Ground paprika: description of taste and use in cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is simply impossible to imagine cooking without spices, because with their help any dish acquires a unique flavor. And if the seasoning is chosen correctly, then it will perfectly complement, enhance or completely change the taste of food.

One of the most famous spices in the world is paprika. In terms of consumption, it is in fourth place in the list of the most diverse spices. Nevertheless, not all of our compatriots still use a powder that has a red color and a sweetish taste, with barely audible spicy bitter notes, which is called paprika. What is this condiment? What types of paprika are used in cooking, what are the beneficial properties of paprika and how is it used?

Historical background

We all know such a vegetable as red pepper. Together with eggplant and tomatoes, it belongs to the nightshade family.

It is believed that this plant is native to the tropical territories of South America and South Asia. Herethe plant was cultivated as a perennial. In Europe, it began to be grown as an annual.

For the first time, red pepper was mentioned in 1494. It was described by a doctor who accompanied Columbus on his voyage. According to a traveler, this vegetable, which at that time was not yet known in Europe, was used by the American Indians as a seasoning, which they called "ahi".

There is evidence of cultivation in even earlier periods of red capsicum in Brazil, the Antilles, and also in some South American countries. And there it was used as a condiment. Adding a special flavor to dishes, this spice made them more appetizing.

Red pepper was brought to Europe in the 16th century. Spanish conquistadors. They called this seasoning "red s alt of the Indians."

In a short period of time overseas spice managed to gain great popularity. The main reason for this was its low cost. Indeed, at that time, black ground pepper was most often used in the culinary recipes of Europeans. But its price was so high that only those cooks who prepared dishes for the nobility could afford this seasoning. "Red s alt of the Indians" was available to the general population.

Peppers originally brought from the tropics were spicy. However, over time, their taste was influenced by the soil of the European continent and its different climatic conditions from places in South America. As a result of this, and also due to the peculiarities of cultivation, instead of hot peppers, peppers began to give more juicy and sweetfruits.

The paprika seasoning made from them has become very popular. Many peoples of Europe began to use it in their kitchens. To date, this spice is commercially produced in Morocco, Turkey, the USA and Hungary. Each of them is somewhat different in its taste. So, American and Spanish paprika is considered sweeter and softer. Hungarian connoisseurs acquire as the most fragrant. Interestingly, paprika came to this country in the 16th century. along with the Turkish conquerors. However, at first the Hungarians did not eat the fruits of the imported plants. They used red pepper as an ornamental decoration in flower beds and gardens. Today, seven different types of paprika are produced in Hungary. Each of them has its own color, aroma and sharpness. Hungarians often call ground paprika "red gold", using this spice as one of the essential ingredients in a large number of national dishes.

Description of seasoning

It turns out that paprika has many names. Among them are sweet pepper, Hungarian, Turkish. And this despite the fact that he comes from America. But most people are familiar with it as a bell pepper. At the same time, we all love paprika, because it is he althy and tasty, and thanks to its rich red color, it can decorate any dish. A marinated or baked vegetable becomes the highlight of the program. And paprika powder, ground into powder, has been used in the culinary recipes of many peoples for more than one century. At the same time, the spice is considered one of the favorite ingredients of dishes.

What is ground paprika? It is a spice obtained by drying red peppers and grinding them into a powder. Paprika can be of different colors. Their range varies from dark red to orange tones. Some spices are bright red.

Paprika is a mixture of dried and crushed peppers from the Capsicum Annum family. Among them are chili, Bulgarian and others. Such a mixture is considered universal. In cooking, it is used for almost all types of dishes, from seafood to soups, rice and so on. Typically, paprika is added to goulash, fried potatoes, pizza, etc.

It is worth noting that this seasoning is quite interesting. It reveals its unique aroma, which has a wide range of shades, only under the influence of high temperature. Using this nuance, chefs have been able to improve many recipes by adding paprika to hot dishes and sauces.

