Spice of the week: Paprika
Hello Everyone,
This week’s featured spice is paprika. Paprika is a red or orange ground spice made from dried red peppers of the plant Capsicum annuum. The peppers originate from Central Mexico, where they have been cultivated for centuries before they were introduced to Spain and Portugal in the 16th century. The peppers eventually migrated to England and the rest of Europe. Paprika was introduced in the Balkan Peninsula (under Ottoman rule) in the 18th century. Paprika became a popular spice in the 19th century.
Paprika can range from mild to spicy, depending on the climate where the peppers were grown. The conventional paprika easily found in grocery stores usually has a mild flavor and is commonly used as a garnish in dishes, such as deviled eggs in the United States. There is also smoked paprika, which is made from peppers that have been dried over fire, causing a smoky flavor. There is also Hungarian paprika, which has varying degrees of heat and flavor due to the variety of peppers that are used to create Hungarian paprika.
Since paprika is made from orange and red peppers, it is a good source of Vitamin A. Vitamin A contains antioxidants which are beneficial for skin health, vision, and may protect cells from damage that causes heart disease. Paprika also contains a moderate amount of Vitamin E and Vitamin B6, both which play a role in a plethora of essential body functions.
Paprika is used in cooking in various ways, such as a garnish in deviled eggs, as part of a dry rub for a piece of meat, and to add color and flavoring to soups and stews.
Some of the ways I like to use paprika are listed below:
- Incorporated into my tuna salad
- Incorporated into a hearty soup or stew
- As part of a dry rub for a piece of steak
- In ground meat for spaghetti
Comment below with some of your favorite ways to use paprika!
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