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Ground paprika. Paprika - what it is and what it is made of, how to use it in cooking and what can be replaced

Paprika is an orange-red spice made from ripe red peppers. Versatile and flavorful, paprika adds a vibrant flavor to many dishes. Paprika also has certain beneficial properties and benefits the body. This seasoning not only gives a beautiful color and pleasant aroma, it is rich in vitamin C and carotenoids. And these vitamins are one of the main antioxidants that suppress free radicals in the body and protect our health from many diseases.

When paprika was used in Turkey as a less expensive substitute for red pepper. Red paprika is the main ingredient for goulash and beef stew in Hungarian cuisine.

What is paprika seasoning

Red bell pepper is an ingredient in many dishes. It gives a bright note of flavor and will decorate any dish. Peppers are used whole and ground. Paprika is dried and ground red bell pepper with a small amount of chili pepper.

The aroma of paprika is milder compared to hot chili pepper, because. it contains less capsicin. Capsicin is the substance that gives hot red peppers their pungent taste. The color of paprika varies from orange red to dark red. It depends on the varieties of pepper that are used for the production of paprika.

Paprika is widely used in Hungarian cuisine. This is where the best varieties of paprika are produced. There are six main flavors and flavors of paprika, ranging from mild to delicately spicy. Therefore, if you want to give a beautiful color to your dish - paprika the best option. All you need to do is mix the right amount of paprika with vegetable oil and add to the dish.

In addition to cooking, paprika is used in cosmetics to give a natural color.

This seasoning is also used in many other national cuisines: Austrian, Indian, Moroccan, Spanish. But, as the chefs say, the best paprika is still Hungarian. Its aroma and taste are softer and warmer, with some degree of sweetness.

Spanish paprika comes in 3 flavors: mild sweet, bittersweet, and spicy.

Useful properties of paprika

The beneficial properties of paprika, like all foods, are based on the composition and nutritional qualities. Paprika is rich in vitamins, minerals and antioxidants. This spice is famous for its high content of carotenoids.

It contains vitamins C, K, E, A and vitamins of group B. Among minerals, a special place is occupied by calcium, zinc, magnesium, phosphorus, potassium, and iron. In small quantities, ground paprika contains fiber, sugars and carbohydrates. It is also a good source of phytosterols.

A tablespoon of paprika can provide the daily value of vitamin A from the recommended intake. This vitamin contributes to the preservation of body cells, protecting them from the adverse effects of free radicals.

Vitamin E also plays an important role in the body in many processes, including hematopoiesis, improves the condition of blood vessels. It is one of the important antioxidants that protects the cells of the body from destruction by free radicals.

The B vitamins are important for the normal metabolic process.

Iron is the main mineral that prevents anemia and is involved in cellular metabolism.

Such a bright beautiful color of paprika is given by carotenoids. A tablespoon of the seasoning contains 1.3 mg of lutein and zea-xanthine, which is 11 percent of the recommended daily intake. These compounds are important for maintaining vision.

health benefits of paprika

This seasoning is full of antioxidants, vitamins and minerals that support our bodies to help keep us healthy. Including paprika in your diet can bring invaluable benefits.

Anti-inflammatory properties. The anti-inflammatory properties of this spice are especially beneficial for people suffering from autoimmune inflammatory diseases, including arthritis.

Antibacterial properties. Paprika contains a protein that inhibits the growth of certain bacteria that are often passed on by mouth.

Decreased blood pressure. Helps in lowering high blood pressure. Capsicine, which is contained in it, relaxes blood vessels, which helps to reduce pressure.

Provides the body with energy. B vitamins initiate biochemical processes in the body that produce energy. Iron improves oxygen delivery to all cells in the body and is a component of many proteins that are responsible for energy production. Paprika is a powerful stimulant and antidepressant. This property can be used to relieve fatigue, lethargy, depression.

Eye health. Vitamin A plays an important role in maintaining normal vision. Paprika contains 4 compounds related to carotenoids. These are beta-cryptoxanthin, beta-carotene, lutein, zea-xanthine. These compounds may reduce the risk of developing age-related macular degeneration and cataracts. It is advisable to combine red paprika with fats such as, for example, olive oil.

Improves digestion. Paprika aids digestion by normalizing stomach acid. This seasoning is an excellent stimulant that increases the amount of saliva and stomach acid.

Improves sleep. Vitamin B: has powerful neurological properties, promotes the production of the "sleep hormone" melatonin. In addition, paprika helps increase the level of serotonin and norepinephrine, which reduces stress and depression.

