Paprika. Sweet, spicy and very spicy

When preparing dishes, seasonings are of great importance - they make food more aromatic, 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 mild red capsicum capsicum annuum crushed to a powder. It has a red color, characteristic odor and sweet taste with a slight tinge of pungency.

Paprika seasoning

This bright spicy spice was brought from South America, where the plant first appeared. First, it was brought to Hungary, after which it was distributed throughout European countries, where it began to be in great demand. At that time, aromatic black 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 photos 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-made powdered spice can be either sweet or pungent. The color ranges from yellow to dark brown.

How do

The peppers for the 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 flavor of the spice is preserved.

After the fruits are dry, they are subjected to a mechanical grinding procedure, as a result of which a spicy powder is obtained. The production technology involves adjusting the level of pungency by removing the insides of the pepper containing the alkaloid capsaicin. Many experienced chefs are of the opinion that it is better to grind the product yourself. Thus, it retains its taste, useful properties to a greater extent.

Where add

The presented spice gives the cooked dishes a characteristic peppery aroma. It is actively used in the national cuisine of Mexico, Spain, Germany, Bulgaria, Hungary. In these countries, almost all chicken dishes are prepared with the addition of paprika. It is put with beef, lamb, pork. Many Korean and other salads are not complete without this spice. 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 snacks. It will add color and aroma to the pork knuckle baked in the oven. Some cooks use this spice when stewing vegetables - cabbage, potatoes, carrots, bell peppers. Adding seasoning to the nugget marinade is a great solution.

Composition

The beneficial 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 by a substance such as capsaicin. Carotene provides color to the product. This seasoning is especially appreciated due to its vitamin C content. 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 experts. Dishes with its addition are often recommended to be included in dietary and medical nutrition. It should also be remembered about contraindications to the use of the spice (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. In the composition of 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, helps to normalize the work of the gastrointestinal tract;
• strengthens the body due to the high content of ascorbic acid;
• saturates the body with calcium, magnesium, phosphorus and other minerals.

Views

The variety and variety of this red spice depend not only on its properties, but also on its taste and aroma. 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:

• gourmet - distinguished by medium grinding, pleasant taste;
• pink - it is distinguished by unusual taste with a slight spice;
• sweet - a subtle smell is inherent in it;
• 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;
• delicate - it has a mild taste, a light red tint.

How to make paprika at home

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

1. It is necessary to take sweet bell peppers, rinse thoroughly and dry. Remove all insides. If you plan to make a hot spice, you can leave a small amount of seeds.
2. Cut the fruit into strips and place on the dryer. The pepper is done when the moisture is completely removed and it is wrinkled and dry.
3. 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.
4. Grind the dried product in a coffee grinder.
5. Transfer the prepared spice to an airtight container.

Paprika recipes

This seasoning is added to many dishes. In order not to spoil the final taste of the culinary product, it is necessary to know some of the peculiarities and subtleties of using a bright spice. For example, in combination with certain foods, a spice can 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 appreciated in the cities of Italy, where it is called peperonata. It is used to make gravy with basil and sun-dried tomatoes. The smoked product is used as a spice to flavor 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 for making marinades.

Goulash

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

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

Ingredients:

• beef - 800 g;
• potatoes - 800 g;
• onions - 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:

1. In a preheated frying pan, fry the meat cut into pieces.
2. Chop onion, garlic. Place with meat and fry until golden brown. Add caraway seeds.
3. Cut the potatoes into cubes and the pepper into strips.
4. Add pepper to the meat. Add paprika, salt and hot boiling water. Simmer for 5 minutes.
5. Add potatoes and hot peppers, pre-cut into thin rings.
6. Cook covered for half an hour. After removing from the stove, the dish should be infused for 15 minutes.

Hungarian paprikash

• Time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 85 kcal per 100 g.
• Cuisine: Hungarian.
• Difficulty: medium.

Paprikash is meant to be cooked under sour cream sauce using bright red pepper spice. This dish turns out to be bright, rich, spicy and aromatic. Meat of veal, chicken, fish or other is used. Pork, lamb and beef are not used to prepare this dish. Some people think that paprikash is made as a soup. This is not true. The dish is roasted, then stewed, combined 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 tablespoons l .;
• paprika - 2 tsp;
• flour - 2 tablespoons;
• salt to taste.

