Paprika
Paprika
is a sweet-to-mildly hot cultivar of the chilli
pepper (Capsicum annuum, of the family Solanaceae).
Paprika peppers are a bright red elongated or round fruit.
Paprika plants tolerate
nearly every climate and are grown all over the world. A
fairly warm climate is necessary for a strong aroma.
Hungary is probably the
world's leading producer of paprika; in the United States,
California and Texas are the main producers.
Paprika is often eaten as
a ground powder but sometimes as a fresh vegetable. It is
commonly used in Hungarian, Balkan, Middle Eastern, and
Central Asian cuisines. The round type can be stuffed with
cottage cheese or salad to make a portable lunch. Small
slices of pickled paprika are traditionally stuffed into
green olives in the U.S.
Some specialty varieties
of paprika are hot but the generally available ground
preparation is quite mild.
Smoked paprika has an
extra strong smoky flavor. It is very strong and needs to
be used in moderation, but it adds a distinctive touch to
many dishes.
|
