Do you know that:

With a regular visit to a solarium, a chance to get skin cancer increases by 60%.

Scientists from Oxford University conducted a number of studies, during which they concluded that vegetarianism could be harmful to the human brain, as it leads to a decrease in its mass. Therefore, scientists are recommended not to exclude completely from their diet fish and meat.

Many drugs were initially promoted on the market as medicines. Heroin, for example, was originally launched to the market as a cure for children's cough. And cocaine was recommended by doctors as anesthesia and as a means of improving endurance.

A 74-year-old resident of Australia James Harrison became a blood donor about 1000 times. He has a rare blood type, which helps to survive newborns with severe anemia. Thus, Australian saved about two million children.

Work that a person does not like the soul is much more harmful to his psyche than the lack of work at all.

People who are accustomed to regularly have breakfast, much less often suffer from obesity.

The weight of the human brain is about 2% of the entire mass of the body, but it consumes about 20% of oxygen entering blood. This fact makes the human brain extremely susceptible to damage caused by the lack of oxygen.

During operation, our brain spends the amount of energy equal to a 10 watt light bulb. So the image of the light bulb above the head at the moment of an interesting thought occurred is not so far from the truth.

In addition to people, only one living being on the planet Earth - Dogs suffers from prostatitis. These are really our most faithful friends.

American scientists conducted experiments on mice and concluded that watermelon juice prevents the development of the atherosclerosis of the vessels. One group of mice saws ordinary water, and the second is watermelon juice. As a result of the second group vessels were free from cholesterol plaques.

The preparation from cough "TERPINKOD" is one of the leaders of sales, not at all because of its medicinal properties.

Human bones are four times tight of concrete.

Even if the heart of a person does not fight, he can still live for a long period of time, which demonstrated to us the Norwegian fisherman Yang Revftal. His "Motor" stopped for 4 hours after the fisherman got lost and fell asleep in the snow.

In the desire to pull the patient, the doctor often overtakes stick. So, for example, a certain Charles Jensen in the period from 1954 to 1994. survived more than 900 operations to remove neoplasms.

The stomach of man copes well with outsiders and without medical intervention. It is known that the gastric juice is able to dissolve even coins.

Paprika is a special seasoning obtained by grinding red peppers. Quite often, the red pepper itself is called paprika. Traditionally hammer paprika has a sweet taste. However, the papika can be very acute, as well as a little sharp. The taste of paprika directly depends on the variety of pepper. The sharp paprika is made of chili pepper, the rest of the usual varieties of red peppers.

You can find three types of paprika on sale: cut, ground and crushed. The seasoning can have a different color, ranging from light yellow colors and ending with a bright red tint. The dirty brown spice should alert buyers, as this coloring indicates the improper storage of the spice and its low quality. In no case cannot be kept paprika in a bright place, because under the influence of sunlight, seasonings disappears a pleasant taste and refined aroma.

Properties paprika

The paprik contains a huge amount of vitamin C. By its content, this spice exceeds even citrus. There are other vitamins, such as A, B, R, E, RR. Rich paprika and biologically active substances: zinc, manganese, copper, calcium, fluorine, iron, iodine and some others. Basically, the properties of the paprika depend on the variety of peppers from which it is cooked.

And during the cooking process, all useful qualities that pepper possesses are safely saved in seasoning. Scientists have revealed that the richest chemical composition has a red paprika. In such a spice, much more vitamins and minerals than in a similar spice yellow color. About 3.5 grams of the product are placed in the teaspoon, and in the dining room - all 14 grams. Papar calorie content allows you to add it to dietary dishes.

Parpika benefit

Paprika is capable of improving blood circulation, restore digestion and raise appetite. Regular addition of paprika during the preparation of dishes has a beneficial effect on the circulatory system, preventing the appearance of blood clots. Also allows papika to improve immunity, strengthen male potency, strengthen the condition of the mucous membranes. Sweet paprika fights well with gastric colic and gases. It is recommended to use this spice during rheumatism. Ideal sweet paprika for weight loss. Brings paprika benefit and in the fight against witnesses.

