Smoked sweet paprika, smoked, Pimentón de la Vera, red pepper, ( Capsicum annuum ). ID: 302-49

Paprika (paprika) is a spice made from the air-dried fruits of the chili pepper family, the annual Capsicum annuum .

The word paprika is Slavic and, according to Babiniotis, is an anti-loanword from "papar" which in turn comes from the ancient Greek pepper, ie pepper.

Paprika is a fine pepper powder, usually red, more or less hot, with great aroma and color intensity.

When the peppers ripen and turn red, they are collected and put in a special dryer to be dried and then pulverized.

In fact, it is intensely baptismal and not only for food. Like yellow root, it is used by industry for coloring.

Smoked paprika has a bright red color, and its advantage is the smoking process which gives a long shelf life of up to 5 years and the amazing tobacco aroma that leaves a strong earthy dimension to the taste.

It is at the same time sweet and aromatic spice as it contains the grated peel of the pepper.

Although we may have associated paprika with Hungary, it is also called Spanish paprika.

Cooking:

Suitable for dishes of Spanish and Mexican cuisine, e.g. paella, enchiladas and in Spanish sausage.

We can combine it with chicken, turkey, and sometimes fish when cooked.

Suitable for cooked meats and various sauces, especially red and marinades.

We can put some paprika on boiled or baked vegetables in oil paste.

In its smoky and spicy form it is often associated with rice and risotto.

We can sprinkle with a little paprika your served raw salads, your served dishes that contain poultry, meat or even mashed or boiled potatoes.

It will fit perfectly on the homemade pizza dough that you have just laid on the baking sheet, before any cheeses, cold cuts and vegetables are added.

Therapeutic:

Paprika contains Vitamin E, lutein, zeaxanthin and B-carotene which prevent damage to the eyes, acting as antioxidants. In general, it contributes to a better and healthier vision.

It has high nutritional value

1 tablespoon corresponds to less than 1 gram of protein and an equal amount of fat. Also, 3-4 grams of carbohydrates, 2 grams of fiber, iron, vitamin C, E, A and B6.

Add that 1 tablespoon of spice has only 15 - 20 calories.

Contains carotenoids, B-carotene, zeaxanthin and lutein mentioned above. Their action lies in the fight against oxidative stress, which is a factor in the development of cancer.

Reduces the chances of developing various types of cancer.

Paprika is rich in iron and vitamin E. These two micronutrients are of major importance for the health of our blood, ie for the circulatory system

One of the carotenoids that paprika contains to a large extent helps to increase HDL cholesterol. Therefore, consumption of paprika may over time be associated with a reduced risk of heart disease.

Hot paprika varieties contain capsaicin. It is a very useful substance, whose role is to bind to the receptors of nerve cells and reduce any inflammation. Therefore, anti-inflammatory and autoimmune diseases (eg digestive problems, arthritis, etc.) can be prevented by regular consumption.