Paprika

Paprika (US English more commonly /pəˈpriːkə/ ( listen),[1] British English more
commonly /ˈpæprɪkə/ ( listen)[2] ) is a ground spice made from dried red fruits of
the larger and sweeter varieties of the plant Capsicum annuum,[3] called bell pepper
or sweet pepper. The most common variety used for making paprika is tomato
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.

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
A small bowl of smoked Spanish
World. Originating in central Mexico, paprika was brought to Spain in the 16th paprika, called pimentón in Spanish
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 in the
cuisine of western Extremadura.[8]:5, 73 Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not
.[9]
become popular in Hungary until the late 19th century

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.[11]

Contents
History and etymology
Production and varieties
Usage
Culinary
Carotenoids
Nutrition
See also
Gallery
References
External links

History and etymology

The plant used to make the Hungarian version of the spice was grown in 1529 by the Turks at Buda[12] (now part of Budapest, the
capital of Hungary). Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet
fruit, which he grafted onto other plants.[10]
The first recorded use of the wordpaprika in English is from 1896,[12] although an earlier reference toTurkish paprika was published
in 1831.[13] The word derives from the Hungarian word paprika, a diminutive of the Croatian word papar meaning "pepper",[14]
which in turn came from the Latin piper or modern Greek piperi.[12] Paprika and similar words, peperke, piperke, and paparka, are
used in various Slavic languages in the Balkans for bell peppers.[8]:5, 73

Production and varieties

Paprika is produced in various places including Hungary, Serbia, Spain, the
[15][16]
Netherlands, China, and some regions of the United States.

Hungary is a major source of commonly-used paprika.[16] It is available in different

grades:

Noble sweet (Édesnemes) – slightly pungent (the most commonly

exported paprika; bright red)
Special quality (különleges) – the mildest (very sweet with a deep bright
red color)
Delicate (csípősmentes csemege) – a mild paprika with a rich flavor
(color from light to dark red)
Exquisite delicate (csemegepaprika) – similar to delicate, but more
pungent
Hungarian paprika vendor in the
Pungent exquisite delicate (csípős csemege, pikáns) – an even more Budapest Great Market Hall
pungent version of delicate
Rose (rózsa) – with a strong aroma and mild pungency (pale red in
color)
Semi-sweet (félédes) – a blend of mild and pungent paprikas; medium pungency
Strong (erős) – the hottest paprika (light brown in color)[16]
Spanish paprika (pimentón) is available in three versions — mild (pimentón dulce), mildly spicy (pimentón agridulce) and spicy
(pimentón picante). The most common Spanish paprika, Pimentón de la Vera, has a distinct smoky flavor and aroma, as it is dried by
smoking, typically using oak wood.[17] Pimentón de Murcia is not smoked, traditionally being dried in the sun or in kilns.
[18]

The Netherlands is a major production and distribution source of paprika as well, especially grown in greenhouses, while China is the
world's biggest exporter ofsweet paprika for use as a coloring agent as of 2016.

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 ef
fectively brought out by heating it in oil.

Hungarian national dishes incorporating paprika include gulyas (goulash), a meat stew, and paprikash (paprika gravy: a Hungarian
recipe combining meat or chicken, broth, paprika, and sour cream). 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 oneteaspoon (2 grams), paprika supplies 6calories and is rich in vitamin A (71% of the Daily Value, DV),
moderate in vitamin B6 (14% DV) and vitamin E (10% DV), and provides no othernutrients in significant content.[19]

See also
Ajvar
Cayenne pepper
Chili powder
Crushed red pepper
Food powder
List of Capsicum cultivars
List of smoked foods
Paprika Tap de Cortí
Pimiento

Gallery

The various shapes and Paprika pepper farmer in Red peppers in Cachi, Packaged ground and
colors of the peppers used Tanzania Argentina are air-dried whole dried paprika for
to prepare paprika before being processed sale at a marketplace
into powder in Belgrade, Serbia