Application paprika

Paprika is added to many dishes. This seasoning is like to use in German, Spanish, Mexican and Hungarian, European and Asian cuisines. Any meat dish will be much more tastier if you add some of this wonderful seasoning to it. Best paprika is combined with pork and chicken meat. It is ideal for eggs, vegetables, seafood and cheese. Fresh bow and greens of kinse are not subject to a combination with paprika. The seasoning can be safely complemented by a coriander, a laurel sheet, a basil, garden charker and garlic. Soups and sauces with the addition of paprika are very tasty.

In no case cannot add a spice during the frying products otherwise it will quickly firm. Apply paprika and as a grocery dye. Since long-term thermal treatments affect the paprik negatively, it is best to mix it with a slightly heated tomato, and add the resulting mass at the very end of the preparation of the main dish. This trick will preserve all valuable properties without losing taste and aroma. Often the paprika is mixed with other spices to get special seasonings.

Damage paprika

In no case can abuse paprika. To this spice, people with special caution belong to chronic diseases Stomach and angina. Parograph is prohibited when allergic on pepper and individual intolerance. It is not necessary to include a paprika in the usual diet and with problems with pancreatitis, kidneys and poor work of the liver.

Acute spice is extremely recommended for diseases of the gastrointestinal tract. Since the preparation composition is very diverse, then with any existing disease, it is best to consult with the doctor and you can find out if it will be possible to use this seasoning. Fully healthy people They can safely add a paprik in small quantities into their dishes and at the same time nothing to be afraid.

Pepper Paprip - a complete overview of the universal spice from A to Z. Obtaining, types, chemical composition, beneficial properties, methods of application and contraindications.

It is difficult to present Hungarian dishes without popular seasoning.

Pippark Pepper is a unique additive to dishes that are produced from red pepper.

Parika seasoning - properties and methods of application

From this article you will learn:

Paprika - powder-shaped seasoning from ripe red pepper pepper Capsicum annuum weakly varieties, it is a fragrant powder, bright red, which has a sweet taste with mustard. Wikipedia

The value of paprika and her story

The bright red spice with a sweet taste and bright mustard came to us from South America.

Today it can be found in most European countries.

We owe a gorgeous specialist Christopher Columbus, which brought the "Indian Red Salt".

Paprika was a lot of those who could not afford an expensive black ground pepper. In Hungary, Parpika came only at the beginning of the 17th century.

Her first brought the Turks, they called this spice "Kirmi".

During this period, the Hungarians did not use the paprika. And with the departure of the Turks with their lands, they were highly appreciated and called the spice "Panchet".

Now the Hungarian paprika is a real brand. In this country, thanks to a soft climate, it was possible to achieve cultivation of seven different varieties.

Brief botanical certificate

The chill pepper of red can be boldly attributed to the parole.

It grows on a small bush, which, as a rule, does not exceed one-meter meter.

To get a big harvest, it is often used only one season, irrigating at the end of the season.

An annual stem branched and straight, near the root it has a small obsession.

It blooms with beautiful white flowers, of which the ovary is formed, and then green oblong fruits.

IN further fruit Color and mass, becoming the perfect raw material for the manufacture of spices.

In order for the usual aromatic powder, the pods are dried and rubbed.

Production of fragrant seasoning

As mentioned above, Hungary occupies a leading position in the cultivation and production of spice.

Large fields with plant plantations are in the south of the country, their scale is amazed even the experienced travelers.

In fact, the cultivation of paprika is a cotton business.

The peasants have several times a day to clean their possessions, collecting pieces of every matured friction.

The collected crop generously scatter on the ground for further drying, where the girls ride them on long threads like bright beads.

Such garlands have become the traditional decoration of Hungarian houses.

However, such a decoration has a practical subtext - drying on sparingly the sun has a beneficial effect on the preservation of the flavor.

Natural product, with preserved original taste and useful elements, can be obtained only when manually rubbing the pods into the mortar.

Machine production kills part of the natural, and, it means that changes the taste.

