Paprika

It is a spice made by grinding large red fruits of the Capsicum annuum. Sweet and semi-sweet parprikas are mildly pungent, usually preferred in temperate climates; pungent paprika is a hot spice, usually preferred in tropical and sub-tripical zones.

The colour of paprika varies from a bright rich red in first quality products to a dull brick-red in products of inferior quality.

After picking, paprika pods are cured and dried in the sun or in artificially heated chamber. In California, pods are not cured but are dried with artificially heated forced air under controlled conditions, a process that requires only hours in contrast to days for the older method. First quality sweet paprika is prepared from pods divested of seeds, placenta tissue, calyces and stems.

Benefit and uses of Paprika.

• It is used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.
• Paprika has been used for relieving colds, fever, and headaches. Because it causes the eyes and nose to run, it may indeed help to relieve congestion and associated headaches.
• This effect may make capsicum useful for treating obesity. Capsicum may also affect the breakdown of carbohydrates in the diet, thereby keeping blood sugar levels from fluctuating widely after meals. This effect may be beneficial in helping to control diabetes.
• Paprika is used to boost the immune system as it is full of vitamins, particularly A and C, minerals and beta carotene. It can also ease sore throats and stop constant coughs.
• Medical science has proved that the brilliant red colouring is an important anti-cancer food.
• Potential uses for paprika include the colic, gas, indigestion, poor appetite, cold symptoms, fever, headache, general pain.