Paprika, What Is It, How Do You Cook With It, How Do You Use It?

Paprika is a spice made from the grinding of dried fruits of bell peppers or chili peppers. In many languages, especially those of an European background, the word paprika refers to bell peppers themselves. All good cooks are acquainted with bell peppers. Those who are learning to cook should familiarize themselves with the choices of bell peppers. They are widely available in grocery stores, farmer's markets, and are easily grown at home in a small garden or container. The seasoning adds both color and flavor to dishes. Paprika can range from mild to hot in reference to heat.

A wonderful combination of tangy taste and crunchy texture, bell peppers are an ornamental vegetable. The variety of color, red, yellow and green are most common, is a reflection of their stage of ripeness. The green pepper is the earliest stage of maturity and often used. The pepper will change colors until it reaches maturity and becomes red. Bells are available throughout the year, but most abundant and tasty during the months of August and September.

Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. A general rule of thumb, those with three lobes on the bottom are sweeter and better for eating raw, on salads, sandwiches, or crunchy snacks. Those with four lobes are firmer and better suited as an ingredient in cooking. Many cooks, ( self included) do not bother to look. They are purchased or grown to be consumed, and we simply use them .

Bell peppers are thought to have originated in Mexico. Capsicum is a member of the nightshade family which also includes potatoes and tomatoes. Christopher Columbus is credited with bringing the chile to Europe. Aristocrats originally cultivated capsicum as ornamental plants until eventually their culinary value was recognized. By the 1560's, these peppers had reached the Balkans where they were called peperke or paparka. The peppers soon migrated to Hungary, now renowned for its paprika. Goulash, anyone?

It wasn't until the mid-1900s that paprika stepped into the limelight of Western kitchens. Spain, South America, Mediterranean regions, India, and California join Hungary as major producers of paprika. Paprika is used as a coloring agent in foods and cosmetics. Its inclusion in foods fed to zoo flamingos help them keep their pink plumage bright and beautiful.

From Mexico to Europe to the US, peppers seem to have taken the long route!

Paprika--a true capsicum, is, made by grinding dried, aromatic, sweet red peppers, usually the bell pepper. Most commercial brands come from Spain, South America, California, and Hungary.

Difficult things are only hard until we break them down. Grow some bells, dry them out, and gind them down........Paprika!

http://www.drycreekgarden.com/techniques/drying_peppers.cfm

Paprika is unusually high in vitamin C. The  peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight. High heat destroys the vitamins from peppers.  For the optimum nutrition, grow and dry your own in the sun. 

 As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Storage:
Paprika should be stored in an airtight container in a cool, dark place, preferably the refrigerator. Take caution to protect it from light. Use it or replace it within six months for best results.

In The Kitchen:
The rich coloring of paprika enhances the visual appeal of foods. Know that when Hungarian paprika is specified in a recipe, you'll need to find a mild, sweet variety, preferably imported. Spanish paprika generally imparts a much spicier heat to foods.

Paprika goes well with just about any savory food, including eggs, meat, poultry, stew, wild game, fish, shellfish, soup, boiled and steamed vegetables, rice, and creamy sauces. For most recipes, the paprika is added near the end of the cooking process, since heat diminishes both the color and flavor.

When preparing a batter for fried chicken, in addition to salt, and black pepper, I reach for paprika....the dark red specks make for an interesting and colorful end result.

A light dash of paprika also adds to deviled eggs, and potato salad. It adds color and interest without being overwhelming.

Buyer, be aware, like fresh peppers, paprika is available in mild and hot concentrations.

As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Paprika is not a powerhouse or a superfood, still, as a spice, it does have benefits.

I had been cooking with paprika for many years before learning how to say the word.

Pap-ree-ka, pauprika, perhaps, paprEEka..........it is good stuff, however you say it!

M. A. Hook 6 weeks ago

Thanks for giving the path from the shelf to the stove. You made it sound so simple. If you'll keep Hubbing about spices and herbs, I'll start cooking again...