After machining, a homogeneous powder is obtained, which though it looks aesthetically, does not even reach the cooked traditional method.

To adjust the sharpness of the powder, remove seeds and partitions that contain alkaloid capsaicin responsible for "burning".

How to cook paprik at home

At home, you can cook a sweet paprika.

1. To do this, take a red Bulgarian pepper.
2. Remove seeds and core and dry it well.
3. Dry pepper to be broken into the mortar to the state of the powder and store in hermetic container in a dry place.

Varieties and types of paprika

Pippick pepper always has different tastes depending not only from the variety, but from the percentage of the remaining burning partition.

Popular varieties:

• noble sweet - The most popular view of the paprika dark color with a thin aroma.
• delicate - He has a grinding of medium subtlety and less rich dark color than a noble red paprika, and a pleasant not sharp taste.
• semi-sweet - It has a characteristic smell and average severity. It contains a large amount of sugars, so burning in a frying pan.
• special - It is a bright red seasoning in powder with a pleasant sweet taste and a thin aroma.
• delicate This is a spice of light red color with a characteristic gloss, a grinding grinding, with a very gentle taste.
• acute - Light yellow or red-brown seasoning has a sharp taste.
• pink - This is a spice of medium grinding, with a sharp spicy taste.

Each of them has its own fans and has a different set of vitamins, varieties differ from each other with tastes, sharpness and color.

The benefits and composition of the spice

Red Bulgarian pepper fruits have a unique composition of elements and vitamins.

Parpick spice contains vegetable proteins, sugar, silicon, zinc, a whole complex of vitamins and trace elements in extractive form.

Papar seeds contain unsaturated oils.

Interestingly, vitamin A is produced together with the ripening of the fetus, so the ripe raw material, the more usefulness is contained in the finished product.

As studies have shown, the trace elements of this group in pepper spine 10 times more than in green.

Vitamin C in Paprick

Vitamin C, discovered in it at the end of the 20s of the 20th century, occupies an honorable place among the others.

This happened thanks to a scientist who tried in vain to highlight ascorns from food.

However, he managed to make discovery only with the help of an assistant - Hungarian on origin. He was familiar with the paprika since childhood, so he suggested experiment on it.

What was the surprise of a scientist when he really managed to detect this element in the paprika.

So Parika became an assistant in obtaining the Nobel Prize.

The small fruit of this pepper can provide a person to a daily rate of vitamin C. According to its number, it exceeds black currant and lemons!

Useful properties of paprika health

The healing properties of the paprika:

• Dried paprika activates metabolic processes, enhances the immune response of the body.
• Accelerates metabolic processes.
• Improves digestion. With different disorders of the digestive process, such as flatulence, spasms, gastric colic nutritionists recommend to enter fresh or dried paprika into the diet.
• Perfectly affects the mucous membranes, contributes to strengthening them.
• The impact of paprika on the blood formation is beneficial, especially with the disease of the veins and arteries. In particular, the spice hinders blood platelet aggregation, that is, warns the blockage of vessels.
• Perfectly restores the nervous system, helps after stress and at depression.

• Well stimulates hair growth and nails, so it is recommended to use the paprika in order to prevent early baldness, as well as add it to pep tincture of hair.

Seasoning paprika for weight loss

Paprika burning grades - total means for weight loss.

This spice is well stimulated by the digestive system, accelerates heat exchange, removes an extra liquid from the body and contribute to burning fat.

It is used in medicine in the manufacture of patches for weight loss and in the form of additives with its extract.

Paprika is part of many cellulite creams and for the correction of the figure, as well as it is used in body wraps.

Culinary masterpieces with paprika

In connection with the abundance of this plant in Hungary, people have the use of this seasoning associated with national dishes of Hungarian cuisine.

In fact, as practice proves, culinary masterpieces can be found with her all over the globe.

It is actively used by Mexicans, the British, Germans, Bulgarians and Thailates.

Imagine Hungarian, Spanish, Mexican cuisine without paprika is impossible.

Where can you add a paprika?