Prevention of scurvy. The main cause of scurvy is a deficiency of vitamin C. This vitamin is present in paprika.

Prevention of anemia. Paprika contains iron, which is involved in the formation of red blood cells. And vitamin C helps absorb iron.

Prevention of cardiovascular diseases. Paprika contains a number of vitamins and minerals that are helpful in preventing these diseases. This is vitamin C, which provides protection against cardiovascular disease. Vitamin E is a powerful antioxidant. Iron, magnesium, potassium, phosphorus - improve blood composition.

Prevention of varicose veins. Paprika contains substances that strengthen the veins and improve the blood. All this contributes to the prevention of the appearance of the vascular network on the legs.

Improves wound healing. Vitamin E is involved in the formation of red blood cells, paprika also helps in the production of platelets, improving the healing of wounds and cuts.

Paprika not only has its effect positive influence on health, but also on our appearance. A rich spectrum of vitamins, antioxidants has a positive effect on the condition of the skin and hair. Wig can:

Improve complexion, lighten age spots;

Prevent premature aging and wrinkles;

Useful in the treatment of acne and acne;

Prevents hair loss;

Supports natural hair color.

Where is paprika added?

Paprika as a seasoning is available in stores all year round. Therefore, buying paprika should not be difficult. It gives dishes a bright color and a pleasant aroma. The spicier paprika will give the dish some more spiciness.

Paprika is well suited for pasta dishes, rice, eggs, cottage cheese, cauliflower, beans. It is suitable for fish and chicken, potatoes, beef.

What to substitute for paprika

Paprika is more of a condiment made from sweet peppers. Sometimes red hot or cayenne pepper is added to it to add flavor. If you do not have paprika, then you can replace it with these types of spices. You just need to keep in mind that these spices are spicy, and, therefore, their amount should be much less than when adding paprika.

Paprika can be replaced with smoked paprika. It will give a special flavor, different from the flavor of regular paprika.

In addition, nutmeg, cinnamon, cloves can be used as an alternative to paprika. These seasonings can be safely replaced with paprika in egg dishes, in potato salad. You need to understand that the color and aroma of the dish is different.

In meat, you can replace paprika with ground garlic, mustard, cumin, ground ginger, black pepper. Some of these herbs and spices will go well with rice dishes.

How to make paprika at home

For paprika use red sweet pepper. In Spain, it is made from smoked chili peppers. It can also be made at home.

Wash the pepper well and pat dry. Remove all seeds and cut the pepper into small squares or strips.

Then dry it well. To do this, you can use all the methods available to you: dry in a fruit dryer, in the sun or in the oven. When drying in the sun, in order to preserve the maximum of nutrients, they need to be dried in the shade and covered with a paper towel or napkin during sun exposure.

Grind in a food processor or coffee grinder. Transfer the resulting mass to a sieve and rub through a sieve to remove any remaining seeds. Peel and larger particles. In general, just sift like flour.

Pour into a jar with a tight-fitting lid. About 50 grams of paprika powder is obtained from 1 kilogram of fresh paprika.

Possible dangers of paprika

Paprika is a condiment. Although it is added in larger quantities to dishes, it is still not in such quantities that it could bring any harm.

The only thing that it can cause is an allergy with individual intolerance to red sweet pepper.

Paprika spice nutritional information table for 1 tablespoon

No cuisine in the world is complete without spices. Until relatively recently, our hostesses had only bay leaves and black pepper in their stocks, but today the variety of spices has become truly enormous. Aromas and tastes never seen before come to us from all corners of the world. They help in cooking perfectly. different dishes. Some are sweet, while others bring spicy notes with a touch of spiciness. Each of the spices is able not only to give the dish its own unique charm, but also carries a certain value. Most of the spices also have medicinal properties, it remains only to learn how to use them correctly. Paprika is a seasoning donated by South America. It appeared with us no more than ten years ago and today it is in almost every home.

"Red Salt"

Several centuries ago, ground paprika appeared in Europe thanks to the famous Columbus. Seasoning at that time was referred to as "Indian red salt." Among the nobles of those times, black ground pepper was considered a special value, but paprika was much cheaper and more affordable. Probably because it was often neglected by the rich. But the taste of overseas spice was more than appreciated by people of modest means, and soon the fragrant powder became popular everywhere. Today, paprika is a seasoning that is widespread in all corners of the world, but the largest number of its fans live in India, Africa, Turkey, America, Germany, Spain and, of course, Hungary. Paprika has especially conquered Hungarian cuisine, where it is used often and a lot, and it is considered the most important spice of the country.

