Paprika is a pungent addition to any dish, and Americans are only just learning what many Europeans already know about the prince of mild peppers.
Why Doesn't my Paprika Have any Flavor?
Often seen as a garnish for foods that are served chilled, like deviled eggs and mayonnaise-based salads, it isn't surprising that in the West paprika has a reputation for being tasteless. The secret to unlocking its complex flavor is in heating it. Added toward the end of the cooking cycle, paprika will release a deep, sweet, earthy taste to meats and vegetables. Although exposure to high heat, like that used in sautéing, will destroy the flavor, moderate heat will liberate the flavor of this under-appreciated spice. As a side note to paprika's flavorful qualities, it is often a basic ingredient in Spanish and Portuguese chorizo, a spicy pork sausage.
What is Paprika?
Paprika is a pepper in the nightshade family ( capsicum annuum) that was introduced to southeastern Europe in the mid 1500's and quickly spread throughout Hungary, becoming a favorite in that region. Mildly flavored for a pepper, paprika lacks the high concentrations of capsaicin found in other peppers, keeping its flavor robust, but eliminating much of the heat.
Types of Paprika
Counter to what you'd expect, the hotter a paprika is, the less red it will be. By far the hottest paprikas are brown to yellow in color, and coloration is a great way to distinguish paprika varieties. The Hungarian paprika is reputed to be the sweetest, but again, the color is a good indicator of a paprika's flavor when cooked.
How to Grow Paprika
Paprika can be grown in your garden much like other peppers, using well-drained, fertile soil in a sunny location. Peppers are very susceptible to frost damage, so be sure to put them out in the spring after all danger of frost has passed. They can be grown outdoors from seed in zones six and higher. For colder climates, start seeds indoors or purchase seedlings.
The longer narrow paprika varieties are commonly considered the Hungarian paprikas, while the shorter more compact varieties are considered Spanish. A great variety for paprika making is the Kalosca, a thin walled, sweet paprika that is easily dried and ground.
Health Benefits of Paprika
Paprika is a great addition to your diet. Naturally high in vitamin C, paprika has also shown promise in helping regulate blood pressure.
The next time you head for the spice rack at your house, consider adding paprika to your stews and soups, or plan on making a paprika encrusted shrimp or paprikash potatoes for a flavorful addition to your table sometime soon.
S. Elliott - S. Elliott is a professional freelance writer with over 1,000 published articles on the web.