• Paprika is exceedable with meat and a bird, so it is necessarily part of the wigging and stew white and red meat.
• And the Mexican dishes almost all contain this ingredient, so it is where most of the red seasoning is exported.

Trying to add a paprika in a mixture with garlic, coriander and a basil in mashed potatoes - and the appetite at the table will be otmnaya, and there are many benefits from such a dish!

• In a small amount, paprika can be added to seafood, such as shrimps, crabs and even cancer.
• To make soups of unique taste, you can add a small pinch there.
• Tomatoes, beans, cabbage, potatoes, cottage cheese, scrambled eggs, sauces, ketchups, tomato juices - this is not the entire list, with which the paprika is perfectly combined.
• For marinade, you can use a mixture with garlic, coriander, basil, laurel sheet, nutmeg, dill and parsley.
• Spice is suitable for multiple dishes, and combined with many other seasonings.

Therefore, boldly use it in any mixtures for meat, birds, vegetables (especially cabbage and tomatoes), for fish and mollusks, omelets, cheese and even cottage cheese, and in all vegetable soups.

Classic Dishes with Paparika

Paprika nice to add:

• in Gulash,
• chili sauce,
• paprikash,
• fish Soup "Halasle",
• stuffed eggs and stuffed peppers,
• ratatu
• any mexican dishes.

Hungarian goulash with paprika

The most famous dish with paprika is a Hungarian goulash with meat and potatoes.

Hungarian paprikash

If you contact Hungarian chefs, then the first thing that will be spent is paprika, the dish in which the central place does not occupy meat, but sour cream and paprika.

What is the paprika seasoning?

Paprika is well combined with garlic, basil, laurel sheet, sharp varieties of chili pepper.

Description

Paprika is a long-term shrub with a reprehensive shoots and a fruit in the form of a fleshy pillary pepper. Paprika is also called seasoning, ground from dried sweet pepper of red varieties, which differ in the minimum burning. The birthplace of paprika is South America, where it is grown as a long-term semi-staple, and in Russia, Moldova, in Ukraine, in Kyrgyzstan, Uzbekistan, Kazakhstan, it cultivates in culture as an annual plant. The most common paprika in Turkey, Hungary and the USA.

Spanish researchers brought red pepper to Europe, and the plant was cultivated by centuries, losing their sharp taste and turning into a sweet-dog paprika. It is known that in Hungary Parika first appeared in the XVII century, when the country was in the Turkish power. For a long time The seasoning remained the belonging of a simple people, without causing interest to know. Today, Parpika is the main spice of Hungary and the population of the country produces seven of its varieties that differ in sharpness and color.

The most popular variety of spices is the "sweet paprika" - medium grinding powder, dark red shade with a light pleasant aroma. For her preparation, the seeds and the core of pepper are removed, the pods are dried and grinding. In Hungary, they prefer more sharp views, for example, the "royal paprika", during the production of which the seeds are not deleted.

Application in cooking

Paprika is widely used in cooking Hungarian, Spanish, Mexican, Indian, Moroccan, German cuisine. Without seasonings, the most famous Hungarian paprikash is not accounted for - roasted pieces of meat with sour cream, thick meat soup-goulash, cooked in a pot, perklt and tokhan. Sweet red pepper can be added to potatoes in combination with basil, coriander and garlic.

The taste of paprika gives an additional note of the piquancy of soups, sauces, rigs, salads, meat (especially pork and chicken), vegetables, cheese, fish, seafood and even cottage cheese. The seasoning is part of the mixtures for barbecue and is used as a dye in the food industry.

Chemical composition

The seasoning contains capsaicin, which gives paprika sharpness, painting products of carotenoids, essential oils, minerals, fats, proteins, sugar, vitamin C (its number in spices is greater than in citrus).

Useful properties of paprika

Red pepper excites appetite, improves intestinal motorcycles, enhances the operation of the pancreas. Biology active substances The paprika has a beneficial effect on the blood system, reducing blood clotting and thus preventing the formation of thromboms. With systematic use of seasoning, the metabolism is activated, immunity increases, potency. Paparik is useful to include in the diet in some diseases of the gastrointestinal tract and obesity.

