Paprika

Paprika or paprika is a spice obtained by grinding chilli peppers, dried and deprived of the internal white part. The word derives from Hungarian and means pepper.

The chili pepper, which belongs to the Solanaceae family, was introduced into Europe by the Hungarians, who in turn imported it from the Turks, who in turn had taken it from India. However, the plant would be of American origin, both Central and North and South America. It was already known to the Red Indians. In recent years, cultivation has also developed in other areas, including Peru, Chile, Brazil, South Africa, Israel, China, South Africa, Mozambique.

The intensity of the paprika varies depending on the type of pepper used, the spiciness and flavor are also different depending on whether only the pulp or the whole fruit including the seeds is ground. The internal part of the pepper is in fact where capsaicin is concentrated, the active ingredient that gives it its spicy flavour. Depending on the degree of spiciness, we have sweet, medium or spicy or strong paprika. The color of paprika is instead dependent on various pigments, known as carotenoids, among which lycopene prevails. Paprika has a delicate, slightly bitter, slightly spicy and aromatic taste. Its spicy side is very sweet and mild, so as not to obscure the taste of the dishes. Paprika can be sweet, or spicy, when the internal part of the chili pepper and the seeds are also ground. It is commonly used with meat, cheese, cream, tomato, onion, often combined with other spices.