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Paprika
From Cookipedia
About Paprika powderPaprika is a spice made from the grinding of dried sweet red bell peppers (Capsicum annuum). In many European countries, the name paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add colour and flavour to dishes. Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika (pimentón in Spain, colorau in Portugal, chiltoma in Nicaragua, but these "paprikas" are not made exclusively from bell peppers, other varieties are used, and there are several hot and sweet "paprikas") is principally used to season and colour rices, stews, and soups, such as goulash. In Spain, Germany, Hungary, Slovakia, Bosnia and Herzegovina, Croatia, Serbia, Romania, Bulgaria, Turkey and Portugal, paprika is also used in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika may be smoked for additional flavour. In India, a similar powdered spice comes from a fruit locally called 'deghi mirchi', which is grown widely and takes on a slightly different flavour, depending on local soil and climatic conditions. The hottest paprikas are not the bright red ones, but rather the palest red and light brown coloured ones. Smoked paprika powder is worth keeping in the store cupboard if you can find it as it is a good way of adding a subtle flavour to many dishes. If paprika is overheated it will become very bitter. You will probably have to buy ready ground paprika. Keep it out of the light otherwise it looses it's brilliant colour. Pimentón de la Vera Spanish paprika is distinguished from that of other countries by its characteristic smoky aroma which occurs as a result of being dried using smoking oak in the months of October and November. It is often sold in tins to retain its colour and flavour. Designated ‘Denominación de Origen Protegida’ by the EU, pimentón de la Vera is a paprika produced in the comarca of La Vera in Spain's Extremadura. La Vera is one of the two most famous varieties of Spanish paprika and it was introduced in the 16th century by monks at the Monastery of Yuste. The pimentón is divided into three types: Pimentón dulce: It has the smoky flavour but it is sweet rather than spicy. Pimentón picante: Quite hot. Pimentón agridulce: Literally ‘bitter-sweet’ and is a mixture of ‘dulce’ and ‘picante’. In addition to being used as an individual ingredient, it is added to various charcuterie products such as chorizo and morcón.
Pimentón de Murcia Pimentón de Murcia is a DOP paprika, resulting from the milling of the Bola variety of red peppers. This variety of pepper was brought over from the Americas, at which time they were elongated and spicy due to environmental conditions in Murcia (subtropical Mediterranean climate with low rainfall, high temperatures and saline soil). However, due to culture techniques, its shape became rounded and its flavour changed from spicy to sweet. The bright red pepper is plump, tasty and has a strong penetrating aroma. The production area consists of the municipalities of Alhama de Murcia, Beniel, Cartagena, Fortuna, Fuente Alamo, Librilla, Lorca, Molina de Segura, Murcia, Puerto Lumbreras, San Javier, Santomera, Torre Pacheco and Totana. However, the processing and packaging area includes all municipalities in the province of Murcia. The plants are grown using mineral fertilizers and manure. The fruit, once ripe, are harvested by hand and spread and dried in the sun for several days, or in hot air dryers. The final moisture content of the fruits should be a maximum of 14%. They are then ground packaged and labelled.
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