20 Paprika Seeds - Capsicum Papri Queen Seeds - Vegetables - Chili Chilli Chile

Origin: Paprika is believed to have originated in Southern Mexico. Early Spanish explorers took red pepper seeds to Europe where the plant gradually lost its pungent taste and became sweet paprika. Other species were also first cultivated in Western South America. The peppers migrated to Balkans, Hungary and surrounding areas in the16th century. Some credit for the spread of paprika goes to the invasion of the Ottoman Turks into Central Europe.

A fairly warm climate is, however, necessary for a strong aroma; therefore, in Europe, Hungarian paprika has best reputation. The best comes from the Kalocsa region. In the Unites States, California and Texas are the main producers.

Used plant part: Berry fruits of paprika are used for culinary purposes.

Paprika is also classified as a chili powder. Chili powder is the dried, ground pods of any or all members of the genus Capsicum. Paprika powder can be either sweet or hot and is prized for its brilliant red colour.

Sensoric quality: Sweet and aromatic. Some varieties show no pungency at all, others are fairly hot.

Mostly, paprika has a pleasantly fragrant aroma. The flavour ranges from sweet and mild to pungent and fiery. This is partly based on the processing of the peppers. The pungency of the ground paprika depends on whether or not the seeds and the stems are ground with the dried peppers. It is usually said that the redder the colour, the milder the paprika. Conversely, the more yellow the colour, the stronger the flavour.

The chemical composition of the Capsicum species includes a fixed oil, capsaicinoids, volatile oil and carotenoid pigments mostly capsanthins.

Use: Paprika is often eaten as ground powder as a spice but sometimes also as a fresh vegetable. It is a common ingredient in Hungarian, Balkan, Middle Eastern and Central Asian cuisines. In Spain, Germany, Hungary, Central Europe and Turkey, paprika is used for sausage preparation and mixed with meats and other spices including Spanish chorizos. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables. Goulash and chicken paprikash are famous dishes with paprika in Hungary. In USA it is often a garnish on stuffed eggs, fish and cheese and vegetable casseroles. In India paprika is used in tandoori chicken, stuffed paprika and for many cuisines for flavour or as vegetable. In Morocco, it is used in tomato dishes and salads. Chili powder from paprika is used in cuisines of Mexico, Guatemala, Honduras, Panama, Costa Rica, South America and the Caribbean as well as the USA.

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