Cooking method:

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

Halasle fish soup

• Time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 42 kcal per 100 g.
• Purpose: lunch or dinner.
• Cuisine: Hungarian.
• Difficulty: medium.

Hungary is the main supplier of sweet paprika. In this country, many national dishes include this seasoning. Halasle is no exception. This delicious fish soup has a rich red color and pleasant aroma of herbs and spices. In Hungary, there are a wide variety of options for making this soup. For example, in one of the regions of this country, thin homemade 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 tablespoons

Cooking method:

1. Before making this soup, you will need to gut the fish. Cut the peeled fillets into medium strips and set aside for a while in the refrigerator.
2. Cook the broth on the basis of the head and bones.
3. Pass the finished broth through a fine sieve, put it back on the stove.
4. Add Bulgarian pepper, diced tomatoes, cut into thin strips into a saucepan with soup. Cook for half an hour.
5. Puree the soup using a blender.
6. Put the pan on the fire again. Bring to a boil, add red spice and fillet. After 15 minutes, the soup is ready.

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 39 kcal per 100 g.
• Purpose: salad.
• Cuisine: French.
• Difficulty: medium.

The traditional old recipe uses ingredients such as courgettes, tomatoes, onions, garlic and bell peppers. In the modern sense, ratatouille is complemented by eggplants and various aromatic herbs. It is seasoned with rosemary or basil. Ratatouille is prepared with meat, chicken, cheese, spaghetti, rice and other foods that make it taste more original. By adding smoked paprika to an appetizer, you can give it an incomparable mouth-watering aroma and bright shade. Ratatouille perfectly complements the festive table and looks great 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:

1. Cut the eggplants into cubes, sprinkle with salt and leave for 10 minutes to remove the vegetable's bitterness.
2. Dice the onion, tomatoes, bell pepper.
3. Put the eggplants in a frying pan with heated oil, fry for 3-5 minutes. Do the same with bell peppers, after placing the eggplants in a bowl.
4. Fry chopped garlic with onions and tomatoes separately. When they acquire a soft texture, add eggplant and pepper to them, add salt, sugar, finely chopped parsley and ground paprika. Instead of spice powder, you can add paprika. To do this, cut 2 pods into thin slices.
5. Simmer for 2 minutes.

Paprika sauce

• Time: 10 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 312 kcal per 100 g.
• Purpose: sauce.
• Cuisine: Russian.
• Difficulty: easy.

This sauce is served with beef stew, baked pork or chicken fillet dishes. It goes 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 a bitterness and a specific smell. It is important to remember that you should not store it 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:

1. 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 richer. The mustard should not be very hot.
2. Combine sour cream with mustard.
3. Pour paprika into mayonnaise.
4. After 7-10 minutes, mix both masses in one bowl and beat thoroughly. After 15 minutes, it can be served or used as a marinade.

What can replace paprika

A bright spice with 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 aromatic spice, you can add a smoked alternative to the dish. It will change the final flavor, but will be a great substitute for this seasoning.

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

Video

25.11.2017

Paprika ranks fourth in the world in terms of consumption, but still not everyone knows what it is, what it is made of and what it is. It is a unique seasoning with many varieties and uses. Here you will receive useful information about paprika: what it is, what types exist, benefits or harm it brings to health, how it is used in cooking, and much more.

What is paprika?

Paprika is a deep red to orange or bright red flavoring powder made by mixing dried and crushed chili peppers, bell peppers, and other peppers from the Capsicum Annum family.

This spice blend is versatile and can be used for just about any dish, from seafood to soup, rice, and more. Usually sprinkled on dishes such as goulash, pizza, chips, etc.

In addition to its taste, paprika gives the dish a red color.

What paprika looks like - photo

general description

This spice is native to the West Indies and South America and is produced mainly in Hungary, Spain, South America and California.

The appearance and aroma of paprika can vary greatly depending on the country in which they were produced. The most famous producing countries of this seasoning are Spain and Hungary. In the latter, it is the national spice.

The paprika is spiced up by adding cayenne pepper to it.

Paprika is sometimes called "Indian red salt".

How paprika seasoning is obtained

This seasoning is made from a special type of pepper - the fruit of the Capsicum Annum family. The red pods are dried and ground into powder.

Paprika can be soft, sweet, or spicy. One of the main differences that determine the spice of paprika is whether or not the core and seeds are removed from the pepper before grinding.

In soft paprika there is no core and seeds, and in spicy paprika there may be some inclusions.

