Paprika
Paprika
Paprika (/pəˈpriːkə/ - puh-PREE-kə) is a ground spice made from a variety of red peppers in the Capsicum annuum family. It is most commonly produced and used in Hungary, where it is a key ingredient in many traditional dishes.
Etymology
The term "paprika" comes from the Hungarian word 'paprika' which was derived from the Latin 'piper', meaning pepper. The word was adopted into the English language in the late 19th century.
Production
Paprika is produced by grinding dried peppers into a fine powder. The type of pepper used can vary, leading to different flavors and heat levels in the resulting spice. In Hungary, the peppers are typically sun-dried in the open air before being ground.
Uses
Paprika is used in a variety of dishes around the world. It is a key ingredient in Hungarian cuisine, particularly in dishes like goulash and chicken paprikash. It is also used in Spanish, Portuguese, and Turkish cuisines, among others. In addition to its culinary uses, paprika is also used in some traditional medicines due to its high vitamin C content.
Related Terms
- Capsicum annuum: The species of pepper from which paprika is made.
- Goulash: A Hungarian stew that often includes paprika.
- Chicken paprikash: A Hungarian dish made with chicken, onions, and paprika.
- Spice: A substance used to flavor food, often derived from plants.
External links
- Medical encyclopedia article on Paprika
- Wikipedia's article - Paprika
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