Botanical characteristic

The raw materials for the production of paprika are obtained from the fruits of the plant of the same name. Culturally, it is annual. In the wild, it is an upright perennial shrub. It belongs to the nightshade family and reaches a height of 1.5 m.

During flowering, paprika produces large white flowers (collected in bunches or solitary) with purple, green or pale yellow streaks. The fruits of the plant are false hollow berries, which contain many seeds. Their color may bedifferent. Paprika fruits come in red, orange, yellow, brown and green.

Today, paprika is cultivated and grown in some European countries (most of all in Hungary and Spain) and in the USA.

How is the spice produced?

Peppers, from which they later make seasoning, are grown in huge fields. The production of spices is quite labor intensive. It requires an investment of a lot of time and effort. After the fruits ripen, each of them is harvested by hand. After the peppers are laid out to dry, and then hung like garlands on threads, placing them in a sunny place. Fruits ready for production of spices look strongly wrinkled. But the color of their peel changes during drying, becoming more saturated and bright. This technology allows you to save all the useful substances in the fruits. At the same time, the spice does not lose its characteristic aroma. Natural drying is a rather lengthy process. It takes 1-3 months from the moment of harvesting to obtaining fruits ready for processing.

Dried peppers are ground mechanically. This results in a spicy powder.

The developed technology for the production of paprika allows you to adjust the level of spiciness of the finished spice. This is achieved by removing the partitions and seeds of the fruit, which contain the alkaloid capsaicin.

Skilled chefs often chop peppers themselves. Such a spice, in their opinion, retains its useful properties and taste as much as possible.

OnToday, paprika is represented by a sufficiently large number of varieties. Consider its classification based on various criteria.

Manufacturer

Depending on the region where the spice is made, it happens:

• Hungarian paprika;
• Spanish;
• Moroccan;
• California.

Grinding

Distinguish spice and depending on this indicator. Some of its types are fine powder, while others are crushed into small pieces. Ground paprika, made at home, is quite large. But at the same time, its aroma is brighter, richer and thicker than that of factory counterparts. This becomes especially noticeable after the spice is in hot fat. Its smell is a real delight for gourmets.

Color

Distinguish the spice and therefore the yardstick. Seasoning is presented in a wide range of tones. Her colors start in bright orange and end in maroon and brown. Considering the types of paprika based on this criterion, it is worth mentioning such a variety as smoked. This spicy powder has a bright dark red color. At the same time, the taste of paprika is distinguished by a unique aroma of smoke. To obtain the required quality of seasoning, peppers undergo a special drying method. This is a procedure involving the placement of ripe fruits in special houses. On the ground floor of such dryers, oak boards are laid and set on fire. On the second, pepper pods are languishing. This procedure provides the seasoning with a unique smoky flavor and aroma.

Based on the color saturation, you can determine the quality of paprika. Seasoning is divided into several categories:

1. Top quality. What is this condiment? Paprika of the highest quality is distinguished by a rich red color, uniform fine grinding, a pleasant pronounced aroma and a sweetish taste with subtle notes of bitterness.
2. Sufficiently high quality. This paprika has a red, but not saturated color with brown hues. Its scent is quite light and pleasant. The seasoning tastes sweetish with a slight hint of bitterness. Its grinding is uniform and fine.
3. Standard quality. This seasoning is easily identified by its pale red or red-orange color with hints of orange and brown.
4. Poor quality. It is a mosaic-like condiment dominated by pale red and orange-brown hues.

Hotness

Ground paprika also differs based on the degree of its spiciness. This indicator starts from a sweet and mild taste and ends hot. So, depending on the amount of capsaicin contained in red ground pepper, Hungarian paprika has eight varieties. Among them:

1. Gentle. It's not hot paprika. This seasoning is characterized by the mildest taste. Of all the spices, it has the brightest red color.
2. Sensitive. This variety of paprika has a rich, moderately spicy flavor.
3. Exquisitely slim. Compared to sensitive, this paprika is a spice that is more spicy.
4. Burning. She iseven a little spicier than exquisite.
5. Noble sweet. This type of red ground pepper is the most common. This paprika has a slightly pungent taste. At the same time, her color is bright red.
6. Semi-sweet. This seasoning is considered medium spicy.
7. Rose. This spice has a light red color, and it tastes only slightly pungent.
8. Hot. This type of ground paprika is the hottest of all. Outwardly, it is a powder, the color of which combines light brown and orange tones.

