/ 15 ml paprika
Rich in antioxidants, particularly carotenoids and vitamin A, with modest amounts of vitamin C and iron. Contains capsaicin in spicy varieties, which may have anti-inflammatory properties.
About
Paprika is a ground spice derived from dried Capsicum annuum peppers, primarily cultivated in Central Europe, the Balkans, and Hungary. The peppers are harvested, dried, and ground into a fine powder ranging in color from bright red to deep burgundy, depending on the pepper variety and processing method. Hungarian paprika, the most renowned variety, is classified by pungency levels: sweet (édes), half-sweet (félédes), rose (rózsaszín), and hot (erős). Spanish paprika (pimentón) is often smoked, imparting a distinctive woodsy character. The flavor profile varies from fruity and mild to intensely peppery and spicy, with underlying sweetness.
Culinary Uses
Paprika functions as both a coloring agent and flavor component in cuisines worldwide. In Hungarian cooking, it is foundational to dishes like goulash and chicken paprikash, where it provides depth and characteristic color. Spanish cooks employ smoked paprika (pimentón de la Vera) in chorizo, patatas bravas, and seafood preparations. Turkish, Moroccan, and Middle Eastern cuisines use paprika in spice blends, marinades, and rubs. Beyond savory applications, paprika can be sprinkled over soups, stews, and deviled eggs for garnish. Toasting paprika briefly in oil or fat before adding other ingredients amplifies its flavor complexity.