Botanical Name: Capsicum annuum

Common Name:

English: Paprika Smoked

Harvested: Cultivated

Parts Used: Pods

General Information:

Paprika is a powder made from grinding the pods of various kinds of Capsicum annuum peppers. Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes. Hungarian Paprika and Spanish Pimento are spices made from Capsicum peppers. Capsicum peppers range in variety from sweet, like the American bell pepper, to hot chili peppers. Well, there are two kinds of Spanish paprika: smoked and unsmoked. Smoked paprika is known as Pimentón de la Vera; it's named after the region where the peppers are grown.

In Spain, smoked paprika is called Pimentón. To create Pimento in Spain, the peppers are dried slowly, a process that takes about two weeks, over slow burning oak. Rotated daily during the drying process, the hot air and smoke both help to evaporate the moisture in the peppers, as well as to impart a wonderful smoky flavor. when done they are stemmed, seeded and stone ground. The Spanish drying process gives the Pimento its distinctive smoky flavor. Pimentón de la Vera is essential to giving Spanish chorizo its characteristic smokiness.

To get the flavor of paprika, it needs to be heated in a moist environment, preferably oil, to really release its flavor. But as paprika burns quickly, don't let it spend more than a few seconds in hot oil before adding something water-based.

How to use:

As a spice.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Paprika Smoked