Paprika – A Wide Range Of Deep Red Powders

Paprika is of the family Solanaeae also known as the Nightshade family and of the botanical family Capsicum annum, which contains a wide range of bright red powders. The plants that the peppers grow from are erect shrubs with oval leaves, single white flowers and non-woody stems.

The pods or fruits have shapes that vary from long and thin like a large chili or small and round like a miniature bell pepper.

The pods or fruits have shapes that vary from long and thin like a large chili or small and round like a miniature bell pepper. The fruits come in colors from bright red to dark red, and almost brown.

Origin

The Capsicum species of the spice originated in the new world.

History

The varieties used to make the spice were developed in Europe, particularly Hungary. In fact it is the national spice of Hungary.

The plants are grown in Spain and by major producers Israel and Zimbabwe.

Buying/Storage

The spice ranges from very hot to mildly hot, and most is sold in powder form. The spice will maintain its potency for two years if stored in a cool dark place.

Use

The spice is a good addition to barbeque rubs for meat and poultry, lobster, shrimp, crabmeat and sausage. It is a mandatory ingredient in Hungarian goulash.

For additional information about paprika click on the link to Wikipedia.org

For some great sections on herbs and spices some great references are:

• The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill

• The Food Encyclopedia by Jacques L. Rolland and Carol Sherman with other contributors

• Field Guide to Herbs & Spices by Aliza Green

• The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill

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