Discover all about paprika: Paprika, also known as choricero, bonnet or ox snout pepper, is a globose berry, considered a vegetable and consumed as such, although it is technically considered a fruit for its reproductive function.
Names
The genus Capsicum includes a wide variety of plants, and the common names are often ambiguous. Due to its characteristics, the bell pepper is also known as pepper in Spain, Mexico, Peru and Guatemala.
Paprika in Colombia, Ecuador, Bolivia, Venezuela (not to be confused with the condiment also called paprika) and locote in Paraguay. As «sweet pepper» in some regions, or «morrón pepper», in others, or particularly in Chile it is known as «pimentón», «bell pepper» or «morrón»; in Uruguay and Argentina it is known as «morrón» to dry.
In Nicaragua all the different non-spicy varieties of this condiment are known as “chiltoma” and in Costa Rica it is called “sweet chili”. However, in Cuba it is known as chili pepper or pepper only. These larger, sweeter varieties were developed in the early 20th century, through human selection of naturally cultivated varieties of Capsicum.
Source
Paprika is native to the area of Bolivia and Peru. Its scientific name is Capsicum annuum L. Although they also cultivated at least four other species. This vegetable was brought to the Old World by Columbus on his first voyage (1493). In the 16th century, its cultivation had already spread in Spain, from where it was distributed to the rest of Europe and the world with the collaboration of the Portuguese.
Its introduction in Europe was a culinary advance, since it came to complement and even replace another widely used condiment such as black pepper, of great commercial importance between East and West.
Paprika belongs to the Solanaceae family, which includes about 75 genera and about 2,300 species of toxic alkaloid-producing plants, including belladonna, mandrake and henbane. Few edible Solanaceae. Among them are paprika, tomato and aubergine, of great relevance in food.
This food is mainly made up of water, followed by carbohydrates, which makes it a vegetable with a low caloric intake. It is a good source of fiber and, like other vegetables, its protein content is very low and it hardly provides fat, which is why paprika is widely consumed worldwide.
types of paprika
Sweet Peppers: There are numerous species of sweet paprika in the world, which are the most used in gastronomy. Within this classification of sweet paprika we have the Italian green, bell pepper or yellow. They are used to consume raw in salads, as well as in the kitchen under different forms of preparation, such as: roasted, fried, soups, gazpachos, sautéed or steamed, etc.
Hot Peppers: Hot peppers have different names depending on the varieties and their area of origin. These are characterized by having a high capsaicin content that gives them that characteristic itching. This substance is a natural defense of the plant so that it is not eaten by animals or that the seeds are not invaded by fungi.
Among the hot peppers there are different types, with greater or lesser popularity. Typical varieties used in gastronomy include:
- bell pepper
- Peppers, chillies, chillies.
- From Guernica
- Yellow
- From Padron
- nora
- piquillo pepper
- Sausage
- Cayenne
Classification of paprika by use
Paprika for preserves: Those intended for packaging, storage and later consumption. For example: piquillo peppers, roasted, etc.
Dried peppers: Used in stews or in other foods to give more flavor. For example: chorizo pepper, ñoras, paprika, dried chillies, cayenne peppers, etc. These are grown and allowed to dry and then be consumed whole or ground in stews, meats… etc.
Paprika Benefits
Avoid anemia
Its high iron content makes paprika help prevent iron deficiency anemia or anemia due to lack of iron. Due to the amount of iron that this seasoning provides, it makes this a recommended food for people who practice intense sports since these people have a great wear of this mineral.
Regulates blood pressure
Paprika, being a food rich in potassium, helps with good circulation, regulating blood pressure, making it a beneficial food for people suffering from hypertension. The potassium contained in this seasoning helps regulate body fluids and can help prevent rheumatic diseases or arthritis.
fight fatigue
The high zinc content of paprika makes it easier for our body to assimilate and store insulin. The zinc contained in this seasoning contributes to sexual maturity and helps in the growth process, as well as being beneficial for the immune system and wound healing and helps metabolize proteins. Being rich in zinc, this food also helps fight fatigue and is involved in the transport of vitamin A to the retina.
control obesity
Paprika, being among the foods rich in fiber, helps promote intestinal transit. Including foods with fiber in the diet, such as this seasoning, also helps control obesity. It is also recommended to improve glycemic control in people with diabetes, reduce cholesterol and prevent colon cancer.
Prevents eye diseases
By having a lot of vitamin A or niacin, paprika prevents eye diseases, strengthens the immune system and has anticancer properties. Also due to its high content of vitamin A, this seasoning also favors the good condition of the skin and mucous membranes.
antidepressant
Due to its high content of vitamin B1, the consumption of paprika helps to overcome stress and depression. Foods rich in vitamin B1 or thiamine, such as this seasoning, are highly recommended in periods of pregnancy or lactation and also after operations or during periods of convalescence, because in these periods there is a greater wear of this vitamin.
Fight migraine, anxiety and stress
Taking paprika and other foods rich in vitamin B2 can help overcome migraines and is beneficial for maintaining good eye and skin health. Foods rich in vitamin B2 or ribofravin, such as this seasoning, are also useful for improving nervous problems such as insomnia, anxiety or stress.
Against diabetes, arthritis or tinnitus
The high content of vitamin B3 in paprika makes it a beneficial food for the circulatory system. Also, vitamin B3 or niacin can help lower cholesterol. Due to its high content of vitamin B3, this condiment is recommended to combat diseases such as diabetes, arthritis or tinnitus.
Vitamin B5 or pantothenic acid, which is abundant in paprika, makes this food useful for fighting stress and migraines. The vitamin B5 content of this condiment also makes it a recommended food to reduce excess cholesterol.
anticancer
The abundance of vitamin B6, present in paprika and also known as pyridoxine, makes this food highly recommended in cases of diabetes, depression and asthma. In addition, the vitamin B6 in this seasoning helps prevent heart disease, can reduce carpal tunnel symptoms, and may even help fight cancer.
The high content of vitamin K in this condiment makes taking paprika beneficial for proper blood coagulation. This food is also beneficial for bone metabolism.