References
1. "Definition of PAPRIKA" (http://www.merriam-webster.com/dictionary/paprika). merriam-webster.com. Retrieved
April 7, 2017.
2. "paprika - definition of paprika in English - Oxford Dictionaries"(https://en.oxforddictionaries.com/definition/paprika)
.
oxforddictionaries.com. Retrieved April 7, 2017.
3. "pepper" (http://encyclopedia2.thefreedictionary.com/pepper). Retrieved April 7, 2017 – via The Free Dictionary.
4. Mary H. Dyer. "Hungarian Tomato Pepper Plant Information".Gardening Know How.
5. "Ingredients: Paprika" (http://www.drgourmet.com/ingredients/paprika.shtml). drgourmet.com. Retrieved April 7,
2017.
6. "What is Paprika? (with pictures)"(http://www.wisegeek.org/what-is-paprika.htm). wisegeek.org. Retrieved April 7,
2017.
7. "Paprika" (http://www.geniuskitchen.com/about/paprika-335). Genius Kitchen. Retrieved January 3, 2018.
8. Andrews, Jean (1995).Peppers: The Domesticated Capsicums(https://books.google.com/books?id=SsjvX31EMekC
&q=paprika#v=snippet&q=paprika&f=false)(New ed.). Austin, Texas: University of Texas Press. p. 8.
ISBN 9780292704671. Retrieved October 20, 2016.
9. Ayto, John (1990). The Glutton's Glossary: A Dictionary of Food and Drink erms
T (https://books.google.com/books?i
d=vAQOAAAAQAAJ&q=paprika#v=snippet&q=paprika&f=false) . London: Routledge. p. 205.ISBN 9780415026475.
Retrieved 20 October 2016.
10. Sasvari, Joanne (2005).Paprika: A Spicy Memoir from Hungary(https://books.google.com/books?id=cdfiz5IS22QC&
dq). Toronto, ON: CanWest Books. p. 202. ISBN 9781897229057. Retrieved 20 October 2016.
11. Gómez-García Mdel, R; Ochoa-Alejo, N (2013)."Biochemistry and molecular biology of carotenoid biosynthesis in
chili peppers (Capsicum spp.)"(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3794819). International Journal of
Molecular Sciences. 14 (9): 19025–53. doi:10.3390/ijms140919025(https://doi.org/10.3390/ijms140919025).
PMC 3794819 (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3794819) . PMID 24065101 (https://www.ncbi.nlm.ni
h.gov/pubmed/24065101).
12. "Online Etymology Dictionary"(http://www.etymonline.com/index.php?term=paprika). Etymonline.com. Retrieved
November 4, 2011.
13. Lieber, Francis (1831). encuclopaedia americana(https://books.google.com/books?id=0e0IAAAAQAAJ&pg=P
A476).
p. 476. Retrieved 20 October 2016.
14. A Magyar Nyelv Történeti-Etimológiai Szótára[The Historical-Etymological Dictionary of the Hungarian Language ].
3. Budapest: Akadémiai Kiadó. 1976. p. 93."paprika 1748 ... Szerb-horvát eredetű ... Ez a szb.-hv . pàpar 'bors' ..."
[paprika 1748 ... Serbo-Croatian originally ... This is the Serbo-Croatian
pàpar 'pepper' ...] (followed by an
explanation of the Hungarian suffix -ka).
15. "Paprika — Food Facts"(http://www.foodreference.com/html/artpaprika.html). Food Reference. Retrieved
November 4, 2011.
16. NIIR Board of Consultants & Engineers (2006).The Complete Book on Spices & Condiments (With Cultivation,
Processing & Uses) (2nd ed.). Asia Pacific Business Press. pp. 133–135.ISBN 8178330385.
17. "Spanish Paprika — Pimentón"(http://spanishfood.about.com/od/essentialingredients/a/paprika.htm)
.
Spanishfood.about.com. March 2, 2011. Retrieved November 4, 2011.
18. "Pimentón, or Spanish Paprika: Where It Comes from, How It's Made, and More"
(https://www.thespruce.com/spanis
h-paprika-pimenton-3083134). The Spruce. Retrieved 2017-09-23.
19. "Nutrient content for paprika in a one teaspoon amount"(http://www.nutritiondata.com/facts-C00001-01c203C.html).
Conde Nast for the US Department of Agriculture National Nutrient Database, Standard Release 21. 2014 . Retrieved
20 October 2016.

External links
The dictionary definition ofpaprika at Wiktionary

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