Paprika

Historians explain the origin of paprika in different ways. In Spain, paprika is called "pimentón", and it appeared there directly from the New World in the XV century. In South-Eastern Europe and the Balkans, capsicum came in the first third of the XVI century during the conquests of the Ottoman Empire. Others are of the opinion that the Mediterranean countries were introduced to pepper through trade with the Republic of Venice.

Today, the traditional countries producing paprika are Spain and Hungary. In Hungary, paprika is divided into seven main types of spice and sharpness: delicatessen paprika – from light to dark red, almost not spicy; noble sweet paprika - a popular variety of dark red, has a subtle aroma, slightly spicy; semi-sweet paprika – light matte red, medium sharpness, sweet taste; special paprika-bright red sweet spice with a mild taste; pink paprika – pale red with a strong aroma and soft sharpness; tender paprika-from light to dark red.to a dark red color, a spice with a mild taste; spicy paprika is a yellow – brown-red spice with a burning sharpness.

In Hungary and Spain, paprika is made from pods ranging from earthy and even bitter to sweet and fruity. The stinginess of the Hungarian and Spanish paprika offered for export varies from very weak to moderate. Nevertheless, for domestic consumption in these countries, there is a more burning paprika, sometimes even comparable to" Cayenne " pepper. However, it is not the degree of sharpness that is the main characteristic of paprika. In general, paprika is intended to give a red color to various dishes. Therefore, the main indicator of paprika is the color saturation.

Most often, paprika is added to veal, pork, chicken, fish dishes, roast beef, as well as to sauces, tomato paste, paella and vegetable salads.