paprika
Sign in to savePaprika is a spice made from dried and ground red peppers, Capsicum annuum. It can have varying levels of heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika.
AI overview
Paprika is a spice made from dried and ground red peppers that can range from mild and sweet to hot, depending on which parts of the pepper are included in the grinding process. It matters as a versatile culinary ingredient because its flavor profile and heat level can be adjusted by controlling how much of the pepper's seeds and stalks are retained during production.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Paprika
- Food.image
- File:Pimentón Tap de Cortí (cropped).jpg
- Food.caption
- Mallorcan pimentón tap de cortí paprika
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.serving_size
- 100 g
- Food.calories
- 282
- Food.protein
- 14
- Food.fat
- 13
- Food.carbohydrate
- 54
- Food.no_recipes
- true
via Wikipedia infobox
Article
18 sectionsContents
- History
- Etymology
- Varieties
- Production
- Hungary
- Spain
- Use
- Hungary
- Spain and Portugal
- France
- Germany and Austria
- Other cuisines
- Gallery
- See also
- Notes
- References
- Sources
- External links
Paprika is a spice made from dried and ground red peppers, Capsicum annuum. It can have varying levels of heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika.
Paprika, like all capsicum varieties and their derivatives, is descended from wild ancestors from the Amazon River, cultivated in ancient times in South, Central and North America, particularly in central Mexico. The peppers were introduced to Europe via Spain and Portugal in the 16th century. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached central Europe through the Balkans.