Paprika
Paprika is a popular culinary seasoning that is made by grinding dried sweet bell peppers. In many European countries, the term paprika refers to bell peppers in general. In many cuisines, the seasoning is used to add color and flavor to a variety of dishes including main dishes, potato salad, deviled eggs, and many more.
The word itself is derived from the Hungarian "paprika," which comes from the Serbian "paprika," which is a translation of "paper," which comes from the Latin "piper" meaning "pepper." It is used in a multitude of dishes throughout the world. It is usually used to season and color rice, stews and soups. In Spain it is used in the preparation of sausages as an ingredient used in a mixture of meats and other spices. For additional flavor, paprika can also be smoked.
In India, a powdered spice similar to paprika comes from a local fruit called deghi marchi, which is widely cultivated and has a slightly different flavor depending on the climate and the local soil. Contrary to what one would think, the hottest paprikas are the palest red and light brown colored ones instead of the bright red ones.
- Special Quality – The mildest and brightest red of all the Hungarian paprikas. This variety has an excellent aroma.
- Delicate – This variety ranges from light to dark red, and is a mild paprika with a rich flavor.
- Exquisite Delicate – Similar variety to delicate but has a more pungent flavor.
- Pungent Exquisite Delicate – Another more pungent variation of delicate.
- Rose – This variety has a pale red color with a strong aroma and is mildly pungent.
- Noble Sweet – This is the most commonly exported variety and is bright red with a slightly pungent flavor.
- Half Sweet – This variety is a blend of mild and pungent paprikas and has a flavor that is of medium pungency.
- Hot – This is the hottest of the paprika varieties and is a light brown color.