What is paprika

Paprika is a fiery red powder with a subtle spicy bitterness and a pronounced sweetish flavor of pepper. A spice is made from red sweet peppers of some slightly burning varieties. Ripe fruits are removed from the bush, dried, and then ground into powder, this is how paprika (seasoning) is obtained. Photo ready meal perfectly conveys the rich color of red pepper.

types of paprika

The variety of pepper from which paprika is prepared differs from the rest in that the fruit itself has a slightly spicy taste. sweet taste. But partitions (membranes) and seeds have a rich aroma and pungent taste. The more seeds are involved in the ground powder, the sharper the spice will turn out. There are seven types of paprika in total:

noble - a slightly spicy spice of dark red color with a refined aroma;
special - contains a lot of sugar and has a bright red color and a mild taste;
semi-sweet - spice of medium spiciness, also contains a lot of sugar (not suitable for frying);
delicacy - the sharpness is practically not expressed, mild taste;
tender - not spicy with a mild taste;
pink - it expresses sharpness and bright aroma;
sharp - the name speaks for itself.

Application

For industrial purposes, paprika is often used as a natural dye. Seasoning has found application in cooking everywhere, it is often included in the composition of dry ground spices, in various sauces and marinades. Gives a great taste when combined with garlic, coriander, bay leaf, basil and savory. Perfect for meat dishes, especially good with pork and chicken. Pairs well with seafood and fish. Adds flavor to soups, egg dishes, cottage cheese, cheese, rice and vegetables. If the dish includes tomatoes or potatoes, by all means add a little paprika, the taste will become more piquant.

Benefit for health

Paprika (seasoning) also justifies its use with useful qualities. It perfectly stimulates the work of the intestines, pancreas, improves appetite. It is useful to use paprika in the cold season, because it contains a lot of vitamin C, which means it improves immunity, improves metabolic processes. Paprika is a seasoning that can have a beneficial effect on the circulatory system, it thins the blood, and therefore reduces the risk of blood clots. Substances in the composition of paprika will help to cope with excess weight, improve the overall tone, condition of the skin, nails and hair.

Seasoning should be used moderately if you suffer from insomnia, chronic kidney and liver diseases, it also helps with exacerbation of problems associated with digestion (ulcers or gastritis, hemorrhoids), as well as with low stomach acidity. Limit paprika if you have heart problems. Spice is contraindicated for people with hypertension, epilepsy.

Composition and calories

Red paprika is a condiment that contains only 15 calories per 100 grams. It contains fatty oils, proteins, sugars, minerals and essential oils. The spice is rich in carotenoids (it is they that give the dish a rich color) and capsacin, which gives paprika a sharpness. Of the vitamins, there is provitamin A, B vitamins (B6, B2, B1), ascorbic acid, vitamins PP, P and E. It should be remembered that paprika can quickly lose its beneficial qualities. You need to store the spice in a dark, cool and dry place for no more than six months. High-quality, fresh, and therefore healthy paprika should always have a bright rich color and aroma.

She has already conquered many countries and will surely remain a universal favorite for a long time. If paprika is still new to you, and you have not had time to get to know it well enough, then you must definitely fix it. Paprika is not only useful. Any dish with such seasoning will sparkle with new tastes, become bright and juicy. Surely she will find a place for herself in the kitchen and decorate many of your favorite dishes.

No dish is complete without spices. Hungarian cuisine is famous for its unique recipes with the well-known seasoning - paprika. It gives the recipe a refined look, spicy taste and delicate aroma. Many people know another name for spices - capsicum.

Spices flavors may vary. Most commonly used:

Noble sweet spice, which has a dark color and a barely perceptible smell.
Pink - gives the recipe a spicy aroma and piquant sharpness.
Delicacy. In cooking, medium grinding is used, while the taste of paprika is delicate and not sharp.
Delicate - light red with soft and pleasant taste.
Semi-sweet - a specific smell and an average degree of spiciness. When working with it, you should be careful, because due to the high sugar content it can burn in the pan.
Spicy - the seasoning has a red-brown color and gives the dish a burning taste.
Special - sweet seasoning with a delicate aroma.

Each variety is in demand in certain recipes and is rich in nutrients.

ground paprika

The spice is in demand in the preparation of such dishes:

All recipes with meat - an exquisite flavor combination is obtained by stewing.
Almost all Mexican recipes.
A little spice is introduced into seafood dishes.
To give the first courses a unique taste, it is recommended to add a pinch of spices.
To create a marinade, seasoning is combined with coriander, basil, prunes, dill and parsley.
Cottage cheese and cheese acquire an exquisite taste.

