What is paprika
paprika
Paprika may be sweet or hot, depending on the way it is prepared and the type of pepper used to prepare it. The method of drying the pepper used is one of the important things in maintaining the nutritional benefit of paprika; Whereas, sun-dried peppers retain their nutritional benefits and do not lose them, unlike other methods used in drying, which lose the product’s nutritional benefits. Paprika is used in preparing many dishes and recipes, such as main meals containing chicken and fish, salads and soups, and sauces such as cheese sauce and tomato sauce.
Paprika nutritional composition
The following table shows the nutritional composition of each 100 g of paprika spice:
nutritional element | Nutritional value |
Water | 11.24 grams |
energy | 282 calories |
Protein | 14.14 grams |
Fats | 0.94 g |
carbohydrates | 53.99 grams |
Calcium | 229 milligrams |
Iron | 21.14 milligrams |
magnesium | 178 milligrams |
phosphorous | 314 milligrams |
potassium | 2280 milligrams |
Sodium | 68 milligrams |
zinc | 4.33 milligrams |
vitamin C | .9 milligrams |
Vitamin B6 | 2,141 milligrams |
Vitamin J | 29.10 milligrams |
Vitamin K | 80.3 µg |
Fats | 12.89 grams |
Dietary fiber | 34.9 grams |
sugars | 10.34 grams |
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The history of paprika
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The word paprika refers to the powder made from the pepper plant, but some European countries use the word paprika to refer specifically to the pepper plant, or to any fruit that has the shape of a bell. Paprika is made from sweet peppers of different colors, as well as from hot peppers. The original home of paprika is southern Mexico, Central America, and the Antilles, where the Indians used it to heal wounds, and as a kind of spice, then Christopher Columbus transported it to Europe.
Most commercial sweet peppers today come from Spain, Hungary, South America, and California in the United States of America. In the nineteenth century, two Hungarian brothers were able to manufacture sweet paprika by grinding peppers without the seeds and stalks. In 1879, a French chef transferred paprika from Hungary to the kitchens of Western Europe. In 1937, Hungarian researcher Dr. Albert Szent Georgi won the Nobel Prize for his research on the sweet pepper plant from which paprika is made; He discovered that pepper contains seven times more vitamin C than oranges.
Hungarian paprika is considered one of the best types of paprika in the world, and there are several varieties, namely:
- High quality: It is the oldest type of paprika, it has a sweet taste, a bright red color, and a pleasant smell.
- Appetite: Its color is between light and dark red, and its taste is cold.
- Excellent Appetite: Similar to the delicious paprika, except that it is slightly pungent.
- Excellent pungent appetite: more savory than the previous type.
- Rosacea: It is pale red in color, has a strong aroma and a mild taste.
- Luxurious Sweet: Its color is bright red, and it tastes slightly pungent, and it is the most popular type of paprika in export.
- Medium sweetness: it has a medium sweetness.
- Hara: It has a spicy flavor and is light brown in color.
paprika uses
Paprika is used in preparing a wide range of dishes all over the world, and is especially popular in Hungary and neighboring countries, and is an essential ingredient in Mexican and Portuguese cuisine. Paprika is used in many European countries to prepare sausages, and it is also used to season and color many dishes, such as rice, soups, and stews. he is also used to prepare the Indian dish ( tandoori chicken ) and give it a distinctive red color, and it is also used with vinegar and olive oil to season salads.
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paprika benefits
To learn about the benefits of paprika, it is necessary to learn about the benefits of the pepper fruits from which it is made, including:
- Pepper is used to treating digestive problems, such as upset stomach, stomach pain, and gas.
- Pepper is good for the heart; It helps to stimulate blood circulation and prevents increased blood clotting, high cholesterol, and heart disease.
- The pepper from which is made is a rich source of vitamin A, vitamin C, dietary fiber, and natural sugar.
- Pepper is used to treating toothaches, seasickness, malaria, and fever.
- Pepper is applied to the skin to relieve pain caused by shingles (a painful rash, also called shingles), arthritis, osteoarthritis, and fibromyalgia.
- It is used topically for nerve pain associated with diabetes, HIV, and back pain.
- Apply to the skin to relieve muscle spasms.
- For the treatment of hay fever, migraines, cluster headaches, and sinus infections.
- It is used in the manufacture of pepper spray for self-defense.
- Eating pepper is useful for the renewal of skin cells and protection from ultraviolet rays; It contains capsaicin.
- It is useful in combating the growth of cancer cells and preventing prostate cancer thanks to its richness in capsaicin and antioxidants.
paprika storage
Paprika should be bought in small quantities and stored in tightly closed containers away from sunlight and kept in a dry and cool place so that the temperature is between (4-15) degrees Celsius in order to retain its color. Light and prolonged storage affect the stability of the pigments beta-carotene and capsaicin, causing he to lose its color. Paprika can also be placed in the refrigerator or freezer to retain its color and flavor for a longer period.
