BIO Paprika Red

Paprika grows on a bush that can reach a height of 30-100 cm. The fruits, "paprika pods", come in many shapes, colors and sizes. The round or blocky to elongated narrow and pointed pods reach the size of a fist and weigh up to 250 g. The smooth, shiny skin can be red, yellow, green, but also orange, white, purple and black. Inside there are fruit chambers and seeds. Paprika tastes crispy-fresh and mildly spicy.

Origin

The paprika plant is native to the tropics of South and Central America. Spanish conquerors brought it from there to Europe in the 16th century, where it was initially cultivated as an ornamental plant and only later as a vegetable. Today it is cultivated in numerous countries, including Italy, France, Spain, Greece, Turkey, Hungary, Israel and in many African, Asian, Central and South American countries. Paprika is also an integral part of the vegetable range in Germany today. Paprika is available all year round, most of all from summer to late autumn, especially from Spain, Italy, Hungary, Turkey and the Netherlands.

Main varieties

The distinction between vegetable and spice paprika (peppers, Spanish pepper) is based on the taste or the content of the alkaloid capsaicin, which is much more present in the latter. Spice paprika usually forms pointed pods up to 15 cm long. The flesh is firmer and thicker, hot to very hot (depending on the capsaicin content) and spicy. The small chili peppers are particularly fiery. Another type of paprika besides vegetable and spice paprika is the tomato paprika, which was bred in Hungary a hundred years ago and could be considered a cross between vegetable paprika and tomato. The fruit walls of the tomato paprika are fleshy and juicy. The fruit is sharper in taste than vegetable paprika, but much sweeter. This type of paprika is eaten like tomatoes or other peppers.

Tips

When shopping, make sure that the fruits are firm, smooth and shiny. Wrinkles and spots indicate too long storage with loss of vitamins and aroma. Paprika tastes particularly fine when peeled (for this purpose, briefly pour boiling water over it).

Preparation

Wash the fruits, cut them open, remove the stem, the inner partitions and seeds and use the pods as desired. Paprika is eaten raw, as a salad, stewed or cooked, on its own or together with other vegetables as a warm vegetable, stew or as pickled vegetables. Peppers with rice/meat fillings are very popular.

Storage recommendation

Paprika is best stored at a temperature of 5–10° C, preferably not in the refrigerator