He alth benefits

Ground paprika doesn't just make food taste better. It is also very beneficial for he alth. This product is a real champion in terms of the amount of ascorbic acid in its composition. In addition, there is a lot of vitamin A in paprika, which helps the body resist disease.

Relatively recently, researchers have found in red sweet peppers a substance that helps strengthen blood vessels. They called this element vitamin P, taking the first letter of the word "paprika". Capsaicin, which is part of the fetus, as scientists have found, is nothing more than an alkaloid. Thanks to him, the hormone of happiness is released - endorphin, which uplifts the mood and strengthens the nervous system.

Besides this, paprika:

• contains in its composition a large amount of carbohydrates that are beneficial for the human body, helping to endure severe mental and physical stress;
• due to its high dietary fiber content, it reduces the risk of obesity, diabetes, and diseasesheart and blood vessels;
• has a beneficial effect on intestinal motility, normalizing the functioning of this organ;
• includes vitamins with antioxidant properties, which allows the product to positively affect vision and the general condition of the body;
• Slightly energizing thanks to its capsaicin content.

Contraindications

Practice and research convincingly prove the fact that anyone can use ground paprika. However, those people who suffer from serious stomach pathologies, such as peptic ulcers or gastritis, should refrain from adding this seasoning to their dishes excessively.

Use in cooking

Many peoples of the world love to add paprika to their cuisine. However, the true connoisseurs of this spice are the Hungarians. It was they who created recipes with paprika, which are popular in many countries. It's goulash and paprikash.

This seasoning occupies an important place in Spanish cuisine. Here, without it, it is impossible to cook chorizo or sobrasada (homemade sausage).

Paprika is widely used in sauces, soups and salads. It is rubbed with poultry, fish and meat before baking. In Moroccan and Oriental cuisines, a mixture of paprika and butter is especially common. It is added to a wide variety of dishes.

Where else can paprika be used in cooking?

1. For cookingfirst courses. The spice will give them a pleasant shade, as well as a slight taste of pepper.
2. For meat dishes. Paprika is especially good for stewing. It is also added to sausages and minced meat. Salo and salmon are rubbed with paprika. This allows you to give them a more saturated color.
3. In marinades and sauces. The most striking example of this is barbecue marinade.
4. Salads and snacks. Light notes of spiciness or sweetness will give these dishes a savory taste.
5. Side dishes, hot dishes made from vegetables. Baked and stewed vegetables go great with the taste of paprika. The same can be said about rice.
6. Baking and desserts. This is where sweet ground paprika comes into play. The spice is used as a natural color or to enhance the flavor of a dish.

How to use ground paprika? When preparing it, some nuances should be taken into account:

1. Paprika - "not a fan" of too high temperatures. In boiling fat and over high heat, it burns instantly. At the same time, the dish changes its color and a bitter aftertaste appears in it. The maximum condiment can withstand only the temperature of boiling water.
2. The spice will best give its taste and color if you add it to hot fat, continuing to cook the dish, bringing the fire to medium intensity. For example, paprika is added to a stir-fry at the end of its preparation, and then mixed with the main products (goulash or rice). All ingredients are poured with broth and only after that they are brought to readiness.
3. If the spice is too hot, you can reduce its pungency by adding it to the pan2 minutes before the dish is ready, or by sprinkling the finished food with spice. In both cases, the reddish tint of the dish, for which paprika is so valued, will definitely take place.
4. Wishing to make the taste of the seasoning brighter, and its color - maroon, you must first heat the ground pepper in a pan. The fire should be small, and the spice should be constantly stirred.

Those who do not yet use paprika in their cooking should definitely try this amazing red powder. It will give the food a unique taste that simply cannot be disliked.