The spice is combined with many spices and is suitable for almost any recipe.

sweet paprika

seasoning preparation:

You will need a few pods of red pepper, choose a variety to your liking.
Remove seeds and internal lintels.
Leave the pepper to dry.
You can make ground seasoning in a mortar or with a coffee grinder.
Store the mixture in a dry place.

Many are interested in why the spice is so in demand? Useful properties of seasoning:

Accelerates metabolism.
Strengthens protective properties organism.
Helps improve the functioning of the digestive tract: eliminates flatulence, spasms and stomach cramps.
Strengthens the mucous membrane.
Promotes hematopoiesis, is an excellent prevention of blockage of blood vessels.
Has a calming effect.
Stimulates hair and nail growth when used topically.

There are a number of diseases in which ground red pepper should be used with caution.

We offer to cook delicious Hungarian goulash, which the whole country loves. To create a dish you will need:

Beef shoulder - 600 grams.
Potatoes - 800 grams.
Onion - 3 pcs.
Garlic - 4 cloves.
1 pod of sweet and hot pepper.
A small spoonful of cumin.
Ground paprika - 3 tablespoons with a slide.
Salt to taste.
Greenery.

Cooking:

Remove all veins from meat. The product is cut into strips or cubes and fried.
Chop the onion and fry over medium heat. Add garlic and cumin.
Cut the pepper into strips.
Peel the potatoes and cut into 1.5 x 1.5 cm cubes.
Add pepper to the fried meat with onions.
Pour in paprika.
Add 2 cups of water.
When the mass boils, potatoes and chopped chili rings are added.
Salt the dish.
Reduce heat, cover the ingredients with a lid and simmer for 40 minutes.
After the specified time, the goulash is removed from the heat and infused for 20 minutes.

For decoration, the dish is sprinkled with dill and parsley. You can see photos of fragrant goulash on our website.

Spice has special characteristics appearance. It is difficult to confuse it with other varieties of pepper due to its bright red color and special bitterness. The seasoning is native to South America. Christopher Columbus brought the spice, calling it Indian red salt. At that time, only rich people could use pepper for food. In Hungary, it became known in the 17th century, the Turks called the spice in their own way - kirmitsi. The Hungarians gave the spice another name - paparca.

Pepper has different subtle shades of taste. This is due to the variety and the presence of partitions in the powder, giving a burning tone.

There are many varieties, some of them are the most famous and popular:

Sweet. Another name is noble. One of the most popular varieties. Pepper has a dark red tone and a subtle subtle smell. Paprika Sweet paprika - cultivated more often than other varieties.
Delicious. Grinding is of medium consistency. The color is paler than the noble variety. The taste is not spicy, but pleasant enough.
Semi-sweet. Contains a large number of various elements of sugar. When placed on a hot surface, it starts to burn. A special odor characteristic of the spice is medium in pungency.
Special. The plant variety stands out with a bright shade of red palette. The taste is saturated with the sweetness of a delicate aroma.
Gentle. The powder has a pale shade of red and an amazing sheen. Grinding produces a medium powder consistency. The taste is very delicate, hence the name of the variety.
Spicy. The seasoning has a yellow color or a shade close to brown. The taste is pungent and spicy. It burns on contact with the tongue.
Pink. It has a spicy spicy taste, medium grinding.

Each variety has its own circle of admirers. Fans know what kind of spice to use in food. Basically, the difference is distributed according to taste, sharpness and color. All varieties have a smell, but sometimes it is almost imperceptible. Some species give the aroma of oak. It resembles smoking on wood chips of a noble tree.

How to make paprika at home

The technology for preparing red powder is simple, but lengthy. It requires a series of sequential actions. You can imagine the preparation of spices at home in the following steps:

Harvest or purchase bell peppers good quality and red varieties.
Remove seeds from the core.
Dry the resulting material thoroughly.
Crush the prepared raw materials in a mortar or grind to a powder.
Place in a sealed container for storage.
Choose a dry place for the seasoning container.

Marjoram: medicinal properties and use cases

The sharpness depends on the number of partitions in the material. They contain crystalline capsaicin, which gives a burning taste. When dried, the fruits lose weight, so the pods are harvested in large quantities. Modern methods simplify the technology of preparation. Dry in the oven, grind with a coffee grinder. Electrical appliances improve the quality of the powder.

