(Capsicum tetragonum)
Also called: Tomato pepper; tomato squash pepper, pimientó, tomato pimentó, pimentón, Hungarian paprika, noble paprika, sweet paprika
A rosey brown to scarlet red powder that varies in taste from mild and sweet to very hot. It is the national spice of Hungary and there is also Spanish version called pimentón.
It is made by drying and grinding the peppers of a particular pepper plant. The peppers are thick fleshed and as broad as they are long and a great source of vitamin C. The whole peppers are quite difficult to find, but if you do they make great peppers for stuffing due to their slightly piquant flavour. Ground paprika gives foods a a deep red colour and a lovely flavour.
The plant itself has an interesting history. Originating in the southern most tip of Mexico, it was taken to Spain and Morocco by the Spanish and then found its way to Hungary where it became an essential ingredient in the local cuisine.
The Spanish pepper, pimientó, is a pointed, heart-shaped fruit which is used to make pimentón, which is a spice that’s similar to paprika. You may know it however as the red stuffing inside of green Spanish cocktail olives.
Forms
Fresh: Whole
Dried: Ground
Tastes Good With/In
Goulashes; white sauces; meat and chicken dishes; egg dishes; cream soups; cream cheese; game; rabbit; fish and shellfish; boiled or steam vegetables; rice; cream based sauces.
Cooking Tips
Buy the best quality of sweet paprika you can – it’s worth it for the flavour. Be careful as the hot varieties, such as “Spanish paprika”, can be very spicy indeed, almost like a cayenne.
How to Store
Keep the ground paprika in airtight containers in a cool, dark place. Paprika loses its flavour and aroma quickly and will turn brown and taste stale if kept too long.