Interesting facts on Paprika

My interest in varying types of paprika have made me do a post on it.  I really like to add paprika to several of my dishes.

FYI:

Paprika is a spice made from dried, ground red peppers from the species capsicum annuum. Peppers from this group include everything from sweet bell peppers to spicy hot chilis. Native to Mexico, these peppers were brought to Spain in the 16th century.

A few meals using Paprika 

Hamburger and fried potatoes.  Add 1to 2 tsp. For enhanced flavor a color.

Baked Chicken

Add paprika to your basic seasonings to give it a slight bite and awesome flavor and color.

Paprika 

• Pepper Selection: To start, specific types of peppers are used for making paprika. Although these peppers belong to the same family as bell peppers, they differ in shape and size, being longer and thinner. Interestingly, different varieties of peppers can lead to different types of paprika, thus adding to its versatility.
• Pepper Drying: Once the peppers are picked at the right time, they are subjected to a drying process. This step can involve sun-drying, smoke-drying, or oven-drying, each contributing its unique touch to the final taste of the paprika. For instance, the much-loved smoked paprika is made by smoke-drying the peppers, giving it a robust, smoky flavor that sets it apart.

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• Pepper Grinding: After the drying process, the peppers are crushed into a powder, resulting in the final product we know as paprika.

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2. Sweet Paprika: Also known as Hungarian sweet paprika, it’s mainly made from sweet, mild peppers, and is the national spice of Hungary. This type of paprika provides a rich, sweet flavor without the heat, making it a popular choice for various dishes.

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2. Hot Paprika: Hot paprika, as the name suggests, brings a spicy kick to dishes. It includes chili peppers in its ingredients, providing a more fiery flavor compared to its sweet counterpart.
3. Smoked Paprika: Smoked paprika or Spanish pimenton provides a deep, smoky flavor to dishes thanks to the smoke-drying process the peppers undergo. It’s used in dishes like paella for its robust flavor.