Location: Southern Hungary
Botanical classification: Capsicum annuum, from the Solanaceae family
Originating from South America, paprika, also known as sweet pepper, has been used in Hungarian cuisine since the Napoleonic Wars. Hungarians, using it instead of pepper, traditionally called it "Turkish pepper" as it was supposedly introduced to Hungary by the Turks in the 17th century.
It is obtained from the fruit, which is ground, with or without the seeds removed, to produce a mild or spicy paprika (Capsaicin is the molecule primarily contained in the seeds and provides the spiciness).
Pairings:
Whether mild or spicy, paprika brings a warm, sweet, and ripe fruit flavor to your dishes. It's a spice that's part of the culinary landscape of many countries (Spain, Maghreb, Turkey, Asia, etc.). It complements red and white meats, and lamb.
You can add 1 to 2 spoonfuls to your roasted chicken dish; it will bring an extraordinary flavor to the sauce. It's an almost essential partner for your marinades (with oregano, thyme, olive oil, salt, pepper). Paprika tolerates cooking, however, be careful to always heat it with oil because if it burns too much, it loses its flavors.
Health benefits:
Rich in iron, potassium, and vitamins (E, K, B2), paprika has antioxidant properties and promotes good blood circulation. The capsaicin contained in paprika helps to combat joint pain and colds.
