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Spice Descriptions and Uses

Paprika - capsicum tetragonum

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Paprika is derived from sweet red peppers. These are not the same sweet reds we get in our markets. They tend to be slightly more pointed at their tips and have a more pungent flavour. Hungarian paprika became naturalized in Hungary after travelling there via Spain and Morocco from its origins in southern Mexico. Spanish paprika comes from a similar pepper called the pimiento (pimento).

 

Flavour:

Hungarian sweet: starts with a sweet and sour tone on the tip of the tongue.

Spanish: similar to Hungarian but with a very slight hotness.

 

How to Use:

Great as a colourful garnish on many dishes including casseroles, dips, salads, omelets. potatoes and cream soups. Use to flavour soups, egg dishes, stews, chicken, coleslaw, tomato and meat sauces, stuffings, fish, meats and vegetable dishes and rice.

 

Measuring:

Meat coatings 1 tablespoon in a 1/2 cup flour for dredging meat

Salad dressing 1/4 teaspoon in a cup of oil and vinegar with other herbs

Vegetables 1/2 teaspoon in a 1/4 cup butter for frying potatoes or vegetables

Welsh rabbit 1 teaspoon per cup of welsh rabbit sauce

Hungarian Goulash 1 tablespoon per 2 to 3 pounds beef

 

Other Info:

Paprika contains more vitamin C than citrus fruits and is an excellent source of vitamin A.

 

Paprika Capsicum annuum

Nutrient

Units

1 tsp

-------

2.10 g

Proximates

Water

g

0.200

Energy

kcal

6.069

Energy

kj

25.389

Protein

g

0.310

Total lipid (fat)

g

0.272

Carbohydrate, by difference

g

1.171

Fiber, total dietary

g

0.439

Ash

g

0.147

Minerals

Calcium, Ca

mg

3.717

Iron, Fe

mg

0.495

Magnesium, Mg

mg

3.885

Phosphorus, P

mg

7.245

Potassium, K

mg

49.224

Sodium, Na

mg

0.714

Zinc, Zn

mg

0.085

Copper, Cu

mg

0.013

Manganese, Mn

mg

0.018

Selenium, Se

mcg

0.084

Vitamins

Vitamin C, total ascorbic acid

mg

1.493

Thiamin

mg

0.014

Riboflavin

mg

0.037

Niacin

mg

0.322

Pantothenic acid

mg

0.037

Vitamin B-6

mg

0.043

Folate, total

mcg

2.226

Vitamin B-12

mcg

0.000

Vitamin A, IU

IU

1272.684

Vitamin A, RE

mcg_RE

127.260

Vitamin E

mg_ATE

0.014

Lipids

Fatty acids, total saturated

g

0.044

4:0

g

0.000

6:0

g

0.000

8:0

g

0.000

10:0

g

0.000

12:0

g

0.005

14:0

g

0.011

16:0

g

0.020

18:0

g

0.007

Fatty acids, total monounsaturated

g

0.026

16:1 undifferentiated

g

0.003

18:1 undifferentiated

g

0.023

20:1

g

0.000

22:1 undifferentiated

g

0.000

Fatty acids, total polyunsaturated

g

0.175

18:2 undifferentiated

g

0.156

18:3 undifferentiated

g

0.019

18:4

g

0.000

20:4 undifferentiated

g

0.000

20:5 n-3

g

0.000

22:5 n-3

g

0.000

22:6 n-3

g

0.000

Cholesterol

mg

0.000

Phytosterols

mg

3.675

Paprika