Ground paprika, which has been grown extensively since the eighteenth century, has long since ceased to be a spice that is found only in Hungarian cuisine. By varying the type of peppers and the parts of the plant that are used to produce it, the flavor and degree of spiciness can be strongly influenced. Ground paprika has a wide range of culinary uses.
From Wikipedia: “Paprika (US English more commonly Listeni/pəˈpriːkə/, British English more commonly Listeni/ˈpæprɪkə/) is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper. In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made.
Although paprika is often associated with Hungarian cuisine, the peppers from which it is made are native to the New World and were later introduced to the Old World. Originating in central Mexico, paprika was brought to Spain in the 16th century. The seasoning is also used to add color to many types of dishes. ...
Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids.”
“Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively pronounced by heating it in oil.
Hungarian paprika is often specified in recipes because it is unique. It is bright red and said to be sweeter than the same paprika grown in other soils and climates. In paprikash (paprika gravy: a combination of broth, paprika, and sour cream), Hungarian paprika is commonly used. In Moroccan cuisine, paprika (tahmira) is usually augmented by the addition of a small amount of olive oil blended into it.”
“The red, orange or yellow color of paprika powder derives from its mix of carotenoids. Yellow-orange paprika colors derive primarily from α-carotene and β-carotene (provitamin A compounds), zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin.”
“In a typical serving size of one teaspoon (2 grams), paprika supplies 6 calories and is rich in vitamin A (21% of the Daily Value), but provides no other nutrients in significant content.”
“Paprika is produced in various places including Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States. Hungary is a major source of commonly-used paprika. ...
The Hungarian varieties are more robust and considered superior. The Spanish varieties are sweeter and milder. Most tables in Hungary are set with salt and hot paprika (not black pepper) shakers. One particular variety, the 'rose', known for its sweet aroma and brilliant color, is prized above all others. Hungarian agricultural authorities fiercely guard their plants and seeds and twice as much acreage is devoted to peppers as any other crop.
Due to the favourable climate and geographical conditions, Hungarian paprika has a bright red colour and a distinctive rich flavour that allowed Hungary to become one of the leading paprika producers in the world ... Kalocsa and Szeged in the southern part of Hungary are the heart of paprika production in Hungary. These regions have the highest amount of sunny hours a year and paprika plants need lots of sunshine to get ripe and sweet.
Spanish paprika (pimentón) is available in three versions — mild (pimentón dulce), moderately spicy (pimentón agridulce), and very spicy (pimentón picante). Some Spanish paprika, like pimentón de la Vera, has a distinct smoky flavor and aroma as it is dried by smoking, typically using oak wood.
The Netherlands is a major production and distribution source of paprika as well, especially grown in greenhouses, while China is the world's biggest exporter of sweet paprika for use as a coloring agent as of 2016.”
|Nutritional Information per 100g||2000 kCal|
|Saturated Fats||2.1 g||10.7%|
|Carbohydrates (inc.dietary fiber)||54 g||20.0%|
|Protein (albumin)||14 g||28.3%|
|Cooking Salt (Na:68.0 mg)||173 mg||7.2%|
|Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal|
|Vit||Vitamin A, as RAE||2'463 µg||308.0%|
|Vit||Vitamin E, as a-TEs||29 mg||243.0%|
|Vit||Vitamin B6 (pyridoxine)||2.1 mg||153.0%|
|Min||Iron, Fe||21 mg||151.0%|
|Elem||Potassium, K||2'280 mg||114.0%|
|Vit||Vitamin K||80 µg||107.0%|
|Vit||Riboflavin (vitamin B2)||1.2 mg||88.0%|
|Min||Manganese, Mn||1.6 mg||80.0%|
|Min||Copper, Cu||0.71 mg||71.0%|
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
|Essential amino acids||2000 kCal|
|Threonine (Thr, T)||0.49 g||53.0%|
|Valine (Val, V)||0.75 g||47.0%|
|Isoleucine (Ile, I)||0.57 g||46.0%|
|Phenylalanine (Phe, F)||0.61 g||39.0%|
|Leucine (Leu, L)||0.92 g||38.0%|
|Lysine (Lys, K)||0.69 g||37.0%|
|Tryptophan (Trp, W)||0.07 g||28.0%|
|Methionine (Met, M)||0.2 g||22.0%|
|Vitamin A, as RAE||2'463 µg||308.0%|
|Vitamin E, as a-TEs||29 mg||243.0%|
|Vitamin B6 (pyridoxine)||2.1 mg||153.0%|
|Vitamin K||80 µg||107.0%|
|Riboflavin (vitamin B2)||1.2 mg||88.0%|
|Niacin (née vitamin B3)||10 mg||63.0%|
|Pantothenic acid (vitamin B5)||2.5 mg||42.0%|
|Thiamine (vitamin B1)||0.33 mg||30.0%|
|Folate, as the active form of folic acid (née vitamin B9 and B11)||49 µg||25.0%|
|Vitamin C (ascorbic acid)||0.9 mg||1.0%|
|Vitamin D||0 µg||< 0.1%|
|Essential macroelements (macronutrients)||2000 kCal|
|Potassium, K||2'280 mg||114.0%|
|Magnesium, Mg||178 mg||47.0%|
|Phosphorus, P||314 mg||45.0%|
|Calcium, Ca||229 mg||29.0%|
|Sodium, Na||68 mg||9.0%|
|Essential trace elements (micronutrients)||2000 kCal|
|Iron, Fe||21 mg||151.0%|
|Manganese, Mn||1.6 mg||80.0%|
|Copper, Cu||0.71 mg||71.0%|
|Zinc, Zn||4.3 mg||43.0%|
|Selenium, Se||6.3 µg||11.0%|