Spicy spice from the heart of South America - Paprika. Previously, this spice was prepared from peppers of various acuteness and species, now the paprika is harvested from the sweet varieties of pepper, which brought the Hungarians. Thus, the paprika rightfully became the main spice of Hungarian cuisine - starting with a goulash and ending with Hungarian leaks. They complain Paprik in Spain, Mexico, USA, India and, of course, in Turkey. Paprika will not only help make your dishes spicy, with a pleasant edge and sweetness, but also will have a deep therapeutic effect on the body.
Types of Paprika
There are different types of this spice, depending on the variety and ripeness of pepper, which is used in the preparation of paprika. All types of paprika are different - from the color and taste to the flavor and the aftertaste. Most often this spice Capsicum Annuum. The most common types:
- Paprika gentle - with spicy pleasant taste, gentle notes and sweetness, without sharpness, has a light red color.
- The noble papip of a sweet variety - has a thin spicy aroma and dark saturated color. The most popular view of the paprika.
- Parka is acute - burning, sharp and spicy, has yellow.
- Semi-sweet species - has an average sharpness and sweet taste and a light shade.
- Paper special - red, sweet taste, saturated.
- Pink paprika - has a spicy and sharp taste, pale red and pronounced fragrance.
- Delicious appearance is not acute, gentle, with a spicy pepper note.
Parpika benefits
This spicy spice is extremely useful for the body. Contains a large number of carotene, vitamin C, A, B2, E, B1 and minerals. It is not only rich in vitamins, but also has healing properties on the body:
- Accelerates metabolism and metabolic processes of the organism;
- effective in weight loss;
- improves the work of the gastrointestinal tract and the entire digestive system;
- increases appetite;
- facilitates pain of different etiology;
- enhances immunity, because rich in vitamin C in huge quantities;
- helps with joint pain;
- strong natural antioxidant;
- fights with wrinkles and early aging.
Application of paprika in cooking
Paprika is widely used in various kitchens around the world. A spice is made in hammer form, in chilled and flakes - depending on this is added at different stages of preparation. Paparik flakes should be added in the middle of the preparation, but the ground is best at the end. Thanks to his piquancy and unique taste, it is widely applicable in all areas of cooking and extremely popular in dishes:
- Paprika is well fits in cooking meat dishes from a bird or red meat. It plays well in stew, chowers, hot, grilled chicken, steaks and baked meat, especially popular in Mexico dishes.
- It enters the popular mixtures of spices, which are brought into world standards of combinations of spices.
- Widely used in the preparation of different types of cheese.
- Great to fish, especially red varieties, and seafood. Cancer and lobster are boiled with paprika, used in roasting shrimps and mussels.
- Combined with beans, vegetables, sweet corn, tomatoes and potatoes.
- It is used in the preparation of popular soup species - from Gaspacho to Buyabes.
- It is used in omelets, bacon roasting to the eggs of Pashota or Freetat.
- Indispensable in sauces, especially for a special sauce to pizza, barbecue, chili and paprikash.
- Used in marinades to meat.
How to choose fresh paprika
Good quality and paprika - spice is not cheap. It is important to pay attention to the paprika that you buy, not to spend the extra money, not to spoil the dish and mood. Some tips greatly simplify the selection of fresh and high-quality spices that will make your dish fragrant and delicious:
- You need to buy a spice in the season when it is dried and harvested - from spring to late autumn. That autumn, you can acquire the most fragrant and fresh paprika.
- Buy spices in packaging, because rassypnye spice markets often lose their flavor and are stored in high humidity.
- Composition spices should be clean - besides pepper in the composition should be a salt or flavor enhancers.
- It is best to choose a coarser setting or spice paprika flakes - thus less likely that you will buy a fake or diluted spice.
- The color should match the type of paprika.
- Check the expiry dates of spices.
Preparation of paprika
Paprika can also be prepared on home kitchen, especially if you are not sure as spices that are exhibited on the shelves of your stores. This spice can be easily cooked at home with the help of oven and pepper. It is best to choose ripe sweet peppers of red varieties or halapeno.
Ingredients:
- Pepper - 2 kg
- Prepare pepper to dry. It is best to choose meaty pepper with a thick layer of fiber. Wash pepper thoroughly and dried with paper towels.
- Radd peppers from seeds, fruits and white partitions.
- Nutaneous pepper with medium longs.
- You can dry peppers in two ways: in the dryer, posing on the levels of the device and leaving until complete drying, and in the oven, on the nozzles with parchment at 100 degrees. Paprika is very good to dry so that it does not deteriorate. Good paprika should not rush, and breaking with a bend.
- Leave paprika after drying in the form of flakes or grind in a coffee grinder.
- Store spice in a glass hermetic jar, without access to air.
Paprika is an extremely tasty and universal wide application spice. You can purchase this fragrant seasoning in the store, or do it yourself. The taste of dishes with paprika will not only delight taste receptors with spicy taste, but also will have a lot of useful properties to your body.
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