Paprika
- …paprika is the national spice of Hungary and Spain?
- …the name "Spanish paprika" refers not to sweet paprika, but to paprika hot as cayenne pepper?
- …paprika is used as the filling in green olives served in cocktails?
- …paprika is a potent source of Vitamin C?
- …frequent use of paprika both as a vegetable and as a spice reduces the likelihood of strokes and heart attacks, and helps prevent atherosclerosis?
- …ground paprika is divided into five different flavor categories: delicate, sweet, semi-sweet, rose and hot?
- …paprika should never be added to boiling fat, because the sugar in it will caramelize?
- …paprika as a spice consists of the dried, ground fruit with seeds of the Capsicum annuum plant?
Chicken with paprika
1 chicken
100 g bacon
2 onions
20 g paprika
2 green bell peppers
2 tomatoes
0.3 l sour cream
1 clove garlic
chicken livers, salt
Fry bacon, add onion and sauté. Add paprika, portioned chicken and cook. Add sliced peppers and tomatoes and simmer until tender. Add garlic and chicken livers at the end. When all is tender, add sour cream. Serve with plump gnocchi.
Paprika came to Europe from two directions - as "Turkish pepper" from the East, and as "Indian pepper" from Columbus' voyages to America. This red powder, with which Indians spiced their food and intoxicating drinks, was according to their legends the home of the "fire god". The taste of paprika was described as "sweet as sin and sharp as the devil". Its reputation as a rejuvenating agent ensured its quick proliferation throughout the Old World. From Spain this spice spread to the Balkans, northern Africa and even India. According to the Hungarians, to where it came from Turkey, it was disseminated by the beautiful water-bearer Ilona, when she escaped from a harem and brought paprika seeds with her.