Spice of the Week - Paprika

Spice Description

Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape. They may be small and round (Spain and Morocco) or pointed and cone shaped (Hungary and California). They are larger and milder than chilli peppers. Paprika is produces from peppers ripened to redness, sometimes called ‘pimento’, the same as used to stuff olives. The powder can vary in color from bright red to rusty brown.

Plant Description and Cultivation

An erect herbaceous annual, not found in the wild, with densely branched stem, reaching .5 to 1.5 m (20 - 60 in). The lower portion of the plant is often woody. The leaves are placed alternately, and are dark green on the top side and lighter underneath. Single white flowers bear the fruit which is green when unripe, changing to red, brown or purple. Only red-ripening fruits are used for paprika. The varieties used in Spain are called Ramilette, Tres Cascos, Bola and Albar. The seeds are sown under glass in early spring and later transplanted to a sunny and sheltered site with rich, well drained soil. They are harvested from August through September.

Attributed Medicinal Properties

Fresh red peppers have more than seven times as much vitamin C as oranges, but the very high heat of modern drying destroys much of the vitamin C in paprika. It is however, an excellent source of betacarotene, that the body converts to vitamin A.

Culinary Uses

Paprika is intimately associated with Hungarian cuisine especially paprikash and goulash. Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for color. It spices and colors cheeses and cheese spreads, and is used in marinades and smoked foods. It can be incorporated in the flour dusting for chicken and other meats. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables. In India paprika is sometimes used in tandoori chicken, to give the characteristic red color. Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for a salad dressing. Examples:

• Put some thick Greek yogurt in a shallow dish, drizzle it liberally with extra virgin olive oil and sprinkle well with bittersweet smoked paprika. Use as a dip with drinks.

• Quickly fry 2 chopped cloves of garlic, 1 teaspoon of sweet smoked paprika and a bay leaf quickly in a little extra virgin olive oil. Add a splash of wine vinegar and some chopped red onion and toss it with boiled Brussels sprouts, broccoli, cauliflower, broccolini or broccoflower.

• Add a little sweet smoked paprika to a vinaigrette and toss it through a salad.

• Rub a chicken all over, inside and out, with hot smoked paprika for a spicy roast chicken.

• Slowly fry waxy potatoes, sliced onions and chopped garlic in olive oil and a little sweet smoked paprika, season well and serve with roast lamb.

• Rub skinned boned firm white fish fillets with a mixture of 2 tablespoons of sweet smoked paprika, 1/2 teaspoon salt and the juice of a lemon, dust with flour and fry in hot olive oil until golden