the.com/hot paprika
Sunshine ground into a powder that bites back, color first, fire second.
means A spice made from dried and ground hot chili peppers, prized for its deep red color and pronounced heat, used to season and tint dishes.
from The word "paprika" came into English through Hungarian, where it names the ground pepper spice central to that cuisine. Hungarian borrowed it from a South Slavic source — Serbian or Croatian "paprika," a diminutive of "papar," meaning "pepper." That traces back through Latin "piper" to Greek "peperi," and ultimately to an Indian source (Sanskrit "pippali"), the name for long pepper. The irony: the actual plant is a New World capsicum, brought to Europe after Columbus, but it inherited the ancient name of an unrelated Old World spice. "Hot" simply marks the fiery grade against milder, sweeter versions.
- hungarian pride
- Hungary built a national identity around grinding peppers
- vitamin c king
- Szent-Gyorgyi won a Nobel studying paprika's vitamin C
- capsaicin heat
- Hot grades keep the pepper seeds and fiery veins
- burns fast
- Scorches in oil if added to hot pans
- sun-dependent color
- Brilliant red demands long, dry harvest sunlight
szeged paprika — hungarian designation of origin from szeged region, protected since 1997, produces the world's most prized hot paprika
hungarian noble sharp — specific paprika grade (csípős nemes) from hungary with 50,000-100,000 scoville units, standard in eastern european cooking