What is the taste and smell of paprika

Paprika has a sweetish taste with a slight hint of bitterness. The different species have many variations in aroma, and the taste can range from mild and sweet to very hot.

There is smoked paprika, which has become popular with chefs in recent years. It takes on the scent of smoke from peppers, which are first dried in the sun and then smoked.

Sweet paprika has no pungency, only the aroma of ripe peppers.

Spicy paprika tastes hot, like cayenne pepper, but has a more complex aroma.

How to choose paprika

Most of the paprika sold in grocery stores is simply labeled “paprika”. Its origins can be Hungarian, Californian, or South American, and is sometimes blended with chili peppers. This seasoning is neither sweet nor spicy.

Spanish paprika is sold in several varieties:

• pimentón dulce (sweet, mild, light orange in color);
• pimentón picante (spicy, pungent);
• pimentón agridulce (sweet and spicy combined, medium hot);
• and finally, there is the famous smoked paprika.

Smoked paprika is used in a variety of dishes such as paella as well as soups and stews. It consists of peppers that are first dried, then smoked and ground to a powder.

You can always recognize this paprika by its deep red color and powerful smoky aroma.

Hungarian paprika has eight different varieties:

1. különleges (bright red and not pungent at all);
2. félédes (medium-sweet, semi-sweet)
3. csípősmentes csemege (delicate aroma and mild taste);
4. csemege paprika (similar to the previous one, but sharper);
5. csípős csemege (medium hot);
6. rózsa (orange-red shade, with a mild taste);
7. édesnemes (slight pungency, bright red color, this is the most commonly exported paprika);
8. erős (the hottest Hungarian red-brown paprika).

Where to buy paprika

Paprika can be bought at your local supermarket in the spice section. It is usually sold in an airtight glass container or jar.

More spicy species and smoked paprika, you will most likely have to look elsewhere - in a specialty store or online store.

How and how much to store paprika

Store the paprika in an airtight container in a cool, dark place, preferably in the refrigerator.

Like most crushed spices, paprika loses its flavor and aroma over time and has a short shelf life. Use it within six months.

Composition

Due to the variety of peppers used for production, the nutritional value of paprika can vary from product to product.

Nutritional value of paprika per 100 g.

Health Benefits of Paprika

Paprika has health benefits due to the compounds it contains:

• One teaspoon of paprika contains almost 40% of the daily value of vitamin A. The vitamin A group includes carotenoids, which are effective antioxidants.
• Paprika contains beta-cryptoxanthin and beta-carotene, two carotenoids that are beneficial for vision and skin health. They also protect cells from damage that can lead to heart disease and arthritis.
• In addition, paprika contains the carotenoids lutein and zeaxanthin, which help reduce the risk of age-related macular degeneration.
• You can get 5 percent of your RDA for vitamin E from one teaspoon of paprika. This antioxidant is essential for the body's defense against free radicals. It reduces the risk of heart disease.

Several studies have shown that capsaicin has anti-cancer, antioxidant and anti-inflammatory effects. Capsaicin is a compound that gives hot peppers their pungency.

Here are some other health benefits of paprika:

1. Helps in wound healing. It contains a good proportion of vitamin E, so paprika helps the body in the production of red blood cells, which promotes rapid wound healing.
2. Treats skin problems. Paprika has antibacterial properties that make it an effective remedy for skin problems associated with bacterial infections, including acne.
3. Supports healthy digestion. Paprika promotes this by increasing salivation and secreting stomach acids, which help digest food and provide nutrients for energy.
4. Prevents hair loss. The iron found in paprika helps carry oxygen to hair follicles, which promotes hair growth by improving blood circulation to the scalp.
5. Paprika maintains hair color. Vitamin B6, found in paprika, increases the production of melanin, the pigment responsible for hair color.
6. Improves sleep. Vitamin B promotes the production of a sleep hormone called melatonin, which helps maintain a normal sleeping cycle. It also stimulates the levels of serotonin and norepinephrine in the body, allowing you to stay happy and deal with stress.
7. Reduces the risk of heart attack. The vitamin C in paprika provides protection against cardiovascular diseases such as heart attacks, strokes, etc. Because it contains iron, magnesium, phosphorus and potassium, this seasoning purifies the blood and keeps it healthy.
8. Helps in the treatment of autoimmune conditions. This is the merit of capsaicin, an ingredient in hot peppers, which is also a part of the hot paprika varieties.

