View source for Biology:Paprika

{{Short description|Spice made from red peppers}}
{{Infobox food
| name = Paprika
| image = File:Pimentón Tap de Cortí (cropped).jpg
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| caption = Mallorcan ''pimentón tap de cortí'' paprika
| alternate_name = 
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| serving_size = 100 g
| calories = 282<!-- nutrition data from https://ndb.nal.usda.gov/ndb/search/list?qlookup=02028 -->
| calories_ref =
| protein = 14
| fat = 13
| carbohydrate = 54

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}}
'''Paprika''' (US {{IPAc-en|p|ə|ˈ|p|ɹ|i|k|ə}}, {{IPAc-en|p|æ|ˈ|p|ɹ|i|k|ə|audio=En-Paprika (American).oga}};<ref name="Cite OED|paprika">{{Cite OED|paprika}}</ref> UK {{IPAc-en|ˈ|p|æ|p|ɹ|ɪ|k|ə}}, {{IPAc-en|p|ə|ˈ|p|ɹ|iː|k|ə}}<ref name="Cite OED|paprika"/>) is a spice made from dried and ground red peppers.<ref>{{cite web |url=https://encyclopedia2.thefreedictionary.com/pepper |title=pepper |access-date=April 7, 2017 |via=The Free Dictionary}}</ref> It is traditionally made from ''[[Biology:Capsicum annuum|Capsicum annuum]]'' varietals in the Longum [[Biology:Cultivar group|group]], including chili peppers. Paprika can have varying levels of heat, but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder.<ref>{{cite journal |last1=Derera |first1=Nicholas F. |last2=Nagy |first2=Natalia |last3=Hoxha |first3=Adriana |title=Condiment paprika research in Australia |journal=Journal of Business Chemistry |date=January 2005 |volume=2 |issue=1 |pages=4–18 |url=https://www.businesschemistry.org/article/?article=91 |access-date=March 22, 2020 |archive-date=August 3, 2019 |archive-url=https://web.archive.org/web/20190803070932/https://www.businesschemistry.org/article/?article=91 |url-status=dead }}</ref><ref>{{Cite web |last=Bray |first=Matt |date=2022-04-02 |title=Is Paprika Spicy? |url=https://pepperscale.com/is-paprika-spicy/ |access-date=2023-06-18 |website=PepperScale |language=en-US}}</ref> In some languages, but not English, the word ''paprika'' also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum [[Biology:Cultivar group|group]] (e.g., bell peppers).<ref name="FarooqiSreeramu2005">{{cite book|author1=Azhar Ali Farooqi|author2=B. S. Sreeramu|author3=K. N. Srinivasappa|title=Cultivation of Spice Crops|url=https://books.google.com/books?id=7KPUlXxOYZAC&pg=PA336|access-date=22 August 2010|year=2005|publisher=Universities Press|isbn=978-81-7371-521-1|pages=336–}}</ref><ref name="peppers"/>{{rp|5, 73}}

All capsicum varieties are descended from wild ancestors in [[Earth:North America|North America]], in particular Central Mexico, where they have been cultivated for centuries.<ref>{{cite web|author=Latham, Elizabeth|url=http://www.stuff.co.nz/life-style/food-wine/1756288|title=The colourful world of chillies|work=Stuff.co.nz|date=2009-02-03|access-date=2009-03-08}}</ref> The peppers were subsequently introduced to the [[Earth:Old World|Old World]], when peppers were brought to {{wipe|Spain}} in the 16th century. The seasoning is used to add flavor and color to many types of dishes in diverse cuisines.

The trade in paprika expanded from the [[Place:Iberian Peninsula|Iberian Peninsula]] to [[Earth:Africa|Africa]] and [[Earth:Asia|Asia]]<ref name="peppers">{{cite book |last1=Andrews |first1=Jean |title=Peppers: The Domesticated Capsicums |date=1995 |publisher=University of Texas Press |location=Austin, Texas |isbn=9780292704671 |page=8 |edition=New |url=https://books.google.com/books?id=SsjvX31EMekC&q=paprika |access-date=October 20, 2016}}</ref>{{rp|8}} and ultimately reached [[Place:Central Europe|Central Europe]] through the [[Place:Balkans|Balkans]], which was then under [[Place:Ottoman Empire|Ottoman]] rule. This helps explain the Serbo-Croatian origin of the English term. In [[Social:Spanish language|Spanish]], paprika has been known as ''pimentón'' since the 16th century, when it became a typical ingredient in the cuisine of western Extremadura.<ref name="peppers"/>{{rp|5, 73}} Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in [[Place:Austria-Hungary|Hungary]] until the late 19th century.<ref name="glossary">{{cite book |last1=Ayto |first1=John |title=The Glutton's Glossary: A Dictionary of Food and Drink Terms |date=1990 |publisher=Routledge |location=London |isbn=9780415026475 |page=205 |url=https://books.google.com/books?id=vAQOAAAAQAAJ&q=paprika |access-date=20 October 2016 |language=en}}</ref>