The juice of red pepper is applied in folk medicine in disorders of the growth of nails and hair, acne, furunculese. Sweet peppers are kept in vegetable oil and then rubbed it into mosses, radiculitis and rheumatism.

Contraindications

Sweet red pepper can not be used in violations of heart rhythm, coronary heart disease in heavy form, hypertension, ulcer of the stomach and duodenal intestine, hyperacid gastritis (with increased acidity of gastric juice), exacerbation of chronic liver disease and kidney disease, nonspecific ulcerative colitis, chronic hemorrhoids, epilepsy , insomnia, acute pancreatitis and cholecystitis.

The red pepper itself is called the paprika, and the spice from it. South America is considered the birthplace of red chill peppers. Turks brought the Red Gold to Hungary "Red Gold" in the XVII century. Hungarians found a suitable word in Serbo-Croatian language - "Par", it turned out a "a park" from it, and in the end, the spice began to call "Paprika." From Hungary, the spice spread across Europe. In Russia and Belarus, Parpika appeared no more than a century ago, but already failed to the cooks and became a very popular seasoning.

Sort

Paprika - seasoning, smiling from dried sweet or weak meaty pepper of red varieties. For the manufacture of powder, the fruits of red peppers are first dried, and then grind. Depending on the grade of pepper and the share of seeds in the Poppika powder there are different in sharpness. This seasoning has a wide color gamut From light yellow to red-brown. The best paprika pepper is the fleshy fruits of the bright red color of the sweet bell pepper. They remove the core and seeds, dried the flesh, and then rub into powder. It turns out a warm spice, bright color With a slight sweet taste.

Pink paprika to taste saturated and acute. Delicious - very pleasant taste, absolutely not acute, semi-sweet, which will have to taste to lovers of sweet spices, it is easy to determine by the characteristic gloss of powder. Most often in cooking, a noble paprika is consumed. This kind of paprika has juicy dark color and a thin aroma.

Application

Paprika is used in Mexican, Spanish, Hungarian, German cuisine. It is added to almost all meat dishes, especially well it is combined with chicken and pork. However, you should not add this spice when frying, paprika is easily burning, acquiring a bitter taste. It is perfectly combined with vegetables, especially tomatoes and cabbage. It is very often added to soups, based on paprika prepare a variety of sauces.

With the addition of this seasoning, a famous dish of Hungarian cuisine is prepared: chicken with paprika. Paprika is part of the famous "barbecue" seasoning. The usual potato mashed potatoes, if you fill it with a paprika in combination with garlic, coriander, basil, camber and powder lavra leafwill turn into an appetizing and delicious garnish. In addition to taste and smell of paprika changes the color of the dish - paints food in red or orange colorBut it happens only when heated.

Good paprika should be bright red. Dirt-brown color indicates low quality or long-term storage. Keep your paprika in a dry dark place because sunlight Kills her taste and aroma.

Composition and properties

In the paprika contains vitamin C several times more than in citrus. It improves blood circulation, excites appetite. In addition, the paprika improves digestion and strengthens the pancreas operation, helps with rheumatism.

Interesting fact

Hungarian cuisine is unthinkable without four foods: flour, swine fat, sour cream and most importantly - paprika. It is estimated that the average Hungarian eats half a kilogram of paprika for the year. This indicator does not boast any country. For comparison: A resident of neighboring Balkan countries consumes no more than 200 g, and Germany - about 100. The love of Hungarians to this seasoning is so great that they founded the unique Paprika Museum. And the name of the main national dish of Hungary speaks for itself - Paropasch.

Surely, many know what paprika is. This is a spice made of dried bell pepper or chili fruits, as well as their mixtures. It is often associated with Hungary, since it is one of the main ingredients of this country. The seasoning is used in many kitchens in the world to add taste and aroma to various products or their combinations.

