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PAPRIKA - RED PEPPER

IN ITALY this spice is known, especially in the South, with the name of Pepe Rosso. In reality, Red Pepper is a totally different spice

(a variety of Piper Nigrum).

Paprika is an aromatic powder obtained by grinding the seeds and pulp of dried pepper (Capsicum Annum). Paprika can be more or less spicy for some variations: the type of pepper used and the part that is ground. If only the pulp and the peel are ground, the paprika is more delicate, if the seeds are ground as well, the flavor will be more pungent; the more seeds are ground, in fact, the spicier the paprika is. In the kitchen, paprika is used both to give dishes a spicy flavor and for its scenographic effect, thanks to its bright red color.

Use in the kitchen

In cooking, paprika is used to give flavor and color to numerous meat and vegetable recipes, but also to soups, cheeses and shellfish. Associated with onion and lard, or bacon, it gives its best, developing its aroma. It is particularly popular in Hungary, where it is one of the ingredients of Goulash. In Spain and Portugal it is used in recipes with meat and sausages, as well as in Paella while in the Balkan countries it is among the ingredients to prepare Cevapcici, based on spiced minced meat and raw meat tartare. It is advisable not to cook it only in fat, as it tends to caramelize, altering its scent.

Curiosity

Paprika was introduced to Europe by Christopher Columbus, after his travels to America, where it was common among the natives. It has spread rapidly in Europe also for its low cost, replacing the much more expensive pepper.

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