Contraindications (harm) paprika

Paprika is contraindicated for chronic gastritis and liver and kidney diseases.

Use with caution if there have been attacks of angina pectoris.

The use of paprika in cooking

Because paprika is included in many spice mixtures, it is often overlooked as a condiment that can be used on its own.

It goes well with any food, including eggs, meat, fish, seafood, soup, chicken, boiled and steamed vegetables, and rice.

For most dishes, paprika is added towards the end of the cooking process, as heat reduces color and flavor.

Paprika is known in Hungarian dishes such as paprikash and goulash. When preparing, it is better to use traditional Hungarian types of paprika, rather than smoked Spanish ones.

Be careful when preparing paprika dishes! Due to its high sugar content, paprika quickly turns bitter if fried for too long or at high temperatures. This can happen within a few seconds and spoil the taste of the food.

Where to add paprika:

• In stews, sauces and gravies.
• In cabbage, potatoes and other vegetable dishes.
• In stews, soups, stews.
• Marinate chicken, beef, or pork in olive oil, paprika, chili powder, and salt for an hour or night, then grill over medium heat until tender.
• Make homemade popcorn, sprinkle with paprika. This is delicious!
• Add 2 tablespoons to your favorite pasta sauce.
• Fry the potatoes with olive oil and paprika until golden brown and crisp.

How to make paprika at home - video

How to replace paprika in recipes

You can use chili powder instead of paprika, but it won't work for all recipes. If all you need is to give your food a red color, tomato paste can do that. Just add it until you achieve the desired shade.

Cayenne pepper is stronger and hotter than paprika, so the amount should be kept to a minimum. Sugar or honey can be added to it to use as a substitute in a recipe to recreate the distinct sweet aroma of paprika.

Not only does paprika have a deep and unique flavor and aroma, but it also adds a vibrant color to dishes and has many health benefits. It should definitely be purchased for your spice collection, even if you are not a professional chef.

A savory spice from the heart of South America - paprika. Previously, this spice was prepared from peppers of different severity and types, but now paprika is harvested from sweet peppers that were bred by the Hungarians. Thus, paprika has rightfully become the main spice of Hungarian cuisine - from goulash to Hungarian lecho. Paprika is popular in Spain, Mexico, USA, India and, of course, in Turkey. Paprika will not only help to make your dishes spicy, with a pleasant spice and sweetness, but will also have a profound therapeutic effect on the body.

Types of paprika

There are different types of this spice, depending on the variety and ripeness of the pepper, which is used in the preparation of paprika. All types of paprika are different - from color and taste to aroma and aftertaste. Most often this spice is Capsicum annuum. The most common types:

• Sweet paprika - with a spicy pleasant taste, delicate notes and sweetness, without pungency, has a light red color.
• Noble sweet paprika - has a subtle spicy aroma and dark rich color. The most popular type of paprika.
• Spicy paprika - pungent, spicy and piquant, has a yellow color.
• Semi-sweet appearance - has an average pungency and sweetish taste and light shade.
• Special paprika - red, sweet in taste, rich.
• Pink paprika - has a spicy and pungent taste, pale red color and pronounced aroma.
• Delicacy - not spicy, tender, with a piquant peppery note.

The benefits of paprika

This spicy spice is extremely beneficial for the body. Contains a large amount of carotene, vitamin C, A, B2, E, B1 and minerals. It is not only rich in vitamins, but also has healing properties on the body:

• Accelerates the metabolism and metabolic processes of the body;
• effective in losing weight;
• improves the functioning of the digestive tract and the entire digestive system;
• increases appetite;
• relieves pain of various etiologies;
• enhances immunity, as it is rich in vitamin C in huge quantities;
• helps with joint pain;
• strong natural antioxidant;
• fights wrinkles and early aging.

The use of paprika in cooking

Paprika is widely used in various cuisines around the world. The spice is made in ground form, in chopped and in flakes - depending on this, it is added at different stages of preparation. Paprika flakes should be added in the middle of cooking, but ground paprika is best at the end. Due to its piquancy and unique taste, it is widely used in all areas of cooking and is extremely popular in dishes:

• Paprika works well in poultry or red meat dishes. Plays well in stews, stews, stir-fries, grilled chicken, steaks and baked meats, especially popular in Mexican dishes.
• It is included in popular spice blends that are included in the world standards for spice combinations.
• It is widely used in the preparation of various types of cheese.
• It goes well with fish, especially red varieties, and seafood. Crayfish and lobster are boiled with paprika, used in frying shrimp and mussels.
• It goes well with beans, vegetables, sweet corn, tomatoes and potatoes.
• It is used in the preparation of popular types of soups - from gazpacho to bouillabaisse.
• It is used in omelets, bacon fried with poached eggs or frit.
• Indispensable in sauces, especially for special sauce for pizza, barbecue, chili and paprikash.
• Used in marinades for meat.

