Capsicum fruit called herb of the family Solanaceae, also known as "sweet peppers". However, not all varieties of this plant can be called paprika and a red fruit. More often, however, understand under seasoning paprika powder consistency, which is made of the aforementioned fruit. For the production of spices picked ripe, the most red fruit, which is characteristic of a certain pungency. For this purpose, red pepper fruit is dried and then finely ground.
Paprika acuity depends on whether added to the powder and the quantity pepper seeds and membrane-walls of the pods, which contain capsaicin. There is even a special Scoville scale on which we can estimate the pungency and poignancy seasonings from 0 to 1000 points.
Sweet pepper varieties suitable for the production of paprika, mostly grown in Turkey, the USA, Hungary and Spain. This is Hungary - the main supplier of the seasonings.
In European countries, paprika was imported from Central America, but the climatic conditions in Europe have led to the fact that red pepper lost its edge by acquiring more pronounced sweetness.
Paprika used in cooking, not only as seasoning but also as a colorant in the production of sausages and other meat products.
Nutritional value, composition and caloric content of paprika
The nutritional value of spices is composed of the following: protein of 14, 4 g; fat - 12, and 89 g of carbohydrate - 53, 99 g per 100 g of product. Calorie paprika reaches 282 kcal. Despite the relatively high rate, this condiment is unlikely to dramatically affect the total number of calories per day, because it is sufficient very little to the dish began to play with new colors.
Seasoning is rich in various vitamins - E, B6, C, B5, B1, A, B2. The content of vitamin A reached a record high of 2,463 mg.
Also extensive list of mineral substances in spices: zinc, copper, selenium, manganese, phosphorus, iron, sodium, calcium, magnesium and potassium. Mass fraction of potassium in this case is about 2300 mg, and it is an absolute record-holder among other minerals contained in the seasoning.
Furthermore, paprika contains already mentioned above capsaicin (Compound defining zhguchest spices), fatty oils, carotenoids (color characteristic imparting paprika), as well as some essential oils.
Useful properties of paprika
Adding paprika food beneficial effect on the functioning of a number of body systems. Thus, in this seasoning contains substances that prevent the formation of clots in blood vessels and generally improve the circulatory system.
People suffering from obesity, nutritionists recommend most dishes seasoned with paprika, since it is able to accelerate the processes of digestion and metabolism to disperse. Experts advise to regularly eat seasoning with cramps, flatulence, stomach cramps and intestinal gas.
The content of vitamin C in spices stimulates the immune system and helps fight colds. The quantity of ascorbic acid contained in red pepper, is several times higher than lemon!
At the same time paprika has a strengthening effect on the mucous membranes, enhances male potency.
Paprika is used in cooking a variety of dishes: it goes well with meat, first dishes, vegetables and salads.
Hazardous properties paprika
Paprika is useful not for everyone, and before you add it to the abundant food, it is important to know what this seasoning, there are contraindications. Dried sweet peppers are not recommended to use those who are allergic to its components, as well as those with liver disease and kidney failure, pancreatitis sufferers, angina and stomach diseases in the chronic form.