Dry material can be stored for 2-3 years, subject to room temperature. If storage conditions are violated, kirmitsi becomes wet and loses its properties. The powder forms lumps, sticks together into dense pieces. Such a composition can be thrown away, it will no longer give benefits and the desired taste.

How to dry peppers (video)

Nutritional value and composition of paprika

The red pods of the plant have unusual beneficial properties and contain vitamins and healing micro-macro elements.

The spice is saturated with such substances:

vegetable proteins;
sugar;
silicon;
zinc.

The spice contains a vitamin complex, the main component in it is C. The scientist who discovered the vitamin in pepper was looking for ascorbic acid in food. He unexpectedly singled out C in paprika. The amount of useful element in the burning powder is greater than in lemons and black currants. A person needs only one small fruit per day.

Medicinal properties and benefits of paprika

Healing properties of the fruits of red pepper:

activation of metabolic phenomena;
increased immunity;
improving the functioning of the gastric system;
removal of factors that provoke gas formation, spasmodic attacks, colic;
strengthening the mucous membranes of the abdominal cavity;
normalization and activation of formations of blood cells, the structure of venous and arterial vessels;
prevents the occurrence of blockage of blood vessels;
preserves the work of nerve receptors;
removes from depression and stressful conditions;
stimulates the growth of hair follicles, strengthening the nail plates;
prevention of early hair loss.

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The use of paprika in official medicine

Red pepper is used as a weight loss remedy. When stimulating the work of the stomach, the ingredients of the powder accelerate the heat metabolism, the release of fluid from the body increases. Due to this process, fat cells are burned. The person loses weight and gains normal body weight.

To reduce weight, doctors have developed special patches. They make it easy to lose weight.

Paprika is an essential component of pharmaceutical products that promote weight loss:

anti-cellulite cream;
cream for body correction;
wrapping ingredients.

Pepper patches help in the complex for the treatment of colds, inflammation of the joints and back. Due to the properties, the tissues are heated from the inside.

Properties of paprika (video)

Traditional medicine recipes with paprika

With the help of bell pepper, various preparations are prepared for medical procedures.

Rubbing. Paprika is insisted on vodka, then inflamed areas of the body are treated.
instead of nitroglycerin. For acute heart pains, when the right remedy is not available, powder will help. A teaspoon is diluted in water and drunk, pain and spasms of the heart muscle disappear.
potion. The powder is dissolved in cold boiling water in a strong concentration. The medicine is used for bleeding of the gastric system, fainting.

About the cosmetic properties of paprika

Paprika is used to restore and improve the skin. Covers become elastic and elastic. The antioxidants included in the seasoning absorb free radicals and regulate collagen production. Other abilities of skin cosmetics with red pepper:

reduction in the formation of acne;
removal of inflammatory irritations;
slowing down the aging process of the skin;
improvement of blood circulation;
vasodilatation of the epidermis.

Garden dill: composition, medicinal properties and use of the plant

Paprika is added to facial cleansing products, toxin removal, peeling. The skin becomes fresh, radiant youth and beauty.

Hot spice paprika in cooking

Paprika is originally a spice in Hungarian cuisine. Gradually, the number of nationalities successfully using hot spice increased. The cuisines of many nations cannot be imagined without red hot powder. Culinary masterpieces of such countries are built on the basis of pepper:

mexican;
Spanish;
German;
Bulgarian;
Korean;
Thai;
English.

What dishes do you add paprika to?

goulash;
white and red meat;
seafood;
soups;
tomatoes;
beans;
cabbage;
curd masses.

Hot spice perfectly enhances the taste of other spices and herbs for seasonings:

coriander;
garlic;
basil;
laurel;
dill;
parsley.

There are dishes where seasoning is the main ingredient:

chili sauce;
halasle soup;
ratatouille;
paprikash;
stuffed peppers (eggs).

Do not combine red pepper with cilantro and onion herb.

If you ask a teenager about culinary types with paprika, chips and snacks are the most common.

The national dish of Hungary is paprikash.- do not cook without pepper. The base is meat. Cooking technology - stewing. The meat is poured with sour cream or cream. Varieties of meat for the dish: chicken, beef, lamb. Be sure to add paprika at the end of the quenching, sprinkle with powder upper layer dishes. The amount depends on the master and the required degree of sharpness. The meat is left to infuse, sometimes smoked meats are added.

angina;
kidney and liver problems;
cardiac abnormalities;
chronic gastritis;
epilepsy.

Care should be taken with seasoning with a vulnerable psyche and increased excitability of the nervous system.

