Paprika (seasoning): what is useful and how to use
No kitchen of the world is complete without seasonings. More recently, our mistresses only had black pepper in stock, but today the variety of spices has become truly huge. From all over the world, unprecedented flavors and tastes flow to us. They help in the preparation of completely different dishes. Some are sweet, while others bring spicy notes with a hint of spiciness. Each spice can not only give the dish its own unique charm, but also carries a certain value. Most of the spices also have healing properties, it remains only to learn how to use them correctly. Paprika is a seasoning donated by South America. She came to us no more than ten years ago and today is in almost every home.
Several centuries ago, ground paprika appeared in Europe thanks to the famous Columbus. The seasoning at that time was called “Indian Red Salt”.The grandees of those times considered black ground pepper a special value, but the paprika was much cheaper and more affordable. Surely because it is often neglected by the rich. But the taste of overseas spice was more than appreciated by people of modest wealth, and soon the fragrant powder became popular everywhere. Today paprika is a seasoning that is widespread in all parts of the world, but the greatest number of its admirers live in India, Africa, Turkey, America, Germany, Spain and, of course, in Hungary. Paprika especially conquered Hungarian cuisine, there it is often used a lot, and it is considered the most important spice of the country.
What is paprika?
Paprika is a fiery red powder with a barely perceptible spicy bitterness and a pronounced sweetish taste of pepper. Make a spice out of some sweet red varieties of red pepper. The ripe fruit is removed from the bush, dried, and then ground into powder, so it turns paprika (seasoning). The photo of the finished dish perfectly conveys the rich color of red pepper.
Types of paprika
The variety of pepper from which paprika is made is different from the others in that the fruit itself has a slightly spicy, sweetish taste.But the partitions (membranes) and seeds have a rich aroma and sharp taste. The more seeds are used in the ground powder, the sharper will be the spice. There are seven types of paprika:
- noble - a slightly pungent spice of deep red color with a refined aroma;
- special - contains a lot of sugar and has a bright red color and soft taste;
- semi-sweet - medium spice spice, also contains a lot of sugar (not suitable for frying);
- delicacy - the sharpness, soft taste is almost not expressed;
- tender - not spicy with a mild flavor;
- pink - it is sharp and bright aroma;
- sharp - the name speaks for itself.
For industrial purposes, it is often used as a natural dye paprika. Seasoning has been used in cooking all over the place; it is often included in dry ground spices, in various sauces and pickles. It gives excellent taste in combination with garlic, coriander, bay leaf, basil and savory. Perfect for meat dishes, especially good for pork and chicken. It goes well with seafood, fish. Add flavor to soups, egg dishes, cottage cheese, cheese, rice and vegetables.If the dish includes tomatoes or potatoes, be sure to add a little paprika, the taste will become more piquant.
Benefit for health
Paprika (seasoning) use justifies its use also with useful qualities. It perfectly stimulates the bowels, pancreas, improves appetite. It is useful to use paprika in the cold season, because it contains a lot of vitamin C, and therefore, improves the immune system, improves metabolic processes. Paprika is a seasoning that can have a beneficial effect on the circulatory system, it thins blood, and therefore reduces the risk of blood clots. Substances in the composition of paprika will help to cope with excess weight, improve overall tone, skin, nails and hair.
It should be used sparingly if you suffer from insomnia, chronic kidney and liver diseases, it also helps with exacerbation of problems associated with digestion (ulcers or gastritis, hemorrhoids), as well as with low acidity of the stomach. Limit the use of paprika, if there are problems with the heart. Spice is contraindicated in people with hypertension, epilepsy.
Composition and calorie
Red paprika is a seasoning that contains only 15 calories per 100 grams.It consists of fatty oils, proteins, sugars, mineral elements and essential oils. The spice is rich in carotenoids (they give the dish a rich color) and capsacin, which makes the paprika hot. Among the vitamins present are provitamin A, vitamins of group B (B6, B2, B1), ascorbic acid, vitamins PP, P, and E. It should be remembered that paprika is capable of rapidly losing its beneficial qualities. You need to store the spice in a dark, cool and dry place for no more than six months. High-quality, fresh, and therefore, a useful paprika should always have a bright rich color and aroma.
She has already conquered many countries and will certainly remain for a long time the universal favorite. If for you the paprika is still new, and you did not have time to get acquainted with it well enough, then you need to fix it. Paprika is not only useful. Any dish with such seasoning will sparkle with new tastes, it will become bright and juicy. Surely she will find a place in the kitchen and decorate with her many of your favorite dishes.