Paprika is one of the popular and commonly used condiments by chefs and housewives around the world. One pinch is enough for the food to acquire a unique aroma and taste. But before using, you need to know which dishes you can add this spice to.
Paprika is a type of red sweet pepper, Capsicum annum. In South America it is a perennial plant, while in other continents it can only be grown as an annual. However, this seasoning was most popular in Hungary.
The flavor of the seasoning depends on the type of pepper you choose and ranges from sweet to hot. Paprika is produced in Hungary, Morocco, Turkey, Mexico, USA, Austria, Spain and India.
Types of paprika
Experienced chefs know that this seasoning comes in several flavors and aromas. There are 6 varieties in total: gourmet, sweet, pink, semi-sweet, tender and spicy. Delicacy has a pleasant taste and medium grind, it can be added to any dish. The sweet one has a delicate aroma, and the pink one has a slight pungency. Semi-sweet is used only for cooking and stewing; when frying with oil, this spice caramelizes.
Delicate paprika has a light red color and a mild taste. Spicy can be reddish-brown or yellow, it got its name because of the scalding taste.
Beneficial features
Paprika is not only tasty, but also a healthy seasoning. It is rich in vitamins C, B1, P, E and K. It contains magnesium, zinc, potassium, carotene, calcium, phosphorus, iron, essential oils, fiber and phytosterols. In 100 g of the product there is only 282 kcal, that is, in a tablespoon about 20 kcal.
This spice, when used regularly, can increase immunity, restore metabolism, and improve the functioning of the stomach and intestines. It is useful for bronchitis, colds, varicose veins, rheumatism, arthrosis. Paprika improves mood and helps fight depression and chronic fatigue.
The use of paprika in cooking
In South America and Asia, this seasoning is added to almost all dishes. In Hungary, this spice is an indispensable component of paprikash, and in Bulgaria - bogrash. Thanks to paprika, these dishes acquire a bright color, pungency, pungency and sweetish taste.
Paprika is often added to meat and fish dishes; it perfectly reveals the taste and aroma of seafood, cheeses, potatoes, tomatoes, cabbage and beans. The spice is added to ketchups, sauces and gravies. Spicy varieties of paprika are suitable for poultry, vegetables, seafood, cereals, fish, meat and chocolate. A pinch of this spice will not be superfluous in vegetable stews, hot chocolate, goulash, bacon, stews, baked chicken, fresh salads and grilled fish. Sweet paprika will reveal the taste of turkey, chicken, lamb, sea fish, rice, buckwheat and soy asparagus. This spice is often found in cutlets, stuffed peppers, pasta, sote, dolma, and salami pizza.
What seasonings is paprika combined with?
You can add coriander, bay leaf, basil, nutmeg and garlic to paprika dishes. Parsley and dill will not spoil this spice. You will get an amazing taste and aroma if you add lemon zest or ginger to hot paprika. Sweet paprika pairs perfectly with marjoram, cumin and cilantro.
This spice has found application not only in cooking, but also in cosmetology. It stimulates the growth of nails and hair, helps fight acne, skin pigmentation, boils and wrinkles.
