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Paprika can be defined as a spice that is good for the body and mind. Studies carried out on this vegetable have given very positive results. It contains multiple substances that offer wide-ranging benefits. The properties of this spice are more than interesting, it offers benefits to the digestive system, has antiseptic properties and more.
spicy paprika
Spicy paprika is rich in vitamin C, vitamin A, carotene, has anti-fermentative, analgesic, anti-rheumatic properties, stimulates blood flow and tones the body. Its vitamin C content is beneficial for both the eyes and the skin. In addition to iron, paprika contains other mineral salts that are essential for our body, such as magnesium, potassium and phosphorus.
It also contains folic acid and vitamin K. The presence of lutein and zeaxanthin is useful for protecting eye health. It is rich in vitamins that are useful for protecting blood vessels, including vitamin E.
It contains vitamin B6, considered useful for preventing hair loss. Paprika also has antibacterial properties. Due to its capsaicin content, it helps lower blood pressure.
It contains iron, which is useful for preventing anemia. It is a source of antioxidants that help prevent the signs of aging and keep our body young. It can help improve circulation. The richness of antioxidants in paprika make it a beneficial spice for keeping skin young and glowing. Including paprika in your diet could help prevent acne and varicose veins, as it is protective for both the skin and blood vessels.
Origins and history:
Hot paprika comes from the famous chili peppers grown in Hungary from which a powder of the same name is obtained. Capsicum annum, one of the five main species of the genus “Capsicum” which includes peppers and chili peppers, identifies a tropical plant native to Mexico, already known in Asia and Africa, but which spread to Europe only in the sixteenth century, after the discovery of the Americas. In the cuisine of Hungary, where today the best paprika is grown, this spice became the most important ingredient only around the nineteenth century.
According to popular belief, its use as a remedy against malaria dates back to the time of Turkish domination (16th-17th century). Legend has it that it was a young Hungarian peasant girl who escaped from the harem of a Turkish pasha, where peppers were grown, who taught the farmers of her village how to work paprika. The initial green color turns bright red when ripe. It was the Turks who introduced the plant to Hungary during their domination in the 16th and 17th centuries. Initially considered and used as an ornamental plant to decorate gardens.
But the peasants, who had more daily contact with the invaders' eating habits, also began to spice their food with the powder obtained from this chili pepper. There are eight varieties of Hungarian Paprika, differentiated by the level of spiciness and the color of the powder: Különleges (special quality, mild and bright red), Csípősmentes csemege (soft and sweet), Csemege paprika (similar to the previous one, but spicier), Csípős csemege (even spicier), Édesnemes (noble sweet, slightly spicy and bright red), Félédes (semi-sweet, medium spicy), Rózsa (slightly spicy, pale red), Erős (spicier and light brown-orange). Hungarians prefer the sweet ones. Used mainly as a thickening powder for traditional goulash.
In Hungarian cuisine, in fact, the scents and aromas of chilli pepper are favoured, rather than spiciness, which always takes second place.
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Specific References
Paprika can be defined as a spice that is good for the body and mind. Studies carried out on this vegetable have given very positive results. It contains multiple substances that offer wide-ranging benefits. The properties of this spice are more than interesting, it offers benefits to the digestive system, has antiseptic properties and more.
spicy paprika
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
tumeric
The crusco pepper is a variety of pepper typical of Basilicata, a region in southern Italy. Once harvested, the peppers are dried in the sun or in special dryers, becoming crunchy and maintaining a sweet and intense flavour. Cruschi peppers are a versatile ingredient in the kitchen, used both whole and in powder form, to enrich traditional dishes such as pasta, soups and side dishes, giving a unique and characteristic taste.
crusco pepper
Cinnamon in bark is the spice preferred by cooks to give a particular flavor to their recipes. In healthy terms, cinnamon helps keep blood sugar in balance, helps prevent cholesterol, type 2 diabetes, high blood pressure, triglycerides and ulcers. Tip: do not cook it too long, it can become bitter.
cinnamon
Here is the curry created with the official recipe that the English colonists have perfected over time, thanks to the help of Indian chefs. A harmonious and light blend of spices, designed to adapt it to British taste and recipes, also perfect in many exotic dishes and for creative ideas in our cuisine.
coriander seeds, turmeric, fennel, salt, cumin, garlic, fenugreek, bay leaves, cloves, chilli.