How to choose fresh paprika

Good and high quality paprika is not a cheap spice. It is important to pay attention to the paprika that you buy, so as not to spend extra money, not to spoil the dish and the mood. Some tips will greatly simplify the selection of fresh and high-quality spices that will make your dishes aromatic and tasty:

• You need to buy the spice in the season when it is dried and harvested - from spring to late autumn. It is autumn that you can buy the most fragrant and fresh paprika.
• Buy spices in packaging, because loose spices in the markets often lose their flavor and are stored in high humidity.
• The composition of the spice should be pure - except for pepper, there should be no salt or flavor enhancers in the composition.
• It is best to choose a coarse grind of paprika or a cereal spice - this way you are less likely to buy a fake or thinned spice.
• The color should match the type of paprika.
• Check the expiration dates of the spices.

Cooking paprika

Paprika can also be made in your home kitchen, especially if you are not sure about the quality of the spices that are displayed on the shelves of your stores. This spice can be easily prepared at home using the oven and pepper. Ripe red peppers or jalapenos are the best choices.
Ingredients:

• Pepper - 2 kg

1. Prepare the peppers for drying. It is best to choose meaty peppers with a thick layer of fiber. Wash peppers thoroughly and pat dry with paper towels.
2. Rid the peppers from seeds, stalks and white partitions.
3. Chop the pepper into medium-long cubes.
4. Peppers can be dried in two ways: in a dryer, laying them on the levels of the apparatus and leaving them to dry completely, and in the oven, on baking sheets with parchment at 100 degrees. The paprika should be dried very well so that it does not deteriorate. Good paprika should not tear, but break when folded.
5. Leave the paprika as flakes after drying, or grind it in a coffee grinder.
6. Store the spice in a sealed glass jar, without access to air.

Paprika is an extremely tasty and versatile spice with a wide range of applications. You can purchase this flavorful condiment from the store, or you can make your own. The taste of paprika dishes will not only delight the taste buds with a spicy taste, but will also provide a lot of useful properties to your body.

The spice has special appearance characteristics. It is difficult to confuse it with other varieties of pepper due to its bright red color and special bitterness. The homeland of the seasoning is 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 named the spice in their own way - kirmitsi. The Hungarians gave the seasoning a different name - paparka.

Pepper has various subtle flavors. 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:

1. Sweet. Another name is noble. One of the most preferred varieties. Pepper has a dark red tone and a subtle, subtle smell. Sweet paprika - cultivated more often than other varieties.
2. Delicacy. The grinding is medium consistency. The color is paler than that of the noble variety. The taste is not spicy, but pleasant enough.
3. Semi-sweet. Contains a large number of different sugar elements. It starts to burn when placed on a hot surface. The aroma, characteristic of the spice, is medium in pungency.
4. Special. The plant variety stands out with a bright shade of red palette. The taste is saturated with the sweetness of a delicate aroma.
5. Gentle. The powder has a pale red shade and amazing shine. The grinding is of medium powder consistency. The flavor is very delicate, hence the name of the variety.
6. Spicy. The seasoning is yellow or close to brown. The taste is hot and spicy. If it hits the tongue, it burns.
7. Pink... Differs in a spicy taste of pungency, medium grinding.

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

How to make paprika at home

The technology for preparing red powder is simple, but time-consuming. It requires compliance with a series of sequential actions. You can imagine harvesting spices at home in the following steps:

1. Collect or purchase good quality red bell peppers.
2. Remove seeds from the core.
3. Dry the resulting material thoroughly.
4. Crush the prepared raw materials in a mortar or grind to a powder.
5. Place in an airtight storage container.
6. Choose a dry place for the container with seasoning.

