Dried paprika: what are the useful components of the spice, can the seasoning be harmful. Recipes for dishes that spice complements especially harmoniously. The spice is sometimes prepared from green and yellow sweet peppers, and it has the appropriate color. However, scientists have found that red paprika is richer in chemical composition and contains more vitamins and minerals, which means it is healthier.
Harm and contraindications to dried paprika
Unfortunately, not everyone can appreciate the beneficial effects of paprika on their body. This spice contains a lot of useful components, but, nevertheless, in view of some features of the composition, it is contraindicated for some people. Let's find out who paprika can harm:
- Hypertensive patients … The spice thins the blood, and therefore it is contraindicated for people with high blood pressure.
- Patients suffering from serious diseases of the digestive system … Despite the fact that paprika has a useful property to fight gastrointestinal disorders of one nature or another, its use in severe diseases of the digestive system is contraindicated.
- People with increased CNS excitability … Individuals with an unstable nervous system should be cautious in using the spice - the tonic properties of the spice can play a cruel joke.
In diseases of the cardiovascular system, paprika is also contraindicated. The spice is strictly prohibited in case of heart rhythm disturbances, coronary artery disease.
Do not forget that the spice can cause allergies due to the individual intolerance to the components. In this case, the use of spices in food is also not allowed.
Dried paprika recipes
The use of dried paprika in recipes makes the taste of dishes more interesting and their aroma richer. This fact helped the spice make a successful "career" in the culinary world. Spice is especially loved in Hungary. In this country, it is actively cultivated and is added to literally all dishes, and Hungarian paprika is already a national brand. The average Hungarian, according to statistics, eats half a kilogram (!) Of spices a year. The main national dish of Hungary, called paprikash, speaks for itself. They are also very fond of the spice in Spain, Germany, Mexico. The seasoning is added mainly to meat, it goes especially well with chicken and pork. The spice is also used in soups and vegetable salads. It is also part of the world famous barbecue sauce with a delicious taste and unsurpassed aroma.
What dishes does paprika make especially tasty? Here is a list of some of them:
- Paprikash with chicken … Cut chicken breast (2 pieces) into portions, fry in a pan for 10-15 minutes in olive or vegetable oil. Remove the meat from the pan; the vegetables will now be stewing in it. Chop onions (3 heads), fry them until transparent. Cut the bell peppers into large cubes (4 pieces), if you want the dish to turn out especially colorful and appetizing, use fruits of different colors. Add the peppers to the onions and continue to cook the vegetables together for 3-5 minutes. Add flour (2 tablespoons) and paprika (2 tablespoons), stir well and cook for another 2-3 minutes. Chop tomatoes (2 pieces) and apples (2 pieces), preferably sour varieties. Add the tomatoes and apples to the skillet and simmer for another 5 minutes. Pour sour cream (150 ml) into the pan, salt and pepper, return the chicken breast. Stir everything thoroughly and simmer for another 2-3 minutes. Paprikash is served with herbs, best of all with parsley.
- Barbecue sauce … Mix sugar (250 grams), preferably brown, in the absence of - ordinary white, mustard powder (1 tablespoon), red wine vinegar (100 ml), tomato paste (300 ml), soy sauce (1 tablespoon), paprika (2 tablespoons), black pepper (0.5 teaspoon), salt (1 teaspoon). Mix the ingredients thoroughly, heat, stirring, until the sugar is completely dissolved. The sauce is ready, you can eat it warm and cold.
- Crab Meat Corn Soup … Chop the onion (1 small onion), grate the carrots (1) and pass in olive or vegetable oil for 5 minutes. Add canned corn (2 large cans), simmer for 5 minutes. Bring milk (1 liter) to a boil, add vegetables to it and cook for 15-20 minutes. Add spices - paprika and ginger to taste, salt, turn off the heat. When the soup has cooled slightly, beat it with a blender, strain to remove the corn husks. Add 1 pack of coarsely grated crab meat and serve the soup, garnished with sesame seeds.
- Bulgur salad … Boil bulgur (200 grams), remove the skin from the tomatoes (2 pieces), scald them with boiling water. Chop green onions (1 bunch), tomatoes, parsley (1 bunch) and mint (1 bunch). Mix all prepared foods with bulgur, add olive oil (2 tablespoons) - can be replaced with vegetable oil, tomato paste (30 grams), paprika (1 teaspoon), salt and pepper to taste, sprinkle with lemon juice. The salad can be eaten both warm and cold.
- Tomato pie … Beat eggs (3 pieces) with milk (200 ml), add tomato paste (60 grams), paprika (1 teaspoon), sugar (2 teaspoons). Sift flour (250 grams), add it to the rest of the ingredients, salt. Add ham (100 grams), olives (15-20 pieces), grated cheese (100 grams) to the dough. Bake the pie for an hour at 180 degrees. It is best eaten chilled.
- Mackerel by Gordon Ramsay … Prepare the fish (2 pieces): peel, remove the head, remove the entrails and cut in half lengthwise. Mix together olive oil or vegetable oil (2 tablespoons), minced garlic (3 cloves), paprika (1 teaspoon). Salt the fish and brush generously with the marinade. Wrap the mackerel in foil and place in an oven preheated to 180 degrees for 20 minutes.
Paprika is good not only as a separate spice, it is perfectly combined with other spices. Seasoning's best friends are nutmeg, parsley, garlic, bay leaves, coriander and basil.
Interesting facts about dried paprika
Continuing the story about the love of Hungarians for spices, it is worth mentioning that in the Hungarian city of Kalocha there is a spice museum, where you can learn about its history, cultivation and production features. At the same time, it is curious that initially the seasoning was not appreciated in Hungary. The Turks brought it to the country in the 17th century. When the latter left the Hungarian lands, the attitude towards the spice changed dramatically.
In Columbus's time, paprika was considered a fairly affordable spice: it was often replaced by black pepper, which only rich people could afford. Handmade paprika is more appreciated, although machine-made spice looks more aesthetically pleasing. A special machine allows you to get a more homogeneous powder, but it destroys some of the useful components.
The spice is actively used in dietetics. The spice is a component of anti-obesity patches, various body shaping creams and anti-cellulite products.
Paprika is used as a natural colorant in the production of meat products, in particular sausages. The spice not only improves the appearance of the product, but also makes it more aromatic and appetizing.
Ground spice contains sugar, and therefore, when frying it without enough liquid, it can burn and become caramelized.
Watch a video about Capsicum annuum pepper:
Dried paprika is a spice that can make any dish more appetizing and healthier. Seasoning can add an original touch even to the most commonplace dishes, for example, omelet or mashed potatoes. However, to fully appreciate the “culinary power” of the seasoning, prepare one of the signature spice recipes - for example, Hungarian paprikash.