Ground mace has a more delicate flavor than nutmeg and has various uses in the kitchen. In Indian cuisine, it becomes part of the mix of spices that make up the curry, and in Chinese cuisine, where it is used in both savory and sweet dishes.
Mace dust
Basil is used in Mediterranean cuisine in combination with tomatoes, cheeses, extra virgin olive oil, garlic, white meats and some peach products. Basil is the basic ingredient of Genoese pesto, a typical sauce of Ligurian cuisine, together with pine nuts and extra virgin olive oil.
basil
Fenugreek grains have strong properties that make them a tasty and beneficial spice. They are used in cooking for many recipes, for a soothing action on the digestive system and to stimulate the metabolism of carbohydrates and triglycerides.
fenugreek
Chinese five spice powder is a traditional spice blend, used in Chinese cuisine. This mix gives the dishes a light hint of minty taste, which still includes all the five flavors in cooking: sweet, sour, salty, spicy and bitter. A special taste to flavor meat and fish dishes, marinades and exotic sauces.
star anise, cloves, cinnamon, Sichuan pepper, fennel.
This spice blend called Tsire is used as a condiment to enhance the flavor of kebabs and West African cuisine. A spice used above all on meat, before or after cooking, which enhances the taste with pungent but refined notes, with different shades between sweet and spicy. Also excellent in stews, on vegetables and to create exotic sauces.
cayenne pepper, Jamaica pepper, cinnamon, ginger, nutmeg, cloves.
Red flaked paprika lends itself very well to the preparation of various recipes. The red paprika flakes is the only spice that must be used in considerable quantities, otherwise there is a risk that it will not make any contribution to the dish. It is particularly suitable for raw salads, or it can be cooked in various first courses.
Ingredients: red flake paprika
Origin: Mongolia
The mix of spicy peppers of Ethiopian cuisine is enriched with many shades of flavors to create a pungent and intense condiment. Excellent for flavoring red or white meat, it can also be used for vegetables, fish or other dishes, mixed with oil or sauces. If you want to try it in its typical dish, the Mit Mità enhances the flavors of the beef tartare (Kifto).
cardamom, piri-piri, black SESAME, ajowan, ginger, garlic, lippia abyssinica, rosemary, salt.
Hemp seeds help digestion, are indicated in case of insomnia, strengthen the immune system and relieve menopausal disorders. Hemp seeds are a real wonder food.
hemp seeds
Whether it's an outdoor barbecue or home cooking, choose to flavor and aromatize the meats in an exquisite way. The aromas for grilled meat are inspired by the herbs traditionally used in the kitchen, to enhance the taste and aroma of the food. Here is the mixture to make a truly perfect barbecue.
salt, garlic, rosemary, laurel, sage, marjoram, fennel, juniper, thyme.
Mixture of spicy spices, excellent for enjoying a fabulous chili mex based on beans or flavoring many recipes. Mexican Chili gives flavor and spiciness to dishes and also has beneficial virtues to support our cardiovascular system. A spice suitable for flavoring meat, vegetable or legume-based dishes.
paprika, black pepper, salt, chili pepper, cumin, garlic.
Shirò is a spicy dish typical of the cuisine of the Horn of Africa, particularly Ethiopia and Eritrea, which is served hot on fermented enjera bread. This mixture represents the union of various ingredients that compose it, ready to create a creamy and aromatic chickpea Shirò, perfect to accompany your dishes, exotic or not.
chickpea flour, black cardamom, white cumin, black cumin, basil, garlic, ginger, salt.
