Listing description
Paprika is a ground spice made from red air-dried fruits of the larger and sweeter
varieties of the plant Capsicum annuum,[3] called bell pepper or sweet
pepper,[4][5] sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper.[6][7] In many languages, but not English, the word paprika also refers to the plant and the fruit
from which the spice is made. Detailed description
Although paprika is often associated with Hungarian cuisine, the peppers from
which it is made are native to the New World and were later
introduced to the Old World. Originating in
central Mexico, paprika was brought to Spain in the 16th century. The seasoning
is also used to add color to many types of dishes.
The trade in paprika expanded from the Iberian Peninsula to Africa and Asia,[8]:8 and ultimately
reached Central Europe through the Balkans,
then under Ottoman rule, which explains
the Hungarian origin of the English term. In Spanish, paprika has been known as pimentón since the 16th century, when it became
a typical ingredient of western Extremadura.[8]:5, 73 Despite its presence
in Central Europe since the beginning of Ottoman conquests, it did not become
popular in Hungary until the late 19th century.[9]
Paprika can range from mild to hot – the flavor also
varies from country to country – but almost all plants grown produce the sweet
variety.[10] Sweet paprika is
mostly composed of the pericarp, with
more than half of the seeds removed, whereas hot paprika contains some seeds,
stalks, placentas, and calyces.[8]:5, 73 The red, orange or
yellow color of paprika is due to its content of carotenoids.
Usage
Culinary
Paprika is used as an ingredient in numerous dishes
throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the
preparation of sausages, mixed with meats
and other spices. In the United States, paprika is frequently sprinkled raw on
foods as a garnish, but the flavor is more effectively pronounced by heating it
in oil.
Hungarian paprika is often specified in recipes
because it is unique[citation needed].
It is bright red and said to be[by
whom?] sweeter
than the same paprika grown in other soils and climates. In paprikash (paprika gravy: a
combination of broth, paprika, and sour cream), Hungarian paprika is commonly
used. In Moroccan cuisine, paprika (tahmira)
is usually augmented by the addition of a small amount of olive oil blended
into it.
Carotenoids
The red, orange or yellow color of paprika powder
derives from its mix of carotenoids.[11] Yellow-orange
paprika colors derive primarily from α-carotene and β-carotene (provitamin A compounds), zeaxanthin, lutein and β-cryptoxanthin,
whereas red colors derive from capsanthin and capsorubin.[11]
Nutrition
In a typical serving size of one teaspoon (2 grams), paprika
supplies 6 calories and is rich in vitamin A (21% of the Daily Value), but provides no
other nutrients in significant
content.
PRICE
$38.08/KG OR $17.30/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
website: www.franchiseminerals.com
e-mail: emeabau@yahoo.com
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