Paprika can range from mild to hot{{snd}}the flavor also varies from country to country{{snd}}but almost all plants grown produce the sweet variety.<ref name="memoir">{{cite book|last1=Sasvari|first1=Joanne|title=Paprika: A Spicy Memoir from Hungary|date=2005|publisher=CanWest Books|location=Toronto, ON|isbn=9781897229057|page=202|url=https://books.google.com/books?id=cdfiz5IS22QC|access-date=20 October 2016}}</ref> Sweet paprika is mostly composed of the [[Biology:Fruit anatomy|pericarp]], with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, [[Biology:Ovule|ovule]]s, and [[Biology:Sepal|calyces]].<ref name="peppers"/>{{rp|5, 73}} The red, orange or yellow color of paprika is due to its content of [[Biology:Carotenoid|carotenoid]]s.<ref name="ijms"/>

==History and etymology==
[[File:1902-11-17,_La_Ilustración_Artística,_Abriendo_el_pimiento,_Medina_Vera.jpg|thumb|Opening the pepper, an illustration of Medina Vera]]
Peppers, the raw material in paprika production, originated from [[Earth:North America|North America]], where they grow in the wild in Central Mexico and have for centuries been cultivated by the peoples of Mexico. The peppers were later introduced to the [[Earth:Old World|Old World]], to Spain in the 16th century, as part of the [[Biology:Columbian exchange|Columbian exchange]].<ref name=GRIN>{{GRIN |311784| access-date = 29 May 2023}}</ref><ref>{{cite web|author=Latham, Elizabeth|url=http://www.stuff.co.nz/life-style/food-wine/1756288|title=The colourful world of chillies|work=Stuff.co.nz|date=2009-02-03|access-date=2009-03-08}}</ref> 

The plant used to make the Hungarian version of the spice was first grown in 1569. [[Place:Central Europe|Central Europe]]an paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, which he grafted onto other plants.<ref name="memoir"/>

The first recorded use of the word ''paprika'' in English is from 1831.<ref name="Encyclopaedia">{{cite book|last1=Lieber|first1=Francis|title=Encyclopaedia Americana|date=1831|page=476|url=https://books.google.com/books?id=0e0IAAAAQAAJ&pg=PA476|access-date=20 October 2016|language=en}}</ref> The word derives from the [[Social:Hungarian language|Hungarian]] word ''paprika'',<ref>{{cite book |title=A Magyar Nyelv Történeti-Etimológiai Szótára |trans-title=The Historical-Etymological Dictionary of the Hungarian Language |date=1976 |location=Budapest |publisher=Akadémiai Kiadó |volume=3 |page=93}}</ref> which derives from the Serbo-Croatian word {{lang|sh-Latn|paprika}}, which is a diminutive of {{lang|sh-Latn|[[Biology:Black pepper|papar]]}},{{cn|date=January 2023}} which in turn was derived from the [[Social:Latin|Latin]] ''[[Biology:Piper (plant)|piper]]'' or modern Greek ''piperi'', ultimately from [[Social:Sanskrit|Sanskrit]] ''pippalī''.<ref name="etymdict">{{cite web|url=http://www.etymonline.com/index.php?term=paprika |title=Online Etymology Dictionary |publisher=Etymonline.com |access-date=November 4, 2011}}</ref> ''Paprika'' and similar words, including ''peperke'', ''piperke'', and ''paparka'', are used in various languages for bell peppers.<ref name="peppers"/>{{rp|5, 73}}