Marjoram: medicinal properties and uses

The severity depends on the amount of partitions in the material. They contain crystalline capsaicin, which gives a burning taste. When dried, the fruits lose weight, so pods are harvested in large quantities. Modern methods simplify the cooking technology. 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 the storage conditions are violated, the 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 isolated C in paprika. The amount of the beneficial element in the pungent powder is greater than in lemons and black currants. For a person, only one small fruit is needed per day.

Medicinal properties and benefits of paprika

The healing possibilities of the fruits of red pepper:

• activation of metabolic phenomena;
• increased immunity;
• improving the functioning of the gastric system;
• removal of factors provoking gas formation, spasmodic attacks, colic;
• strengthening of the mucous membranes of the abdominal cavity;
• normalization and activation of blood cell formations, the structure of venous and arterial vessels;
• prevents the appearance of blockage of blood vessels;
• preserves the work of nerve receptors;
• removes from depression and stressful conditions;
• stimulates the growth of hair follicles, strengthens 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 aid. When stimulating the work of the stomach, the ingredients of the powder accelerate the heat metabolism, increasing the exit of fluid from the body. Due to this process, fat cells are burned. The person loses weight and regains a normal body weight.

To reduce weight, doctors have developed special plasters. They simplify the weight loss system.

Paprika is an essential component of pharmaceuticals that promote weight loss:

• anti-cellulite cream;
• body correction cream;
• compositions for wrapping.

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

Paprika properties (video)

Traditional medicine recipes with paprika

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

• Rubbing. Paprika is infused with vodka, then inflamed areas of the body are treated.
• Instead of nitroglycerin. For acute heart pains, when the necessary remedy is not available, powder will help. A teaspoon is diluted in water and drunk, pains and spasms of the heart muscle disappear.
• The potion. The powder is dissolved in cold boiling water at a high concentration. The medicine is used for bleeding of the gastric system, fainting.

About the cosmetological properties of paprika

Paprika is used to restore and improve the skin. The covers become firm and elastic. Antioxidants in the herb scavenge free radicals and regulate collagen production. Other abilities of red pepper skin cosmetics:

• reducing the formation of acne;
• removal of inflammatory irritations;
• slowing down the aging process of the skin;
• improved blood circulation;
• vasodilation of the epidermis.

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Paprika is added to face cleansers, toxin removal, and peeling. The skin becomes fresh, radiant with youth and beauty.

The hot spice paprika in cooking

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

• Mexican;
• Spanish
• German;
• Bulgarian;
• Korean;
• Thai;
• English.

What dishes are paprika added to:

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

The hot spice is great for enhancing the flavor of other spices and herbs for seasoning:

• 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 onions.

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

• Hungary's national dish - paprikash- do not cook without pepper. The basis is meat. Cooking technology - stewing. The meat is poured with an estimate or cream. Meat varieties for the dish: chicken, beef, lamb. Be sure to add paprika at the end of stewing, sprinkle the top layer of the dish with powder. The amount depends on the master and the degree of pungency required. The meat is left to infuse, sometimes smoked meat is added.
Under what pathologies paprika is prohibited or limited in the amount of use:
• angina pectoris;
• kidney and liver problems;
• cardiac abnormalities;
• chronic gastritis;
• epilepsy.

Care should be taken with the 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 cuisine have seasoning. The pleasant characteristics make it possible to use red pepper powder in a variety of dishes. But not many people know about the healing properties of paprika. At home, you can create products for improving the skin, getting rid of diseases. You can choose drugs from the finished products of pharmaceutical companies.

Or sushina for the winter.

Benefit or harm?

Dried bell peppers are one of the possibilities saturate our winter diet with vitamins from the products that appear on our table fresh only in the second half of summer and autumn.

In paprika contained: B vitamins, carotene, vitamin E, folic acid, zinc, "heart vitamin" potassium, well-absorbed forms of phosphorus, sodium, calcium, iodine. Ripe peppers have a lot of iron, copper, which we need for hematopoiesis.

Harm to health dried paprika is applied to a person only if the person who eats it has:

In the absence of these diseases, dried paprika can be safely added to suitable dishes, to:

• support the immune barrier,
• improve the growth of nails, hair,
• improve the quality of vision,
• restrain hypertensive manifestations,
• reduce the risk of vascular blockage,
• whet your appetite,
• reduce the likelihood of developing diabetes.

Energy value and calorie content of dried paprika 10 times higher than fresh and is equal to 390-400 kcal. The lowest calorie content is possessed by a product obtained from green fruits, since initially there is no more than 20 kcal in the pulp of green sweet pepper. For comparison: the calorie content of yellow-sided and red fresh fruits is 30-40 kcal.

