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| Paprika |
Capsicum tetragonum |
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Paprika reached Europe by two ways; as "Turkish pepper" from the East and as "Indian pepper" from Columbus's exploration. This red powder, which Indians used for seasoning meals and stupefacient drinks, was, according to them, a hotbed of Fire God.
Paprika is an indispensible seasoning for Hungarians and Spaniards.
Paprika contains sugar, protein, strong ingredient capsaicin, dyes, fat, ethereal oil, vitamins C, A, B, and depending on species, a varied amount of nicotinic acid.
Spicy species of paprika ranging from Cayenne pepper to various types of chili or Guinea pepper have fruit specific to shrubby type of paprika which comes from tropical and subtropical regions. They have different shapes and colours. The presence of seeds enhances their spicy taste.
Dried paprika is added to meals.
Meals are seasoned with different types of paprika.
Paprika seasoned with one of the spiciest tastes proves the best.
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