Paprika is a type of spice that is used in many cuisines of the world, mainly European. The most popular paprika in Hungarian cuisine is that many main dishes include paprika. Paprika was brought to Europe from South America, but due to the European climate, paprika has lost its sharpness. The taste qualities of paprika, already European, are softer and sweeter, in comparison with the original, however, they are not devoid of sharpness. Paprika, as a finished spice, is a red powder. This powder is obtained from dried and ground red peppers, from which the seeds and core have previously been removed.
In Hungarian cooking, paprika is not something homogeneous - there are seven types of paprika in total. Delicious paprika - has almost no spiciness, only emphasizes the taste of the dish. Noble sweet paprika is a spice of medium grinding, dark red in color, its peculiarity is aroma. Semi-sweet paprika - brightly colorful, matte in color, sweet in taste, contains a large amount of sugar. Special paprika - similarly to the previous one, it has a high sugar content. Pink paprika is one of the hottest. Delicate paprika - here the color scheme can vary from bright red to dark, but this paprika is devoid of pungency. Hot paprika - burning taste, color - red-brown. Paprika is one of the main ingredients in Hungarian cuisine. Along with it is sour cream, pork fat, flour. Based on this, many Hungarian dishes that are business cards contain paprika, for example, “paprika chicken”.
Paprika in Recipes of Various Cuisines of the World
With the exception of Hungarian cuisine, paprika can be used in German, Spanish and Mexican cuisine. In these cuisines, paprika is an indispensable ingredient in any meat dishes. Vegetables in combination with paprika also form a good combination, especially cabbage, tomato, potatoes. Many soups and cheeses can also include paprika in their composition. As for the cooking technology, it is better to add paprika after roasting. Otherwise, it quickly burns and loses the necessary color and taste. Paprika perfectly complements various sauces and harmonizes with other spices as well. Chili sauce, most ketchups, Worcestershire sauce and many others contain paprika. As for individual spices, paprika is in perfect harmony with such types of spices as garlic, coriander, basil, laurel, nutmeg, parsley and dill.
The Benefits and Harms of Paprika
Like many hot spices, paprika has a warming effect on the body. Helps with joint problems. Paprika also improves the functioning of the digestive system. Paprika contains the following types of vitamins C, P, B1, B2. Paprika also contains substances that act as antioxidants. The use of paprika should imply the presence of the necessary reserves of health, otherwise paprika can do harm. It is definitely forbidden to take paprika for hemorrhoids, individual intolerance, acute pancreatitis, cholecystitis, and also during insomnia.