It comes the Hungarian word paparka, which in terms comes from the Latin piper, meaning pepper. They are mainly cultivated in Hungary, Morocco, Mexico, Spain, Turkey and United States.
There are four types of paprika, the American, Spanish, Mexican and Hungarian.. All of them are varying in pungency and sweetness. Climate and environment affect the colour of paprika.
Paprika has a deep red or russet to a reddish orange and brownish red colour, depending on it's grade. As it ripens it gets darker in colour.
Spanish Paprika is slightly more pungent than in the United states. Hungarian Paprica has a deep round flavour and can range from a delicate and mild, very sweet with caramelized notes to more pungent flavours.
It looses its colour quickly when it is exposed to light and air.
Paprika contains good amounts of Vitamin A and C with niacin, potassium, magnesium, sodium, phosphorus, and calcium. Sugar is high in the ripe paprika giving it the sweetness.
Paprika is an indispensable spice in Hungarian cooking and many Eastern European countries. It is used in soups, stews, bbq's, omlettes, and sausages.
Therapeutic use: Paprika is traditionally used to help prevent colds, and influenca and aid circulation problems.
It is available by 100g, 500g, 1kg.