Description
![Paprika | McCormick Science Institute (1) Paprika | McCormick Science Institute (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Paprika is made from the dried, ground, ripened fruit pods of less pungent varieties of the Capsicum annum species. It is mildly flavored and prized for its brilliant red color. It is closely related to red pepperwhich also derives from the Capsicum annum species. The name Capsicum is derived from the Latin/Greek word for “capsule” which refers to the shape of the fruits. Paprika goes by many names in different languages such as tian jiao (Mandarin Chinese), deshi mirch (Hindi), piment annuel/piment doux (French), fulful halou (Arabic), paprika (German, Spanish, English), and peperone (Italian) (1).
Botany
Paprika and red pepperare similar botanically. Ideal growing conditions for Capsicum annumpeppers includes sunshine with warm, loamy soil, ideally between 70 to 84°F. Paprika is typically made from “bell” or “sweet” type peppers, milder varieties that contain a recessive gene that eliminates (or greatly reduces) capsaicin, the compound responsiblefor heat. Pepper plants are typically grown from seedlings in a nursery before being transported to the field. They produce small white flowers that are self pollinating and fruit begins to form about 5-10 days after pollination. Peppers start off as green and then grow to their mature size before ripening to a red color. Since paprika is prized for its red color, peppers are allowed to fully ripen before picking. After harvest, seeds are removed and the fruit pods are dried and ground (2).
![Paprika | McCormick Science Institute (2) Paprika | McCormick Science Institute (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
![Paprika | McCormick Science Institute (3) Paprika | McCormick Science Institute (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Botanically, paprika peppers are a member of the Solanaceae (nightshade) family.
Common Name | Primarily grown in... | Botanical Name |
Paprika | Hungary, Spain, South America, the Mediterranean, India, and California | Capsicum annuum |
History & Folklore
Early Spanish explorers took red pepper seeds back to Europe, where the plant gradually lost its pungent taste and became "sweet " paprika. Paprika is considered as the national spice of Hungary, where it was introduced by the Turks in 1569. Hungarian paprika is available in eight different varieties ranging in color and pungency. In 1937, the Hungarian chemist Albert Szent-György won the Nobel Prize for research on the vitamin content of paprika. Pound for pound, paprika has a higher content of Vitamin C than citrus fruit.
Epicurean Facts
Appearance
The most common type of paprika is finely ground and a bright orange-red color. Regional varieties, such as those found in Hungary, may vary in color to include an array of brown, red, and orange hues. Paprikaderives its bright colors from compounds called “carotenoids”.
Flavor Characteristics
Astringent, bitter, green, earthy, hay, musty, roasted, sweet, tobacco, vegetative, heat (some varieties), smoky (some varieties) (2)
Tasting Notes
Generally speaking, paprika is much lower in capsaicin, the pungent (hot) compound found in red pepper. Compounds in paprika called “methoxypyrazines'' are responsible for its vegetativeflavor. The sweetness of paprika comes from a sugar content of up to 6%. There is a great deal of variation in the flavor profiles of different types of paprika. The spice can range in flavor from mild and sweet to very hot. Domestic paprika is characteristically mild, sweet and vegetable-like. Some Spanish paprikasare dried by smoking and thus have a smoky flavor. Some varieties, such as Hungarian, can exhibit pungent (hot) characteristics.
Culinary Uses
Paprika is equally valued for its taste and color. Paprika is found in several spice blends including the Arabic seasoning baharat. Paprika plays a starring role in Gulyás (Goulash), the national dish of Hungary and the popular dish, chicken paprikash. It is also a key ingredient in many Spanish sausages, such as Chorizo.
![Paprika | McCormick Science Institute (4) Paprika | McCormick Science Institute (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
![Paprika | McCormick Science Institute (5) Paprika | McCormick Science Institute (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Cooking Tips
Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness. Use paprika to add flavor and vivid red color to pretty much any dish. It works great with lighter colored foods such as potato salad and deviled eggs. Since paprika has a mild flavor, larger amounts can be used. Use paprika as a base for your own spice rubs: a combination of paprika, thyme leaves, black pepper, and salt works great on pork chops. For best results, add paprika towards the end of the cooking process, because heat diminishes both the color and flavor.
Some recipes start with frying spices in hot oil. Since paprika contains significant amounts of sugar it can quickly burn. Take care to fry paprika over a lower heat for a shorter amount of time.
REFERENCES
- “Paprika (Capsicum annuum L.))”. Gernot Katzer’s Spice Pages. 2008. http://gernot-katzers-spice-pages.com/engl/Caps_ann.html Retrieved 28 February 2021.
- Lawless, Lydia JR, Annette Hottenstein, and John Ellingsworth. "The McCormick spice wheel: a systematic and visual approach to sensory lexicon development." Journal of sensory studies 27.1 (2012): 37-47.