The use of paprika in cooking (video)

Most housewives who are passionate about the kitchen have seasoning. Pleasant characteristics allow the use of red pepper powder in various dishes. But not many people know about healing properties paprika. At home, you can create tools to improve the skin, get rid of diseases. You can choose drugs among the finished products of pharmaceutical companies.

When cooking great importance have seasonings - they make food more fragrant, tasty and appetizing, add a certain zest to the combination of ingredients. Paprika is one of the favorite spices of chefs around the world. It is a red, slightly burning capsicum annuum pepper, crushed to a state of powder. It has a red color, a characteristic smell and sweet taste with a slight hint of pungency.

paprika seasoning

This bright spicy spice was brought from South America in which the plant first appeared. First it was brought to Hungary, after which it was distributed throughout European countries where it was in great demand. At that time, aromatic black ground pepper was very expensive, so red aromatic spice became an alternative, more acceptable option. Today it can be seen in the lists and in the photo of the most common spices.

Everyone knows what paprika is, but not everyone knows how it grows. The plant from which the famous spice is made belongs to the nightshade. This pepper grows on a low bushy plant, blooms with white flowers. Paprika (paprika) is a spice that is made from peppers by drying and then grinding. Ready powder spice is both sweet and hot. The color varies from yellow to dark brown.

How do they do

Peppers for the production of seasoning are grown in large fields. There are such plantations in the USA, Hungary, Spain, Turkey and other countries. This production takes a lot of time and effort. Each fruit is harvested by hand as soon as it ripens. They are laid out to dry, after which they are hung on threads, like garlands, in a sunny place. This drying method helps to preserve vitamins and minerals. With this approach, the characteristic aroma of the spice is preserved.

After the fruits have dried, they are subjected to a mechanical grinding procedure, as a result of which a spicy powder is obtained. Production technology involves adjusting the level of spiciness by removing the insides of peppers containing the alkaloid capsaicin. Many experienced chefs are of the opinion that it is better to grind the product yourself. So it retains its taste, useful properties in a larger volume.

Where add

The presented spice gives the cooked dishes a characteristic pepper flavor. It is actively used in the national cuisine of Mexico, Spain, Germany, Bulgaria, Hungary. In these countries, almost all chicken dishes are cooked with paprika. It is put to beef, lamb, pork. Do not do without this spice and many Korean and other salads. Spicy snacks based on asparagus, carrots, cabbage and fish with this spice are very tasty.

Ground spice is added to meat soups, chicken sausages, homemade ketchup, eggplant boats, stuffed zucchini, goulash, Mexican appetizers. It will complement the color and aroma of pork knuckle baked in the oven. Some cooks put this spice when stewing vegetables - cabbage, potatoes, carrots, bell peppers. Adding seasoning to your nugget marinade is a great solution.

Compound

Useful and medicinal properties of paprika are explained by its rich composition. It contains alkaloid, protein, sugar. It contains essential oils, zinc, silicon and a number of vitamins (A, C, P, B1, B2 and others). Bitterness is imparted with the help of a substance such as capsaicin. Carotene provides color to the product. This seasoning is especially appreciated because of the content of vitamin C in it. According to this indicator, it overtakes even lemons.

Beneficial features

The seasoning has a number of useful properties, for which, in addition to taste and aroma, it is especially appreciated by culinary specialists. Dishes with its addition are often recommended to be included in dietary and medical nutrition. It should be remembered about contraindications to the use of spices (angina pectoris, allergic reactions, kidney and liver diseases). This spice is used in cosmetology - scrubs, masks and creams are prepared on its basis. Traditional medicine offers many recipes using paprika. As part of the dishes, this spice has a certain effect on the body.

normalizes the state of blood vessels, makes them elastic;
improves appetite;
strengthens the immune system;
fights flatulence, colic, contributes to the normalization of the gastrointestinal tract;
due to the high content of ascorbic acid, it strengthens the body;
saturates the body with calcium, magnesium, phosphorus and other minerals.

Kinds

Not only its properties, but also taste and aroma depend on the variety and variety of this red spice. Experienced chefs skillfully vary the combination of spices with certain products. For example, semi-sharp, semi-sweet varieties can be used. Some of them tend to burn, so they are more often used for cooking stews or boiled dishes. There are several main types of this seasoning:

delicacy - characterized by medium grinding, pleasant taste;
pink - it is distinguished by unusual taste with a slight spiciness;
sweet - it has a subtle smell;
semi-sweet - this red-orange spice is not used when frying dishes, since it tends to caramelize in combination with oils;
spicy - has a yellow or red-brown saturated color, burning taste;
tender - has a mild taste, light red tint.

