Paprika Powder Marinated & Cooking

What Is Paprika?

In many languages, especially those of European descent, the word "paprika" refers to bell peppers themselves. However, in many languages, "paprika" is also a spice! The spice is made by grinding up bell peppers and/or chili peppers. It can be made exclusively of bell peppers, but it is often a combination of bell peppers and chilis. That's why it's important to read the label when purchasing it. Paprika's heat can range from mild (not very spicy) to hot (very spicy). And as such, the seasoning adds both color and flavor to dishes.

Sweet peppers, yet another name for bell peppers, are plump, bell-shaped vegetables featuring either three or four lobes. A general rule of thumb, those with three lobes on the bottom are sweeter and better for eating raw, on salads, in sandwiches, or as crunchy snacks. Those with four lobes tend to be firmer and better suited for cooking. Many cooks (myself included) do not bother to look.

Red, yellow, and green are the most common bell pepper types, and their color is often a reflection of their maturity. Green ones are the least ripe. Red ones are fully ripe. Bells are available throughout the year, but their peak season is from August to September.

The most common Spanish paprika, has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood.

Benefits:

• Lots of Vitamin C: Paprika is unusually high in vitamin C. The peppers used for to create it often contain six to nine times as much vitamin C as tomatoes by weight. High heat destroys the peppers' vitamins. For optimum nutrition, grow and dry your own in the sun.

• Promotes Well-Being: As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids, which aids digestion.

• Culinary: Used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively brought out by heating it in oil

• Carotenoids: The red, orange or yellow color of paprika powder derives from its mix of carotenoids.[10] Yellow-orange paprika colors derive primarily from α-carotene and β-carotene (provitamin A compounds), zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin.

• Nutrition: In a typical serving size of one teaspoon (2 grams), paprika supplies 6 calories and is rich in vitamin A (21% of the Reference Daily Intake, RDI), moderate in vitamin B6 (14% DV) and vitamin E (10% DV), and provides no other nutrients in significant content.

Serving way:

• Add a Pop of Color: Paprika's vibrant coloring enhances the visual appeal of food. This spice makes a great garnish. Use it to top macaroni, chicken, or soup. A light dash of paprika also makes deviled eggs and potato salad more appealing. It adds color and interest without overwhelming the dish's flavor.

• Savor the Flavor: Paprika goes well with just about any savory food, including eggs, meat, poultry, stew, wild game, fish, shellfish, soup, boiled and steamed vegetables, rice, and creamy sauces. For most recipes, the paprika is added near the end of the cooking process, since heat diminishes both the color and flavor.

• Batter Up: When preparing a batter for fried chicken, in addition to salt and black pepper, I reach for paprika. The dark red specks make for an interesting and colorful end result.