Paprika, also known as sweet red pepper or pimento pepper, is a larger and milder form of the chili pepper. Spanish and Hungarian paprika are similar in its sweetness, yet different in appearance. Domesticated paprika possess a fresh quality and is pointy at the tip - similar in appearance to the Hungarian varieties. The Spanish varieties, on the other hand, are smaller and rounder.
Paprika can range from mild to hot and differs in flavor depending on different grades and from country to country. Paprika, also, has many different grades: Spanish has three grades (sweet, semi-sweet, and hot); Hungarian has seven grades (special quality delicate, exquisite delicate, pungent exquisite delicate, rose, noble sweet, half-sweet, and hot). Contrary to what many may believe, the lighter red and light brown varieties are hotter than the bright red varieties.
Research has shown that vitamin C is found in paprika. In fact, pound for pound, paprika has seven times vitamin C content than oranges.
The distinct flavor and aroma of smoked paprika is attained through the process of dry smoking the peppers with oak wood. Smoked paprika adds a delicious smoked flavor to almost any dish. Cook the paprika in a dash of oil before mixing to allow its flavors to be unlocked.
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Last Updated: Thursday, 23 May 2013 12:15