FAQs
Spain and Hungary are the most renowned paprika-producing nations, but paprika can also be derived from peppers sourced from California and South America.
What does paprika do for the body? ›
Paprika contains capsaicin, a compound found in peppers that has been shown to have a wide range of health benefits. For example, it has antioxidant properties, can help reduce the risk of cancer and heart disease, improve immunity, and even alleviate gas.
Is McCormick paprika Hungarian or Spanish? ›
McCormick® Culinary® Hungarian Style Paprika uses only the highest quality peppers to deliver a sweet and slightly pungent flavor, and a deep red color. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes.
What is the oldest spice in the world? ›
Cinnamon is an ancient spice that predates the recorded history of culinary applications of all spices. As such, it has been dubbed the “world's oldest spice”, which may be a warranted title, knowing that because it was found to be included in Egyptian embalming recipes.
Where is the best paprika in the world? ›
As Encyclopedia Britannica writes: The rose paprika of Hungary is generally considered the finest variety. It is made from choice dark red pods that have a sweet flavour and aroma. A sharper Hungarian variety, Koenigspaprika, or king's paprika, is made from the whole pepper.
What city is famous for paprika? ›
Hungary's paprika trade has traditionally centred on two main hubs: Kalocsa and Szeged, both in the hot Hungarian south, towards Serbia.
Can I eat paprika everyday? ›
Paprika contains the most quintessential nutrients that the human body requires daily. Iron, potassium, magnesium, vitamins, and minerals are fundamental for maintaining good heart health. If you are suffering from any heart disease, you should make paprika a part of your daily meal plan.
Is too much paprika bad for your stomach? ›
Paprika. If you eat paprika right in the morning on an empty stomach, you're increasing your risk of stomach flu, abdominal irritation, and burning sensation in the gut. So, even if you are consuming salad, try to avoid adding paprika to it. Try adding half a lemon to it instead for a zingy taste.
Is paprika good for your arteries? ›
Paprika contains high levels of vitamins C and E, with the former providing protection against cardiovascular diseases such as heart attacks and strokes.
Why is Hungarian paprika so expensive? ›
Despite being a Hungarian specialty, the cost of paprika production in Hungary is generally 30-60% higher than the global average. One reason for this is the drying process in Hungary, which relies on gas, whereas sun drying is commonly used in southern regions.
Paprika is considered as the national spice of Hungary, where it was introduced by the Turks in 1569. Hungarian paprika is available in eight different varieties ranging in color and pungency. In 1937, the Hungarian chemist Albert Szent-György won the Nobel Prize for research on the vitamin content of paprika.
Is regular paprika the same as smoked paprika? ›
Regular paprika contains crushed dried chili peppers. Smoked paprika is made from smoke-dried chili peppers that were dried over an oak fire before being ground into a powder. While sweet paprika is a good choice for lighter dishes like garlic chicken, smoked paprika works better for hearty recipes like baked beans.
What is the most expensive herb in the world? ›
Saffron, the world's most expensive spice, is known for its beautiful golden hue and delicate floral aroma.
Who is the god of spice? ›
Aristaeus--along with Carpo of the Horae and Karpos (son of Zephyrus/Favonius and Chloris/Flora)--is also a patron god of fruit trees (Fruticulture) & vegetable plants (Olericulture), herbs & spices (herbiculture) and edible flowers (floriculture), and a patron god of the arts foraging, hunting & fishing, husbandry & ...
Who is the biggest exporter of paprika? ›
Export Trends Overview of Top 10 Countries
- China. Rank 1. $671.5M. 1y. +24.46% 3y. ...
- Spain. Rank 2. $288.8M. 1y. +15.57% 3y. ...
- India. Rank 3. $274.9M. 1y. +17.56% 3y. ...
- Germany. Rank 4. $26.7M. 1y. +10.82% ...
- United States. Rank 5. $25.3M. 1y. +16.60% ...
- Mexico. Rank 6. $24.3M. 1y. +12.02% ...
- Netherlands. Rank 7. $20.7M. 1y. -5.63% ...
- Turkiye. Rank 8. $15.3M. 1y. +20.90%
What is the paprika capital of the world? ›
Donja Lokošnica is a village in Serbia 🇷🇸 often called the "World's Capital of Paprika". Discover Serbia: www.tasteatlas.com/serbia Nearly all of its 1,000 residents are involved in the process of growing paprika.
Is paprika Indian or Mexican? ›
The pepper used in paprika cultivation is indigenous to Central Mexico, though it is typically a background flavoring agent in its homeland, where it plays second fiddle to more common spices and herbs such as cumin, coriander, and oregano.
What country is paprika native to? ›
History and etymology
Peppers, the raw material in paprika production, originated from North America, where they grow in the wild in Central Mexico and have for centuries been cultivated by the peoples of Mexico.