How to cook paprika at home

This spice is very easy to prepare at home, but many do not know what paprika is made from. It can be prepared from sweet red pepper. From one kilogram of this vegetable, a large amount of ground spice is obtained. Drying or smoking instructions must be strictly followed. Otherwise, the vegetable may simply deteriorate and become moldy. Before you make paprika at home, you should prepare a container equipped with a tight-fitting lid in which the spice will be stored.

It is necessary to take sweet Bulgarian pepper, rinse thoroughly and dry. Remove all innards. If you plan to cook a spicy spice, you can leave a small amount of seeds.
Cut the fruit into strips and put on the dryer. The pepper will be ready when the moisture is completely removed and it becomes shriveled and dry.
If desired, you can speed up the drying process using heat treatment. To do this, put the pepper on a baking sheet and dry with the door open in the oven for about half an hour.
Grind the dried product in a coffee grinder.
Transfer the prepared spice to an airtight container.

Recipes with paprika

This seasoning is added to many dishes. In order not to spoil the final taste of the culinary product, you need to know some of the features and subtleties of using a bright spice. For example, in combination with some products, the spice may lose its specific taste or aroma. Do not put it together with cilantro or onions. It is better to add it to dishes at the same time as tomatoes, dill or parsley. It is actively used in the preparation of seafood, chicken, pork.

It is added to vegetable salads, spaghetti, sauces. Such a delicacy as stewed paprika is valued in the cities of Italy, where it is called peperonata. It is used to prepare sauces with basil and sun-dried tomatoes. The smoked product is used as a spice to add flavor to fish, sausages or meat. To create culinary masterpieces, you should know how this or that variety is combined with other components. So the green look is suitable for pasta or salads. The red variety of fruits is more often used to make marinade.

Goulash

Time: 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 165 kcal per 100 g.
Purpose: dinner.
Cuisine: Hungarian.
Difficulty: medium.

Goulash is a famous Hungarian dish. His characteristic feature it is considered the addition of a large amount of this spice, which gives it a red color and rich aroma. Traditionally, goulash is very rich and thick. Meat goes well with fragrant seasoning. In order not to spoil its classic taste, you should not put tomatoes in it.

Ingredients:

beef - 800 g;
potatoes - 800 g;
onion - 2 pcs.;
bell pepper - 1 pc.;
garlic - 2 teeth;
paprika - 3 tablespoons;
cumin - to taste;
vegetable oil - 2 tablespoons;
hot pepper pod - 1 pc.;
dill or parsley - to taste.

Cooking method:

Fry the meat cut into pieces in a heated frying pan.
Cut onion, garlic. Add to meat and fry until golden brown. Pour in cumin.
Cut the potatoes into cubes, and the pepper into strips.
Add pepper to meat. Pour paprika, salt and pour hot boiling water. Simmer for 5 minutes.
Add potatoes and hot peppers, previously cut into thin rings.
Cook covered for half an hour. After removing from the stove, the dish should be infused for 15 minutes.

hungarian paprikash

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 85 kcal per 100 g.
Cuisine: Hungarian.
Difficulty: medium.

Paprikash means cooking under sour cream sauce with bright red pepper spice. This dish turns out bright, rich, spicy and fragrant. Veal, chicken, fish or other meat is used. Pork, lamb and beef are not used for cooking this dish. Some believe that paprikash is made in the form of a soup. This is wrong. The dish is fried, then stewed meat in combination with other ingredients.

Ingredients:

chicken fillet - 800 g;
sweet pepper - 2 pcs.;
tomatoes - 2 pcs.;
onions - 2 pcs.;
medium fat sour cream - 250 ml;
olive oil - 2 tbsp. l.;
paprika - 2 tsp;
flour - 2 tablespoons;
salt - to taste.

Cooking method:

Chop the onion, fry in olive oil until golden brown. Add 2-3 tablespoons of water, red spice.
Cut the chicken fillet into small pieces and put on the onion. Simmer for about 15 minutes.
Add diced bell peppers and tomatoes, salt. Leave to simmer for 30 minutes.
Add flour to sour cream, mix. Serve with chicken and vegetables.
After 10 minutes, you can remove the pan from the stove. Serve with garnish.

Halasle fish soup

Time: 60 minutes.
Servings: 4 persons.
Calorie content of the dish: 42 kcal per 100 g.
Purpose: lunch or dinner.
Cuisine: Hungarian.
Difficulty: medium.

