People respect paprika spice for its color and flavor. read to know the origin of this spice. The present story will also inform you about the health benefits and the history of the spice.
Leena Palande
Paprika refers to bell peppers in most of the European languages. Paprika spice is a red powder seasoning made from dried red peppers. Dried peppers like bell peppers or chili peppers, belonging to the family Capsicum annuum are ground to get the spice.
History
Paprika spice history reveals the facts that paprika is a tropical plant which is native to South America and West Indies and it is cultivated well in cooler climates. It was introduced into Europe and other parts of the world after 16th century.
Paprika spice comes in different colors, varying from bright orange-red to deep red, depending upon the peppers used. Spain, South America, California and Hungary are the major growers of the commercial product, paprika.
Hungary and Spain are considered as the two main centers for growing paprika peppers. The spice is used in many cuisines to add color and flavor to dishes.
Origin
As in different colors, paprika spice is available in different flavors too. Hungarian paprika is finer, stronger and richer than the mild paprika of Spain. Earlier, the tropical paprika pepper was much hotter and fiery in taste than it is now.
Due to different climates, changed quality of soil and different growing conditions, the tropical paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor.
Paprika from Spain and the US have particularly mild strength and sweet flavor, whereas Hungarian paprika is much flavorsome and robust. Six varieties of Hungarian paprika ranging from delicate to hot and fiery are popular all over the world, while only three types (sweet, semi-sweet and hot) of paprika are available in the Spanish variety.
Paprika spice is mainly used to season and color rices, stews, soups such as goulash and to prepare sausages. It is used as an ingredient that is mixed with meats and other spices. The flavor of goulash, the national dish of Hungary, is based on the use of paprika in the dish. This spice is often used for garnishing purposes.
It is sprinkled on eggs, hors d'ouvres, paprikash and salads for color and taste. It enhances the overall appearance of cheese, processed meats, tomato sauces, chili powders and soups.
Health Benefits
Paprika is rich in vitamin C and other antioxidants and so it is beneficial to your body as it improves your immune system.
It is popular as an excellent stimulant and energizer. It is particularly used in conditions of poor circulation, tiredness, lethargy and depression.
It is rich in vitamin A, vitamin E and vitamin K . You can avail many health benefits from these vitamins, one of which is improving the health of the veins and capillaries in the body.
It is a good source of iron and potassium and is also packed with magnesium and phosphorous. Minerals help in various ways, for instance, they help to keep the blood pure, improve the health of your heart, etc.
It has some therapeutic qualities. The hotter the paprika, the higher the amount of capsaicin, a highly beneficial and medicinal component of the spice, whose anti-inflammatory and antioxidant effects may lower the risk of cancer.
It is used as an emulsifier, while preparing smooth mixtures for salad dressing. It easily mixes with oil and vinegar and you get smooth mixtures. Indian tandoori chicken is known for that characteristic tempting red color which is achieved by using paprika spice only.
There is an old Hungarian saying, "good paprika burns twice". Paprika contains strong elements, which may cause a strong burning sensation in the mucus membranes of the mouth and the anus! Therefore, it is consumed in very small quantity. Prevalence of nutrients in this spice is not of much importance as one can eat very small quantity of this spice at a time.