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Description
Paprika is the dried, ground pods of Capsicum annum, a sweet red
pepper. It is mildly flavored and prized for its brilliant red
color.
Uses
Paprika is used in seasoning blends for barbeque, snack foods,
goulash, chili, and the cuisines of India, Morocco, Europe, and
the Middle East.
Origins
Paprika is primarily produced in Spain, Central Europe, and the
United States. Although both Spanish and Domestic Paprika are
mild and sweet in flavor, several important differences exist.
Domestic Paprika is characteristically fresh, green and
vegetable-like, while the Spanish Paprika exhibits a more
fermented and piquant flavor. Historically, the Central European
varieties were more pungent, but they now exhibit a sweetness
similar to Spanish Paprika.
Folklore
Early Spanish explorers took red pepper seeds back to Europe,
where the plant gradually lost its pungent taste and became
"sweet " paprika. A Hungarian scientist won the Nobel Prize for
research on the vitamin content of paprika. Pound for pound, it
has a higher content of Vitamin C than citrus fruit. |
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