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Paprika spice

BOTANICAL NAME: Capsicum annuum

FAMILY NAME: Solanaceae

OTHER NAMES: Hungarian pepper, sweet paprika, rose paprika, pimento pepper;

French: piment
German: paprika
Spanish: pimenton, pimento colorado
Italian: paprica

A fine powder made .from specially mild varieties of pepper, the .fruit from the Capsicum annuum, which were originally taken to Hungary by the Turks. The core and seeds are removed, then the flesh is dried and powdered, which results in the characteristic rich red colour. Paprika is mild to pungent and sweet with a hint of bitterness: always check the label, which will give a guide to its pungency.

Hungarians have adopted this as their national spire, using it generously in their famous goulashes, stews and chicken dishes. Paprika also has an affinity with Spanish and Portuguese cuisines.

Crops are grown in Andalucía and Extremadura in Spain, and in Portugal. About half the Spanish crop, which can often be quite pungent, is exported to the USA.

If you find the true fresh paprika peppers, which are very like ordinary or sweet red peppers, but more pointed, try stuffing them with minced lamb seasoned with oregano or thyme, cooked in a tomato sauce - they are excellent.