==Production and varieties==
[[File:Paprika Vendor Budapest big hall.jpg|thumb|Hungarian paprika vendor in the [[Place:Budapest|Budapest]] Great Market Hall]]
Paprika is produced in various places including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States.<ref>{{cite web|url=http://www.foodreference.com/html/artpaprika.html |title=Paprika&nbsp;— Food Facts |publisher=Food Reference |access-date=November 4, 2011}}</ref><ref name="asia">{{cite book |title=The Complete Book on Spices & Condiments (With Cultivation, Processing & Uses) |edition=2nd |publisher=Asia Pacific Business Press |author=NIIR Board of Consultants & Engineers |year=2006 |pages=133–135 |isbn=8178330385 |url=https://books.google.com/books?id=039ZCwAAQBAJ&pg=PR88 }}</ref>

=== Hungarian ===
Hungary is a major source of paprika,<ref name=asia/> and it is the spice most closely associated with Hungary.<ref name=":0">{{Cite book|last=Gergely|first=Anikó|url=https://www.worldcat.org/oclc/566879902|title=Culinaria Hungary|date=2008|publisher=H.F. Ullmann|others=Ruprecht Stempell, Christoph Büschel, Mo Croasdale|isbn=978-3-8331-4996-2|location=Potsdam, Germany|pages=16–23|oclc=566879902}}</ref> The spice was first used in Hungarian cuisine in the early 19th century.<ref name=":0" /> It is available in different grades:
* Noble sweet (''Édesnemes''){{snd}}slightly pungent (the most commonly exported paprika; bright red)
* Special quality (''különleges''){{snd}}the mildest (very sweet with a deep bright red color)
* Delicate (''csípősmentes csemege''){{snd}}a mild paprika with a rich flavor (color from light to dark red)
* Exquisite delicate (''csemegepaprika''){{snd}}similar to ''delicate'', but more pungent
* Pungent exquisite delicate (''csípős csemege, pikáns''){{snd}}an even ''more'' pungent version of ''delicate''
* Rose (''rózsa''){{snd}}with a strong aroma and mild pungency (pale red)
* Semi-sweet (''félédes''){{snd}}a blend of mild and pungent paprikas; medium pungency
* Strong (''erős''){{snd}}the hottest paprika (light brown)<ref name=asia/>

=== Spanish (''pimentón'') ===
There are three versions of Spanish paprika (''pimentón''){{snd}}mild (''pimentón dulce''), mildly spicy (''pimentón agridulce'') and spicy (''pimentón picante'').

The most common Spanish paprika, ''pimentón de la Vera'', has a distinct smoky flavor and aroma, as it is dried by smoking, typically using [[Biology:Oak|oak]] wood.<ref>{{cite web|url=http://spanishfood.about.com/od/essentialingredients/a/paprika.htm|title=Spanish Paprika&nbsp;— Pimentón|date=March 2, 2011|publisher=Spanishfood.about.com|access-date=November 4, 2011|archive-date=January 9, 2017|archive-url=https://web.archive.org/web/20170109122354/http://spanishfood.about.com/od/essentialingredients/a/paprika.htm|url-status=dead}}</ref>  Currently, according to the Denomination of Origin Regulation Council (Consejo Regulador de la DOP "Pimentón de La Vera"), the crop of La Vera paprika covers around {{convert|1,500|ha|acre}} and has an annual production of {{convert|4.5|e6kg|ST|abbr=unit}}, certified as Denomination of Origin.<ref>{{Cite web |date=16 April 2022 |title=Pimentón de La Vera: The King of Spanish Kitchens |url=https://spanishclub.blog/pimenton-de-la-vera-the-king-of-spanish-kitchens/ |website=Spanish Club Blog}}</ref>

''Pimentón de Murcia'' is an unsmoked variety made with bola/ñora peppers<ref>{{cite web |title=Ñora |url=https://www.foodswinesfromspain.com/spanishfoodwine/global/food/products/subproducts/PRG2017762282.html |website=Foods and Wines from Spain |publisher=ICEX |access-date=18 July 2021 |date=22 July 2019 |quote=The ñora is a dried pepper mainly used to make pimentón (a type of Spanish paprika) in Murcia and to season dishes}}</ref> and traditionally dried in the sun or in kilns.<ref>{{Cite news |url=https://www.thespruceeats.com/spanish-paprika-pimenton-3083134 |first1=Lisa |last1=Sierra |first2=Tony |last2=Sierra |title=Pimentón, or Spanish Paprika: Where It Comes from, How It's Made, and More |date=2021-02-02 |work=The Spruce |publisher=Dotdash Meredith |access-date=2023-08-08 }}</ref>

