Paprika is a unique spice originating from grinding red peppers. It is really more of a seasoning than a spice. Paprika ranges in heat from sweet to mild to hot. By using different types and flavors of red peppers, paprika can have a variety of flavors, heat and qualities. Orange paprika is the hottest and the reddest is the sweetest. Sweet paprika is sometimes referred to as Hungarian paprika.
History
It is thought that paprika originated in Turkey and was introduced to Hungarian culture in the 16th century. During the rule of Turkey over Hungary, the pepper plant was brought to the country as an ornamental plant, but it was soon discovered to have flavor, and shepherds began using it to season their food. It began to progress through kitchens from peasants to aristocrats, and eventually became the spice associated with Hungary due to its popularity.
Sweet Paprika
In Hungary during the 19th century, two brothers named Palfy began experimenting with various combinations of peppers and recipes. They discovered that by removing the stalks and seeds from the pepper pods they were using removed the capsaicin, or heat, from the paprika and created a sweet paprika. The Palfy brothers than introduced their new concoction to a French chef who began using it in his cooking. Sweet paprika has a larger market than the hot varieties.
Growth and Production
Paprika is made of many types of peppers to create a variety of heats and qualities. For sweet paprika, Kolosca and Hungarian peppers are used. Kolosca peppers are sweet with an intense aroma, and Hungarian peppers are mildly sweet and are medium-red in color. In Hungary, the regions of Kolosca and Szeged in southern Hungary are the main paprika producers in the country. During harvesting in September, neighborhoods are covered with threaded peppers drying in the sun waiting to be crushed and then ground into a fine powder.
Fun Facts
The heat in paprika is caused by capsaicin, which is created by pepper plants. It is a chemical also used in pharmaceutical production due to its abilities as a pain killer. Red peppers are also full of vitamin C, having seven more times than oranges. Albert Szent-Gyorgyi, a Hungarian scientist, was awarded the Nobel Prize in 1937 for his research with paprika pepper pods and vitamin C.
Uses
Sweet paprika is used in cooking for a variety of things. Many people associate sweet paprika with deviled eggs as paprika is usually sprinkled on the top for color more so than flavor. Hungarian cuisine uses paprika in many dishes such as paprikash and goulash. Spanish chorizo usually has sweet paprika as one of its many ingredients. Sweet paprika has a high sugar content and will burn if exposed to high heat. It is a great addition to marinades, sauces and salad dressings.
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