Paprika or paprika is a powdered spice with a sweet and spicy flavor, used in cooking as a condiment. This spice is particularly widespread in Austrian, Indian, Spanish and Moroccan cuisine.
The introduction into Europe took place thanks to the Hungarians who learned its use from the Turks.
To obtain the paprika powder that is commonly used in the kitchen, the peppers are left to dry after having freed them from the white part. Once dried, they are ground. Peppers in unghererse are called "paprika" just like the spice itself.
Paprika, as already mentioned above, can be sweet or spicy, this depends on the raw material used, that is, according to the variety of the fruit (or any mixture) and the processing of the same. It is spicy when the placenta of the chili pepper is also ground, that is the inner part to which the seeds are attached.
Paprika: Properties and Benefits
Hair benefits: It has a good iron content, its presence helps the oxygenation of the hair bulbs of the hair while other substances promote blood circulation in the scalp.
Contributes to the lowering of pressure: Capsaicin has useful properties to lower blood pressure. Regular and moderate consumption is able to relax blood vessels with beneficial effects on the cardiovascular system.
Eye health: Beta-carotene, lutein and zeacantine, help the eyes filter the harmful rays of the sun avoiding pathologies such as cataracts and macular degeneration.
Helps digestion: The consumption of paprika during meals, helps to facilitate the digestive process and at the same time performs an activity of rebalancing the bacterial flora.
Helps sleep: The vitamin B6 present in this spice contributes to the production of melatonin and therefore helps to maintain a normal sleep cycle.
Fights free radicals: Rich in antioxidant compounds (vitamins, beta-carotene, lutein, cryptoxanthin) that are able to counteract the activity of free radicals with consequent benefits in preventive terms of many diseases.
Paprika: Wonderful ideas to use it in the kitchen
Paprika is often used as a decorative touch for our dishes. Actually using it in this way is really limited since it could be incorporated into as many dishes as possible. In Hungary, paprika is widely used in their cuisine, among the most well-known dishes of goulash (beef stew) and chicken paprikash. Paprika is also used to make Hungarian and many Eastern European sausages.
In Spain, it is used instead in rice dishes. Paprika can also be used whenever you want to give a touch of red to our dish. For example, when preparing tandoori chicken, paprika is a good substitute for the fact that it is great for pasta, for devil's eggs, for soups and stews, as a coloring and smoked flavor for all kinds of meat dishes.
Paprika can also be combined with spicy, fresh and ground peppers.
The smoked paprika is used for soups, velvety, stews and more generally to give a slightly smoked aroma to each dish. A great way to use smoked paprika is to add it to barbecue sauces and marinades; you will get the red tone and sweet smokiness. Also, try to add this variety of paprika to the dressing of the fried potato, you will get a really good taste!
The best and most important thing you can say about paprika, no matter if you use sweet, spicy or smoked, is to never burn it. For flavor and perfect scent, it should be lightly cooked or fried in a little oil.