==Usage==
=== Culinary ===
Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rice, stews, and soups, such as goulash, and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices. The flavor contained within the pepper's [[Chemistry:Oleoresin|oleoresin]] is more effectively brought out by heating it in oil.<ref>{{Cite web|url=https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/paprika|title=Paprika - an overview s|website=Sciencedirect.com|access-date=June 10, 2022}}</ref>

Hungarian national dishes incorporating paprika include ''gulyás'', a meat soup, ''pörkölt'', a stew called internationally goulash, and ''paprikash'' (paprika gravy: a Hungarian recipe combining chicken, broth, paprika, and sour cream). In Moroccan cuisine, paprika (''tahmira'') is usually augmented by the addition of a small amount of olive oil blended into it. Many dishes call for paprika (''colorau'') in Portuguese cuisine for taste and color.{{citation needed|date=August 2014}}

===Carotenoids===
The red, orange, or yellow color of paprika powder derives from its mix of [[Biology:Carotenoid|carotenoid]]s.<ref name="ijms">{{cite journal|pmid=24065101|pmc=3794819|year=2013|last1=Gómez-García Mdel|first1=R|title=Biochemistry and molecular biology of carotenoid biosynthesis in chili peppers (''Capsicum'' spp.)|journal=International Journal of Molecular Sciences|volume=14|issue=9|pages=19025–53|last2=Ochoa-Alejo|first2=N|doi=10.3390/ijms140919025|doi-access=free}}</ref> Yellow-orange paprika colors derive primarily from α-carotene and β-carotene (provitamin A compounds), [[Chemistry:Zeaxanthin|zeaxanthin]], [[Chemistry:Lutein|lutein]] and β-cryptoxanthin, whereas red colors derive from [[Chemistry:Capsanthin|capsanthin]] and [[Chemistry:Capsorubin|capsorubin]].<ref name="ijms"/> One study found high concentrations of [[Chemistry:Zeaxanthin|zeaxanthin]] in orange paprika.<ref name="ijms16">{{cite journal|year=2016|last1=Kim|first1=Ji-Sun|title=Carotenoid profiling from 27 types of paprika (''Capsicum annuum'' L.) with different colors, shapes, and cultivation methods|journal=Food Chemistry|volume=201|pages=64–71|doi=10.1016/j.foodchem.2016.01.041|pmid=26868549}}</ref> The same study found that orange paprika contains much more lutein than red or yellow paprika.<ref name="ijms16"/>

===Nutrition===
In a reference serving amount of one [[Teaspoon|teaspoon]] (2 grams), paprika supplies 6 [[Calorie|calorie]]s, is 10% water, and provides 21% of the Daily Value of [[Chemistry:Vitamin A|vitamin A]].<ref name="nd">{{cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/171329/nutrients |title=Spices, paprika |publisher=United States Department of Agriculture |work=[[USDA National Nutrient Database]] |date=2018 |access-date=14 August 2021}}</ref> It provides no other [[Earth:Nutrient|nutrient]]s in significant content.

==See also==
{{div col}}
* Ajvar
* Cayenne pepper
* Chili powder
* Crushed red pepper
* Food powder
* [[Biology:List of Capsicum cultivars|List of ''Capsicum'' cultivars]]
* List of smoked foods
* Paprika Tap de Cortí
* Pimiento
* [[Biology:Thyme|Thyme]]
{{div col end}}

==Gallery==
<gallery mode="packed">
File:Paprika.fruits.three.j.jpg|The various shapes and colors of the peppers used to prepare paprika
File:Paprika pepper farmer in Tanzania (5761933485).jpg|Paprika pepper farmer in Tanzania
File:Cachi 02.jpg|Red peppers in Cachi, Argentina are air-dried before being processed into powder.
File:Dried paprika sale.jpg|Packaged ground and whole dried paprika for sale at a marketplace in [[Place:Belgrade|Belgrade]], Serbia
File:Pimenton-ahumado-candeleda.jpg|Smoked paprika, called ''pimentón'' in Spanish
</gallery>

==References==
{{Reflist}}

==External links==


[[Category:Medicinal plants]]

ms:Pokok Cili
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{{Sourceattribution|Paprika}}