The color of the paprika varies from bright orange to dark red. To enhance taste, some manufacturers add a little paprika to it gives their own color and aroma when heated. Thus, the addition of seasoning in a cold dish will change little taste. For this reason, it is recommended to mix the spice with a small amount of hot oil before adding to the kushanye.

What is paprika? A bit of history

The plant from which the Hungarian version of the spice is produced, grown from 1529 by the Turks in Buda (these days it is the area of \u200b\u200bBudapest). The first write on the use of the word "paprika" on english language dated 1896 year. It happened from the Serbian-Croatian word papar (which means "pepper"). Nowadays, the word "paprika" entered into a large number of languages.

Today, this spice is produced industrially in a number of countries, including Hungary, Serbia, Spain and some regions of the United States. It is used as an ingredient to prepare a huge number of dishes around the world. Paprika is mainly applied mainly with fresh vegetables, rice, stewed meat and soups, as well as in the ingredient for sausages in a mixture with other spices.

Speaking about what paprika is, it is worth noting that it is distinguished by three main varieties: light, moderately sharp and very sharp. In addition, there is a Spanish paprika, which has a pronounced smoke smell. This is explained by the fact that in the process of preparation, pepper is dried using burning oak wood.

What is it useful?

Regardless of the type of paprika is rich in vitamin C, most of which is preserved when cooking. This spice also has a high iron content and is a source of beta-carotene, which in the body turns into vitamin A. It contains a number of other vitamins, minerals, dietary fibers and antioxidants, as well as some protein.

What is paprika? Application in different countries

In modern European cuisines, it is used to prepare various meat dishes and seasonings. The National Hungarian Product - Goulash - is thick and spicy soup with beef, vegetables and sauce, seasoned with this special. Also paprika (ranging on it) is often used in Italian and served with mussels, crabs and shrimps. It is added to risotto and as a spice to cheeses, such as Mozarelle and

Paprika is very popular and in here it is used in combination with olive oil and added to beef or lamb meat dishes. In Morocco, the red paprika is a popular seasoning and the main ingredient of many spicy mixtures used to prepare meat with fruit.

Paprika is a red sweet pepper from which the seasoning season is made. In XVII, this red gold was brought to Hungary from South America, which is the birthplace of the plant. In Serbo-Croatian language there was a suitable word "Par" for the name of the overseas product, and later it was transformed into Paprika. Later, the paprika spread throughout the European territory, but in Russia it appeared only at the beginning of the twentieth century, but this did not prevent local culinary culinary to evaluate her in dignity.

Parika seasoning is a powder grilled from sweet or weak dried pepper. The manufacture of red fleshy juicy peppers are running, which are dried in the sun, and then grind. There are many varieties that are different in color and harness, so the color gamut seasoning varies from light yellow to brownish red. However, Bulgarian pepper is considered the best for the manufacture of seasoning, which has a sweet taste and a strong aroma, these peppers are cleaned of seeds and cores, dried and then triturated into powder. As a result, a spice of a warm red shade with a slight sweet aftertaste is obtained.

A pink paprika is considered more saturated and acute. There is a delicious variety that does not have sharply, she is semi-sweet and like many spice lovers. Her characteristic feature - This is an external gloss of powder. But most often in cooking is used noble, as it has the brightest fragrance, and its color is very dark and rich.

Application of spices

Paprika love in such kitchens as Mexican, German, Hungarian and Spanish. Without it, there is almost no meat dish, especially pork or chicken. But it is necessary to remember that when frying the paprika can not be added, for it has an unpleasant property to quickly burn, and it is lost from this to it and the flavor is lost. Vegetables are also perfectly combined with this specialist, especially it concerns cabbage and tomatoes. Many sauces and soups are prepared with the addition of paprika.

Famous dish "Chicken with Paprika" is business card Hungarian cuisine. The famous "barbecue" seasoning is also not done without a red powder. And even the ordinary potato mashed potatoes becomes just a festive garnish, if you twist it with a basil, camber, garlic and paprika. In addition, the paprika gives dishes not only the taste and aroma, when heated it gives food reddish or orange.

