.

Iron plays the “first violin” in the process of hemoglobin formation. It also increases the overall resistance of the body and is involved in the synthesis of thyroid hormones. In addition, it helps the body absorb vitamin B from outside.

Magnesium prevents the appearance of calculi in the gallbladder and kidneys, maintains healthy teeth and the digestive system, and helps to remove toxins and heavy metals from the body.

Phosphorus plays an important role in energy metabolism, is necessary for maintaining healthy bone and dental tissue of the body, as well as for mental activity.

Potassium helps to maintain normal water balance in the body, preventing the appearance of edema. In addition, it is critical for maintaining a normal heart rate. Also, this element has antihistamine properties.

Sodium is necessary to maintain normal water-salt balance in the body. He also takes part in the production of gastric juice, has a vasodilating effect.

Zinc is essential for the prevention of diabetes. It also prevents the development of epilepsy, accelerates tissue regeneration, stimulates cognitive activity, improves the condition of the skin and hair, normalizing the sebaceous glands.

Useful Properties

Paprika owes its beneficial properties to the peculiarities of the chemical composition:

1. Seasoning improves the functioning of the digestive system. In particular, it stimulates the synthesis of pancreatic enzymes, improves intestinal motility, preventing constipation. It is also useful for flatulence, colic, accumulation of gases in the intestines.
2. The active substances present in paprika have a beneficial effect on the state of blood vessels. They also reduce blood clotting, which reduces the risk of blood clots.
3. Paprika increases the body’s resistance to viruses and bacteria.
4. This seasoning helps to “disperse” the metabolism, and therefore is useful for excess weight.

Contraindications to use

At the same time, paprika, like other seasonings, has contraindications. So, you should not get involved in it if you have been diagnosed with coronary heart disease, and heart rhythm disturbances are also recorded.

Paprika is not recommended with a tendency to hypertension, as well as with nervous overexcitation.

Contraindications to the use of paprika are also some diseases of the digestive system – in particular, stomach ulcers, gastritis with high acidity, ulcerative colitis, cholecystitis and acute pancreatitis.

Also, paprika can cause an allergic reaction in case of individual intolerance.

Cooking application

Paprika is widely used in the preparation of dishes of several national cuisines: Spanish, Mexican, Indian, Moroccan and, of course, Hungarian. It is she who is an integral part of paprikash – one of the most famous delicacies in Hungary. Chicken or calf meat is first fried and then stewed with sour cream and spices, the main of which is paprika. Also, Hungarians often add paprika to mashed potatoes, which eventually acquires a reddish color, spicy taste and pleasant aroma.

An interesting fact: according to statistics, the average resident of Hungary eats 0,5 kg of paprika per year. At the same time, in the Balkan countries neighboring this country, this figure is 200 g, and in Germany – about 100 g. Hungary is also the only country where there is a unique paprika museum.

This spice can make even the most ordinary dishes “play” in a new way – soups, sauces, rice, salads and even cottage cheese. It goes well with different types of meat, especially with chicken and pork, but also with cheese, fish and seafood. This seasoning is always included in barbecue mixes, as it gives dishes prepared in this way a special sweetish flavor and spiciness.

From spices, paprika can be combined with coriander and basil. Harmonious is the combination of paprika with garlic, savory, bay leaf. Paprika also plays well “in a duet” with chili, giving the dish a unique taste, suggestive of Latin America.

Most often, paprika is used if the main component of the dish has a characteristic taste that is easy to drown out with other spices. So, for example, culinary experts know that paprika is the best seasoning for cooking salmon, while ordinary black pepper can change the taste of this fish literally beyond recognition.

There is an important nuance that must be considered when using paprika. It cannot be subjected to prolonged heat treatment, since in this case it burns out and gives the dish a rather unpleasant bitterness. Experienced chefs therefore go to the trick: they often mix paprika with a pre-slightly warmed tomato, after which they add this mixture to the main dish already at the final stage of its preparation.

In the event that there is no tomato in the recipe of the dish, you can add ground paprika only after you have already removed the pot or pan from the heat. After that, cover the container with a lid and let stand for five minutes. During this time, the spice will be able to “open up”.

It is also important to consider that paprika is categorically not combined with some products. This is, first of all, cilantro and fresh onions.

Smoked paprika

The highlight of many Spanish dishes is a very special kind of this seasoning – smoked dried paprika. It has a unique aroma and gives the dish a very refined and stylish taste.

Smoked paprika is made from regular ripe paprika. First, its fruits are dried, and then smoked. To do this, paprika is placed in special two-tier dryers. Pepper is placed on the second “floor”, and on the first there are smoldering oak logs.

The process of smoking paprika is long – it takes more than two weeks. Ready-made smoked paprika is then crushed into powder, packaged and put on store shelves.