Hungary is the main supplier of such spices as sweet paprika. In this country, many national dishes include this seasoning in their composition. Halasle is no exception. This delicious fish soup has a bright red rich color, a pleasant aroma of herbs and spices. In Hungary, there are a huge variety of options for preparing this soup. For example, in one of the regions of this country, thin home-made noodles are added to it. This soup is often used in photos of the country's national culinary masterpieces.

Ingredients:

fish - 1 pc.;
tomatoes - 2 pcs.;
Bulgarian red or green pepper - 2 pcs.;
onion - 1 pc.;
salt - to taste;
paprika - 3 tbsp.

Cooking method:

Before preparing this soup, you will need to gut the fish. Cut the peeled fillet into medium strips and set aside for a while in the refrigerator.
Based on the head and bones, cook the broth.
Pass the finished broth through a fine sieve, put it back on the stove.
In a saucepan with soup, add chopped bell pepper, diced tomatoes. Boil for half an hour.
Puree the soup using a blender.
Put the pot back on the fire. Bring to a boil, add red spice and fillet. After 15 minutes, the soup is ready.

Time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 39 kcal per 100 g.
Purpose: salad.
Cuisine: French.
Difficulty: medium.

The traditional old recipe involves the use of ingredients such as zucchini, tomatoes, onions, garlic and bell peppers. IN modern understanding ratatouille is complemented by eggplant and various aromatic herbs. It is seasoned with rosemary or basil. Ratatouille is cooked with meat, chicken, cheese, spaghetti, rice and other products that make its taste more original. By adding smoked paprika to the appetizer, you can give it an incomparable appetizing aroma and a bright shade. Ratatouille perfectly complements festive table and it turns out perfectly in the photo of the feast.

Ingredients:

bell pepper - 2 pcs.;
eggplant - 3 pcs.;
paprika pepper - 0.5 tsp;
onion - 1 pc.;
tomatoes - 3 pcs.;
garlic - 3-4 teeth;
vegetable oil - 40 ml;
sugar, salt - to taste;
parsley - to taste.

Cooking method:

Cut the eggplant into cubes, sprinkle with salt and leave for 10 minutes to remove the bitterness inherent in the vegetable.
Dice the onion, tomatoes, bell pepper.
Put eggplant in a pan with heated oil, fry for 3-5 minutes. Do the same with bell pepper, after putting the eggplant in a bowl.
Separately fry chopped garlic with onions and tomatoes. When they acquire a soft structure, add eggplant and pepper to them, add salt, sugar, finely chopped parsley and ground paprika. Paprika can be added instead of spice powder. To do this, cut 2 pods into thin slices.
Simmer the dish for 2 minutes.

paprika sauce

Time: 10 minutes.
Servings: 2 persons.
Calorie content of the dish: 312 kcal per 100 g.
Purpose: sauce.
Cuisine: Russian.
Difficulty: easy.

This sauce is served with stewed beef, baked pork or chicken fillet dishes. Pairs well with other ingredients in sandwiches and burgers. It is used as a marinade when roasting meat. To do this, grease the meat with it and leave to infuse for 90 minutes. In order not to spoil the taste and aroma of this sauce, it is not recommended to add other spices to it. Otherwise, it will acquire bitterness and a specific smell. It is important to remember that it should not be stored for more than one day.

Ingredients:

paprika - 0.3 tsp;
sour cream - 2 tablespoons;
mayonnaise - 2 tablespoons;
mustard - 0.5 tsp;
dill greens - to taste.

Cooking method:

Before preparing this sauce, you need to choose the right ingredients. It is better to take fatty sour cream so that the taste of the sauce is more saturated. Mustard should not be very spicy.
Combine sour cream with mustard.
Pour paprika into mayonnaise.
After 7-10 minutes, mix both masses in one bowl and beat thoroughly. After 15 minutes, you can serve or use as a marinade.

What can you substitute for paprika?

Bright spice has a unique aroma and color. If it is not at hand, you can replace it with other spices. For example, experienced chefs recommend using cayenne pepper in this case. It should be remembered that it is sharp, so it is better to put it much less. Instead of a bright red fragrant spice, you can pour its smoked alternative into the dish. It will change the final flavor, but will be a great substitute for this seasoning.

If vegetable salads or snacks are being prepared, nutmeg or cloves are used instead of a red aromatic spice. Such options will be a great addition to the dish, but will not be able to replicate the properties of spicy pepper. Vegetables will differ both in shade and in smell. If red seasoning is given in the recipe for a meat dish, it can be replaced with cumin or ground ginger. Some cooks use minced garlic instead of this spice. Do not use coriander or rosemary instead.