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- May 12, 2010
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- Now Florida but always a Kentuckian
I haven't done a spice in awhile, so thought I would write on paprika. It has been called for in several recipes recently posted.
Paprika is the dried, ground pod of a mild capsicum. The plant is similar to a tomato or a bell pepper plant. Paprika was first discovered growing in Central America by early American explorers and taken back to Southern Europe.
By carefully selecting the seed used for planting, the Spanish developed a Paprika product that had a mild flavor and a bright red color. They developed a ground that was uniform between from one year to the next. To prevent competition, the Spanish customs officials, for years, carefully examined freight and baggage leaving Spain to see that none of the living Paprika plants left Spain.
The flavor of paprika ranges from very mild to slightly bitey, depending on where it is grown. The Hungarian variety tends to be the "hottest".
In recent years, Paprika has been grown in California. While European Paprika pods are sun dried, the California producers of Paprika scientifically kiln-dry the pods in about eight to ten hours as they do chili peppers. The domestic Paprika now obtainable can hardly be distinguished in color and flavor from the Spanish product.
Paprika is used as a garnish and mild flavoring for potatoes, soups, salads, eggs and fish.
From: "A Handbook of Spices, Herbs, Seasonings And Flavorings" by Durkee.
Paprika is the dried, ground pod of a mild capsicum. The plant is similar to a tomato or a bell pepper plant. Paprika was first discovered growing in Central America by early American explorers and taken back to Southern Europe.
By carefully selecting the seed used for planting, the Spanish developed a Paprika product that had a mild flavor and a bright red color. They developed a ground that was uniform between from one year to the next. To prevent competition, the Spanish customs officials, for years, carefully examined freight and baggage leaving Spain to see that none of the living Paprika plants left Spain.
The flavor of paprika ranges from very mild to slightly bitey, depending on where it is grown. The Hungarian variety tends to be the "hottest".
In recent years, Paprika has been grown in California. While European Paprika pods are sun dried, the California producers of Paprika scientifically kiln-dry the pods in about eight to ten hours as they do chili peppers. The domestic Paprika now obtainable can hardly be distinguished in color and flavor from the Spanish product.
Paprika is used as a garnish and mild flavoring for potatoes, soups, salads, eggs and fish.
From: "A Handbook of Spices, Herbs, Seasonings And Flavorings" by Durkee.
Bringing the