Fundamental rules

We have already talked about that. Now let's talk about how to dry bell peppers for the winter.

The pepper is dried using electrical, gas appliances or resorting to free old methods of preparing food for future use using sun and fresh air.

How to prepare bell peppers for drying? After thoroughly rinsing the fruits under running water, each is wiped from excess moisture and free from signs of spoilage, ponytail with a core. Scattered seeds stuck inside the vegetable are shaken out by tapping with a wide edge on the palm or the surface of the table.

But even if a few seeds remain, then the taste of the finished product will not deteriorate, and the cooking time will not increase. After cleaning a batch of vegetables, they are cut into quarters, and then crumbled into strips 3-4 mm thick.

How to dry sweet bell peppers? The crushed pepper is dried:

• in electric dryers,
• in electric, gas ovens,
• in the microwave,
• on pallets exposed in a shaded area.

At what temperature dry bell peppers? In the air, raw materials can be dried at any positive temperature, in the absence of high humidity (at night, trays with pepper must be covered or brought into a dry room).

In the oven and electric pepper dryer, choose fifty degree mode, maintaining this temperature until the slices are brought to the desired condition

How much time dry? When drying in natural conditions, when the air warms up to 30 degrees Celsius or more during the day, it will take 3-4 days... At lower temperatures - 5-7 days... At 50 degrees Celsius, the crushed peppers will reach the desired condition in 12-24 hours... The cooking time depends on the processed volume, the thickness of the slices.

How to determine willingness? Well-dried paprika strips break easily rather than bend. If the pulp of the pieces is as in dried dates, then the raw material is still needed dry.

How to dry bell peppers at home? Tips for drying and storing peppers in this video:

The ways

How to dry bell peppers for the winter in electric dryer? Algorithm for drying peppers in an electric dryer:

1. Wash the pepper.
2. Dry.
3. Free the fruits from the tails.
4. Remove the center with seeds from each vegetable.
5. Cut the whole paprika into strips by hand or with a vegetable cutter.
6. Spread the resulting mass on trays in even layers.
7. Select temperature mode.
8. Switch on the device.
9. After bringing the slices to the desired condition, turn off the device, let the raw material cool completely.
10. Pour the strips of vegetables into a glass container or first grind the raw materials to a powder state, and then store them in a hermetically sealed jar.

How to dry peppers in an electric dryer? Here is a video instruction for drying paprika in electric dryer:

How to dry bell peppers at home in oven? Algorithm for drying paprika using the oven:

How to cook dried bell peppers for the winter in the microwave? Algorithm for drying sweet paprika in the microwave:

1. Wash 3-4 paprika.
2. Wipe the fruits.
3. Cut the cores.
4. Cut the pulp into equal strips or cubes.
5. Spread the mass on a plate so that the bottom shines a little between the pieces.
6. Turn on the oven for 2 minutes, selecting the 200-300 W mode.
7. The process should not be left unattended.
8. After turning off the oven, open the oven for airing, mix the slices.
9. If the slices are still damp, repeat the procedure.
10. If you smell burning, reduce the power level.

How to dry peppers on air? Pepper dries perfectly in the air:

1. The crushed fruits are scattered on a tray, after which they are kept in partial shade, putting them in a dry room overnight.
2. The fruits, peeled from the cores, are strung on a rope, after which they are pulled between the supports under a canopy or in a dry room.

If there are few fruits, then after crushing them, they can be dried. on the windowsill, previously covered with parchment. The mass should be agitated once a day.

How to dry bell peppers at home? A housewife will share with you a simple way to air dry peppers in this video:

Sushina storage

How and what to store dried bell peppers? In hermetically sealed glass, ceramic, metal cans of stainless steel.

If the level of humidity in the storage / kitchen is constantly low, then dried bell peppers can be stored in tied canvas bags.

If the pepper was dried in the air, then it must be "disinfected" before placing it in jars - bake in the oven.

To do this, the oven is heated to a temperature 90C ° ... 100C ° on and off. Dried pepper is immediately placed in the oven and kept there until it cools.

Dried peppers can be used not only as a vitamin supplement to dishes, but also as a product for "freezing the worm" for those who forced to diet.

Unlike store-bought chips and crackers, paprika is definitely will not harm your health and will not affect weight.