When this spice is selected, it is necessary to remember that the product of good quality should have a bright color if it is dim or having a dirty gray color, then this product of the lowest variety or stored inappropriately. At home, you need to store your paprika in a dark and cool place, as the sun's rays destroy it.

Composition I. beneficial features

Paprika boasts high content Vitamin C, it is even more in it than in lemones. With this seasoning, it is possible to establish blood circulation, improve your appetite, put in order the digestion and state of the pancreas, it is also useful in rheumatism.

Interestingly, Paprika is one of the four main Hungarian products (except for it, sour cream, pork fat and flour are considered. Every year, the average Hungarian eats off the Parika Polona. But not only in this country respect the red spice, it is eaten in the Balkans for 200 g per year, and the Germans consume it every year per person per person. But still in Hungary Paprika love most of all, there is already a unique museum dedicated to this product, and the National Hungarian dish is nothing more than Paropasha.

Harm and contraindications

This spice is contraindicated in hypertension, arrhythmias, heavy forms of IBS, ulcerative disease of the stomach and duodenum, non-specific ulcerative colitis, acute pancreatitis and cholecystitis, gastritis with increased acidity of gastric juice, diseases of the liver and kidneys, chronic hemorrhoids, insomnia and in case of individual intolerance.

Popular seasoning in the form of a red powder made of Capsicum Annuum podpid by its drying and subsequent grinding. Paprika hammer is made from the weakly varieties of the plant, the birthplace of which is South America. Now it is cultivated in Hungary, Spain, USA, Turkey.

The seasoning has burning, sharp and slightly sweet taste, as well as rich color.

Views

Paprip hammer is divided into categories depending on the acute, which on the scale of the Skovylla varies from 0 to 1000 units. The degree of acute is regulated by the content in the powder of the podular partitions-membranes and pepper seeds.

Several varieties of paprika are distinguished:

delicate is distinguished by the average degree of grinding, slightly ground

noble sweet - one of the most popular varieties, with a thin aroma, medium grinding, a little sharp

semi-sweet paprika - sweet, slightly sharp paprika, light red. It can not be fascinated, because due to the high content of sugar, it quickly caramelizes.

special - paprika bright red color small sugar grinding

pink - distinguished by light red color, medium sharpness, strong aroma and medium

tender - has a mild taste, without sharpness, medium grinding

acute - has a yellow-brown color, an average degree of grinding, severe sharpness.

Structure

Paprika hammer contains sugar, capsaicin, alkaloid, vitamins C, A, B1, B2, P, bold and essential oil, steroid saponins.

Using

Paprika hammer is used in Hungarian, Spanish, German, Mexican cuisine. It is added when cooking pork, chicken, tomatoes, cabbage, beans, potatoes, cottage cheese, cheese, fish, eggs, seafood, sauces, salads, soups, goulash, chili, rice.

In Hungary, where the hammer paprika is particularly popular, without it, bogram, Poklt, Paprikash.

Ground pepper forms successful taste combinations With coriander, garlic, skewer, basil, laurel sheet, nutmeg, parsley, dill, fragrant pepper, cardamommon, mayoran, ginger, Tminamon, Saffron, Rosemary.

When paprika is heated, paints food into orange or red.

How to choose

When choosing paprika, you need to pay attention to its color: it must be rich red or orange. If the color is dirty red, then the spice has already spoiled.

Storage

Hammer paprika is stored in a dark dry place, away from sunlight.

Beneficial features

Paprika improves appetite, the work of the digestive organs, improves blood circulation, relieves pain in the joints, tones the body.

