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Paprika also know as Sweet Pepper, Bell Pepper, Pimento and Pimiento, is a ground spice made from dried red fruits of the plant Capsicum annuum in the Longum group, which also includes Chilli peppers and Cayenne Peppers. The Peppers used for Paprika tend to be milder and sweeter, but the heat and flavour of the Paprika will vary depending on the Peppers used. Ranging from sweet and mild to smoky and hot.
Paprika is native to South America where they have been cultivated for centuries and were introduced to the Old World when Peppers were brought to Spain and Portugal in the 16th century. Since then it has been a staple in Hungary. The name “Paprika” is Hungarian and its root is in the Greek “peperi” and in the Latin “piper”, both of which refer to Pepper. Hungarian Paprika is spicier than South American Paprika and is what most people think of when they think Paprika. Paprika was not used in the west until sometime during the mid 1900s. Capsicum annuum is a member of the Solanaceae family, also known as the nightshade family, which includes potato, tomato, eggplant and tobacco.
Indigenous people from Southern Mexico first used Paprika as medicine because they believed it had many healing powers. However, other capsicum plants are more commonly used for their healing powders. Paprika Peppers have seven times more vitamin C than oranges and Paprika gets its colour from its carotenoid content. Traditional uses of Paprika were gargling with the juice prepared from Paprika to treat symptoms of sore throat. Used topically, it is used to promote circulation and lower swelling as well as pain in the joints. In Hungary, Paprika was used for curing intermittent fever.
Paprika is an important spice on its own, used for its flavour and the colour it gives to soups and stews. It has become popular around the world in spice blends, including rubs, marinades and seasoned salts. Paprika has been used as a garnish for deviled eggs and on quiche and in Hungarian dishes such as goulash. Common in hummus and as a substitute for flour in thickening a sauce.
The taste and energetics of Paprika is sweet and spicey, stimulating, warming and drying. Paprika has an affinity to the immune system, digestive system, circulatory system and musculoskeletal system. Gaia’s Paprika is on the milder side and goes well with Cumin, Coriander, Chilli Powder or Black Pepper. Combine with Basil and Oregano for Italian seasoning.
How to use:
Mix with other spices to make a blend or sprinkle on food by itself. Apply topically in a cream, mix with honey to eat for health properties or add to a fire cider.
Cautions & contraindications:
This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider prior to the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.