Paprika - it is greatly loved and often used in the kitchen.
Its popularity is due to its sweet tinge. Paprika is exceptionally suitable for vegetable dishes, chicken, pork, beef and even fish. Paprika is often used for making roux for dishes, along with heated oil.
Paprika is divided into 2 types - sweet and spicy. Both types come in powdered or small seed forms. They are obtained by milling or grinding dried red peppers or chilies.
Ground paprika is a bright red powder containing small particles. It contains the ground flesh of peppers, their seeds, inner membranes and in some cases - the ends of the stems with the seed clusters.
The raw material used in the production of spices is dried paprika. Milled or ground paprika can be bought in stores or you can make it yourself using a pepper grinder. Dried paprika must always be stored in well-sealed containers in a cool and dark place.
Often, other spices are added to milled paprika. These types of mixes can be bought in stores or made at home. Paprika goes incredibly well with spices such as basil, ginger, oregano, cinnamon, black pepper, cumin, dill, parsley, garlic and onions.
Sweet paprika is obtained from sweet red peppers. It provides dishes with a lightly sweet flavor. Besides seasoning them, it gives them a characteristic orange to brick red color. It is regularly used to sprinkle various ingredients and salads.
Paprika's true flavor is released during heat treatment, however. Caution must be taken, since high temperatures cause the sugars in the spice to burn and its taste becomes bitter.
Paprika is stored well when mixed with salt. This way, it is protected from insects and safeguarded for extended periods of time.