Paprika, sweet ham pepperit is rich in such vitamins and minerals as: vitamin A - 273.7%, Bat-carotine - 523.2%, vitamin B1 - 22%, vitamin B2 - 68.3%, vitamin B5 - 50.2% vitamin B6 - 50.2%, vitamin B6 107.1%, vitamin B9 - 12.3%, vitamin E - 194%, vitamin K - 66.9%, vitamin PP - 50.3%, potassium - 91.2%, calcium - 22.9%, magnesium - 44.5%, phosphorus - 39.3%, iron - 117.4%, manganese - 79.5%, copper - 71.3%, selenium - 11.5%, zinc - 36.1%

What is the paprika, sweet ground pepper

• Vitamin A Responsible for normal development, reproductive function, skin health and eyes, maintaining immunity.
• In carotine It is a provitamin A and has antioxidant properties. 6 μg beta-carotene is equivalent to 1 μg vitamin A.
• Vitamin B1. It is part of the most important enzymes of carbohydrate and energy exchange, providing the body with energy and plastic substances, as well as metabolism of branched amino acids. The disadvantage of this vitamin leads to serious disorders from the nervous, digestive and cardiovascular systems.
• Vitamin B2. Participates in oxidation reactions, contributes to an increase in the susceptibility of color with a visual analyzer and dark adaptation. Insufficient consumption of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, a violation of light and twilight vision.
• Vitamin B5. Participates in protein, fat, carbohydrate exchange, the exchange of cholesterol, the synthesis of a number of hormones, hemoglobin, contributes to the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. The lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6. Participates in maintaining an immune response, braking and excitation processes in the central nervous system, in the transformations of amino acids, tryptophan metabolism, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining the normal level of homocysteine \u200b\u200bin the blood. Insufficient consumption of vitamin B6 is accompanied by a decrease in appetite, disruption of the state of the skin, the development of homocysteinemia, anemia.
• Vitamin B9. As a coenzyme is involved in the metabolism of nucleic and amino acids. Folate deficiency leads to a violation of the synthesis of nucleic acids and protein, the consequence of the inhibition of growth and cell division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the reasons, hypotrophy, congenital deformities and violations of the child's development. A pronounced link is shown between the level of folate, homocysteine \u200b\u200band the risk of cardiovascular diseases.
• Vitamin E. It has antioxidant properties, it is necessary for the functioning of the genital glands, the heart muscle, is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of red blood cells, neurological disorders are observed.
• Vitamin K. Adjusts blood intake. The lack of vitamin K leads to an increase in blood coagulation time, reduced prolromine in the blood.
• Vitamin RR Participates in oxidative reactionary reactions of energy metabolism. Insufficient consumption of vitamin is accompanied by a violation of the normal state of the skin, the gastrointestinal tract and nervous system.
• Potassium It is the main intracellular ion that participates in the regulation of aquatic, acid and electrolyte balance, is involved in the processes of nerve pulses, pressure regulation.
• Calcium It is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to the demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium Participates in energy metabolism, protein synthesis, nucleic acids, has a stabilizing effect for membranes, it is necessary to maintain calcium homeostasis, potassium and sodium. The lack of magnesium leads to hypomagniasia, raising the risk of developing hypertension, heart disease.
• Phosphorus Takes part in many physiological processes, including energy exchange, regulates acid-alkaline balance, is included in phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. The deficit leads to anorexia, anemia, rickets.
• Iron It is part of various proteins, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobine-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese Participates in the formation of bone and connective tissue, is part of the enzymes comprising in the metabolism of amino acids, carbohydrates, catecholamines; We are needed for cholesterol and nucleotide synthesis. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, impaired carbohydrate and lipid metabolism.
• Copper It is part of the enzymes with the redox activity and the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the process of ensuring the tissues of the human body with oxygen. The deficit is manifested by violations of the formation of a cardiovascular system and a skeleton, the development of connective tissue dysplasia.
• Selenium - the essential element of the antioxidant system of protecting the human body, has an immunomodulatory action, participates in the regulation of the action of thyroid hormones. The deficiency leads to a disease of Kashin-Bek (osteoarthritis with multiple deformation of the joints, spine and limbs), diseases of Keshan (endemic myocardiopathy), hereditary thrombaster.
• Zinc More than 300 enzymes are included in the processes of synthesis and decay of carbohydrates, proteins, fats, nucleic acids and in regulation of expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, the presence of malformations of the fetus. Recent studies revealed the ability of high doses of zinc to break the absorption of copper and the contribution to the development of anemia.

Full directory most useful products You can see in the app