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Spice : Paprika

(Botanical Name : Capsicum annum)

Classification

Spice Description

Paprika is a spice made from grinding the dried fruits of capsicum annum i.e. bell peppers and chili peppers. This spice is used as seasoning in various cuisines.

History

Paprika is spice made from the pods of capsicum annum, an annual shrub belonging to the nightshade family solanaceae and a native to the western hemisphere including Mexico, Central America, South America and West Indies.

It range from sweet to spicy and flavors vary from country to country. It is used as a special ingredient in various dishes throughout the world.

Plant Description

The species includes most of the sweet peppers and many of the pungent strong flavored types.

The dried pods of various varieties may be of 0.5 inch to 1 foot in length with a long, round or conical shape and yellow, brown, purple or red colour.

The rose paprika is considered the finest variety made from choice dark red pods that gives a sweet flavor and aroma.

Cultivation

Crops of paprika are planted in early spring and harvested in the summer and fall when the pods are ripe and fresh.

The pods are then dried and ground to produce paprika.

Parts Used

Grinded chilies are used as paprika

Storage and preparation

Grounded paprika is used in sauces, chickens and other various dishes. To save the aroma and pungency of paprika it should be stored in tight containers and keep away from heat and children.

Chemical constituents

It contains capsaicin, essential oils, hydrocarbon, fatty acids, and ripe paprika contains up to 6% of sugar.

Culinary Uses

Other Names





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