Product Review

â–ºThe paprika powder varieties are inhabitant to South America like all capsicums. Formerly a tropical plant, it can nowadays raise in cooler climates. In various places of Europe, Hungary and Spain are the main centers for growing paprika peppers, despite the fact that these varieties have evolved into a large amount milder forms. Paprika powder generally ranges from mild to hot, and its flavors are also vary from places to places or country to country, but more or less all plants grown bring into being the sweet variety.

â–ºPaprika powder is bigger yet milder than chilli peppers. It is generally made from peppers and ripened to redness, sometimes called 'pimento', the same as described to stuff olives. The powder can differ in colour from bright red to rusty brown. Unmarked Red Peppers have more than seven times as much vitamin C as oranges, but the extremely elevated heat of modern exposure to air destroys much of the vitamin C in paprika.

â–ºPaprika also boosts your daily intake of vitamin E. Each tablespoon provides 2 milligrams of vitamin E, or 13 percent of the recommended daily intake. Adding paprika to your diet also helps you get more iron.

â–ºPaprika is also used in Austrian, Spanish, Moroccan, and Indian cuisines. Unlike other spices, Hungarian paprika has a balanced flavor which is warm with a small degree of sweetness. Spanish paprika is comparatively milder and is classified into three varieties- 'dulce' (sweet and mild variety), 'agridulce' (bittersweet variety) and 'picante' (hot variety). This spice is available all year.

â–ºCombine paprika with other spices, such as garlic powder and cayenne, and use as a healthful rub for chicken breast, fish or lean red meat. Add a spoonful of paprika to your favorite hummus to add flavor, or roast peeled chickpeas in a mix of paprika and coconut oil for a healthful snack.