Smoked paprika powder is red in color with a golden sheen. This seasoning goes well with grilled dishes, baked potatoes, rice and vegetables, and smoked meats. In Spain, it is also added to the legendary delicacy – chorizo ​​sausage.

There are three types of smoked paprika: sweet, semi-sweet and spicy. The sweet variety is especially popular. Her taste is practically not burning, but at the same time she boasts a unique aroma. In Spain and the Mediterranean countries, sweet smoked paprika is added to tomato sauces and soups, as well as to rice and fish.

You can also make smoked paprika at home. Subject to all technological subtleties, it turns out to be as fragrant and tasty as factory-made paprika. To prepare this spice, you can use one of several methods.

The easiest way to make smoked paprika is if you have a smoker. Chips should be laid out at the bottom, oak is best. Fresh paprika fruits are cut into two halves and smoked for three days. In order for them to be smoked evenly, they are turned over from time to time. Please note that the smoking temperature should not exceed seventy degrees.

In the event that you do not have a smoker, you can use the grill. A container with oak chips is placed at the bottom, a grate is placed on top, and peppers are placed on it. Paprika is smoked on the grill, covered, maintaining a constant temperature at 50-60 degrees.

A slow cooker for smoking paprika is also suitable if it has a “hot smoked” mode. Don’t forget to add a handful of sawdust to the bowl. The peppers themselves are laid out on a wire rack and smoked for forty minutes.

Finally, you can cook smoked paprika in a saucepan, which will serve as an impromptu smokehouse. Put the chips on the bottom, cover them with foil, and set a round grill with peppers on top. Cover the grate with a kitchen towel, cover the pan with a lid and cook under pressure.

Cooking chicken with sweet pepper and smoked paprika

To prepare this dish, you will need 4 chicken legs, the same number of sweet bell peppers, 50 ml of olive oil, red onion, 100 ml of dry white wine, 0,5 l of chicken broth, 50 ml of 10% cream, a teaspoon of smoked paprika , salt and ground black pepper to taste.

Using a large saute pan, fry chicken legs in olive oil until golden brown. Then take them out of the pan and set aside.

In the same bowl, sauté the finely chopped onion until soft. After that, add sweet pepper cut into large strips to it. Salt and pepper. Simmer, stirring constantly, for three minutes. After that, pour in the wine and cook over low heat until it has completely evaporated.

Add broth to vegetables, add paprika. Place chicken thighs on top and cover. Simmer for twenty five minutes.

Strain the broth into a blender, add a few slices of stewed peppers and cream there. Prepare the sauce.

Cooking perkelt with turochusa

The recipe for this Hungarian dish, which is a combination of two dishes at once, is rather complicated. However, the food itself may also seem very unusual to those who are new to the culinary traditions of Hungary.

For cooking, you will need the following ingredients: 3 kg of veal, two sweet peppers, 150 g of bacon, a glass of dry red wine, two white onions, five tablespoons of dry paprika, two cloves of garlic, 350 g of wide noodles, 400 g of cottage cheese, 230 g sour cream, salt, cumin, white and black ground pepper to taste.

Finely chop the onion and bell pepper. Throw the bacon cut into small pieces into a saucepan and fry it for twenty minutes over low heat until a crust appears. Cracklings will be used for garnish, and meat will be stewed in melted fat.

Cut the veal into cubes three by five centimeters in size. Place the onion in the fat formed during the preparation of cracklings. It should be properly soaked, so if there is little fat, add vegetable oil. Fry until the onion becomes transparent, then add the chopped meat to it.

Add chopped garlic, black and white pepper, cumin. Mix thoroughly. Mix paprika with olive oil to make a kind of paste. Add it to meat. Stew the veal for one and a half hours. Ten minutes before it is ready, pour in a glass of wine.

Boil the noodles in salted water. Pour the cracklings into it. Mix cottage cheese with sour cream and add to noodles and cracklings. When serving, put the meat (perkelt) on one half of the plate, and the noodles (turoshchusu) on the other.

Cooking chicken paprikash

To prepare a traditional Hungarian dish, you will need the following ingredients: 1 kg of chicken, 250 g of sour cream, five large cloves of garlic, four tomatoes, three large bell peppers, two onions, a glass of thick tomato juice, three tablespoons of paprika, the same amount of olive oil, one a tablespoon of flour, salt and pepper to taste.

Cut the onion and peppers into cubes. Peel the tomatoes and grind them on a grater. Heat olive oil in a saucepan. Saute the onion in it until browned. Add chopped chicken to it. Fry.

Add sweet peppers, tomatoes, pour in tomato juice, add garlic and paprika, then simmer for half an hour over medium heat. Pour flour into sour cream, mix well and add to the meat, then simmer for another ten minutes over low heat.