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Paprika - A guide to including nutritional and medicinal information and some recipe ideas.
Paprika is a spice that comes from a type of sweet red pepper sometimes known as the paprika pepper (Capsicum annum). The seeds are removed from the fruit and the peppers are then dried and subsequently ground down into a deep red powder.
There are different varieties of the paprika pepper, which are grown in different parts of the world and this means that some varieties of paprika will have a different flavour and strength to others.
Capsicum peppers also include chillies and all capsicum peppers are from the same family as tomatoes, potatoes and deadly nightshade.
There are different varieties of the paprika pepper, which are grown in different parts of the world and this means that some varieties of paprika will have a different flavour and strength to others.
Capsicum peppers also include chillies and all capsicum peppers are from the same family as tomatoes, potatoes and deadly nightshade.
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History of paprika
Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century.
Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor.
Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality.
Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.
Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor.
Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality.
Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.
Hungarian paprika
Paprika is central to Hungarian cooking and it is the spice that is most used in all types of dishes.
In many other cuisines, paprika is used solely for its colour and as a garnish; however, in Hungary paprika is also prized for its flavour.
There are six varieties of Hungarian paprika that range from delicate to hot and fiery. In comparison, the Spanish variety has only three grades (sweet, semi-sweet and hot).
Hungary's most famed dish, goulash, is also the national dish of the country and the flavour of the whole dish is based on the paprika spice. Goulash is a type of thick and spicy stew that is made from beef, onions and heaps of paprika.
In many other cuisines, paprika is used solely for its colour and as a garnish; however, in Hungary paprika is also prized for its flavour.
There are six varieties of Hungarian paprika that range from delicate to hot and fiery. In comparison, the Spanish variety has only three grades (sweet, semi-sweet and hot).
Hungary's most famed dish, goulash, is also the national dish of the country and the flavour of the whole dish is based on the paprika spice. Goulash is a type of thick and spicy stew that is made from beef, onions and heaps of paprika.
Nutritional value of paprika
Red peppers have been found to contain as much as seven times the amount of Vitamin C as oranges and other types of citrus fruit. However, due to the high temperatures undergone during the drying process when preparing the paprika spice, much of the Vitamin C content is lost.
Nevertheless, paprika is still a very good source of Vitamin C and is an excellent source of Vitamin A. It also contains Vitamins E and K, which are vital for the health of the veins and capillaries in the body.
With regards to mineral content, paprika is a good source of iron and potassium and also contains levels of magnesium, phosphorous and potassium.
Nevertheless, paprika is still a very good source of Vitamin C and is an excellent source of Vitamin A. It also contains Vitamins E and K, which are vital for the health of the veins and capillaries in the body.
With regards to mineral content, paprika is a good source of iron and potassium and also contains levels of magnesium, phosphorous and potassium.
Medicinal value of paprika
Paprika is probably best valued for its high Vitamin A, C, E and K content (see our article on vitamins for more information).
As the paprika pepper belongs to the same family as the chilli, it has many of the same therapeutic qualities. However, the hotter the pepper or chilli, the higher the amount of capsaicin, a highly beneficial and medicinal component found in these vegetables.
As paprika is not as strong as the cayenne or chilli pepper, its therapeutic effects are not as pronounced as its hotter counterparts.
Despite this paprika is known to be an excellent stimulant and energiser, which is particularly useful in poor circulation, tiredness, lethargy and depression. (For other related therapeutic properties see Guide to cayenne).
As the paprika pepper belongs to the same family as the chilli, it has many of the same therapeutic qualities. However, the hotter the pepper or chilli, the higher the amount of capsaicin, a highly beneficial and medicinal component found in these vegetables.
As paprika is not as strong as the cayenne or chilli pepper, its therapeutic effects are not as pronounced as its hotter counterparts.
Despite this paprika is known to be an excellent stimulant and energiser, which is particularly useful in poor circulation, tiredness, lethargy and depression. (For other related therapeutic properties see Guide to cayenne).
Buying and storing paprika
Paprika can be bought from your local supermarket. It is usually sold in an airtight glass container or jar.
You will most likely find the sweeter and milder varieties of paprika in your local store and for the hotter type you might have to look elsewhere in a specialist market or shop.
Paprika should be stored in a cool and dark cupboard away from direct sunlight, as it has a tendency to deteriorate quite quickly. For this reason, if you only use paprika occasionally, it is best to buy the spice in small quantities, as it will only last for a few months.
You will most likely find the sweeter and milder varieties of paprika in your local store and for the hotter type you might have to look elsewhere in a specialist market or shop.
Paprika should be stored in a cool and dark cupboard away from direct sunlight, as it has a tendency to deteriorate quite quickly. For this reason, if you only use paprika occasionally, it is best to buy the spice in small quantities, as it will only last for a few months.
Cooking with paprika
Care must be taken when cooking with paprika. Due to the high sugar content contained in the spice, if paprika is fried for too long or at a temperature that is too high, it will rapidly turn bitter. This can happen in the matter of a few seconds and could potentially spoil and good plate of food.
However, the longer the paprika is fried, the more flavour is released. Therefore, some people consider it a great skill to prepare a highly flavoursome goulash for example, that is rich in body yet has no hint of bitterness whatsoever.
For the best and safest results, cook paprika in some form of liquid and do not heat for too long.
However, the longer the paprika is fried, the more flavour is released. Therefore, some people consider it a great skill to prepare a highly flavoursome goulash for example, that is rich in body yet has no hint of bitterness whatsoever.
For the best and safest results, cook paprika in some form of liquid and do not heat for too long.
Culinary uses of paprika
In many parts of the world paprika is respected for its colour only and not for its flavour. For those who prefer a hotter spice, they will be more inclined to cook with either cayenne or chilli. For this reason paprika is mainly used as a garnish for dishes such as egg mayonnaise or potato salad.
In Spain, where it is slightly more popular, paprika is used to flavour certain types of sausage and cured meats, such as "chorizo" and "sobrasada". It is also used in stews, sauces and to flavour seafood and shellfish.
Commercially paprika is included in a variety of products ranging from cheeses to tomato sauces, soups and spice blends.
In Eastern European cooking there are many more uses for paprika. As well as the main flavouring for goulash, paprika is also used in chicken, cabbage, potato and other vegetable dishes.
Paprika can also be added to meat and fish marinades, rubs and sauces for a milder and sweeter flavour.
In Spain, where it is slightly more popular, paprika is used to flavour certain types of sausage and cured meats, such as "chorizo" and "sobrasada". It is also used in stews, sauces and to flavour seafood and shellfish.
Commercially paprika is included in a variety of products ranging from cheeses to tomato sauces, soups and spice blends.
In Eastern European cooking there are many more uses for paprika. As well as the main flavouring for goulash, paprika is also used in chicken, cabbage, potato and other vegetable dishes.
Paprika can also be added to meat and fish marinades, rubs and sauces for a milder and sweeter flavour.
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Paprika Recipes
A collection of recipes that include paprika as a main flavouring and ingredient, including recipes for beef goulash, spicy fried chicken pieces and spicy cod and mango stir-fry.
Goulash is a thick beef stew typically flavoured with paprika. It is slow cooked to allow the beef to tenderise and is then served with rice or potatoes.
This is an exotic and exciting recipe for cod, which is perfectly partnered with green and orange peppers, baby corn, bean sprouts and mango.
You can use chicken drumsticks in this recipe. The chicken is soaked in buttermilk, coated in a flour and paprika mixture, fried in oil and then left to cook slowly until....
