If you remember the paprika that sold in supermarket and inline, looking at it the color of it reflections to the rainbow color compositions. Green, yellow, violet, red, etc.

Actually the paprika according to botanical views to be categorized as fruits. But in the world of cuisine it favors as vegetables group. Paprika can me make into cuisine and group into many category, it can be cooked in steam, consume it as salad etc. In Latin the paprika is known as Capsicum annuum.

The popularity in the world of cuisine is no doubt to be questioned. But do you know that paprika is rich in antioxidant? Even compare to orange the Vitamin C is more to paprika.

From America, popular in Hungary

Paprika a.k.a. as Bell Pepper having the same family as Tomatoes fro the group of  Solanaocae, came from Mexico as it’s origin, South America, has been planted since 5000 BC.

Then in the year 1493, Christopher Columbus wit the Spanish and Portuguese travellever introduce it to Europe. From that point the popularity spreads on. Even though from America the popularity is in Hungary. Hungary cuisine use paprika not as garnish, also use it as main course, paprika from Hungary also known the best there is. Even it is in bell pepper category the taste is not too spicy and yet a little bit sweet. Stay tune for the second part in the upcoming post!

Paprika with sooth and tasty combined with soybeans will improve delicacy and profound its recipe with following tips:

3 each of Paprika

Recipe contains with:

400 g soybean white, to be smoothen

2 eggs

150 g of paprika, slice it into small dice size

2 table spoon red onion to be fried

3 table spoon white onion to be fried

½ teaspoon of pepper

1 teaspoon of salt

¼ teaspoon of sugar

3 table spoon of water or curie

Slice the paprika ¾ from bottom. Do not waste the top portion it will be used as top cover. Other way slice the paprika on lateral cut, split into 2.Dispose the seeds and clean it up till shines.

Recipe contains: Stir all the ingredients into compounds and well mixed. Fill the slice paprika with the compounds recipe as describe above. Mixture it properly and closed it with top cover paprika as mentioned above

Heat the water in the dish, steam the paprika over it around 10 - 15 minutes, and serve it. That’s it!

Love to hear how it will be after you try it, please let us all know by giving your feedback here in the comment section below.

LET FOOD BE YOUR MEDICINE AND MEDICINE BE YOUR FOOD!

I just came across to a site explained that Paprika in English is Bell Pepper. I’m sure with the image in previous posting, you already knew it and try several times this kind of food as part of your daily meals.

Let’s check it out further benefits having paprika in our meals.

-        Rich in antioxidant vitamin C.

-        Helps to fight off colds, asthma, bronchitis, respiratory infections, cataracts, macular degeneration, angina, atherosclerosis and cancer.

Further tips

There are more than just the red and yellow colours at the market. Check the labels carefully to ensure that you are about to purchase the flavour you most desire for your recipe:

Semisweet: has a very light and almost matte colour. Fairly hot and spicy.

Sweet: a deep colour that is somewhat mild and coarse in texture.

Mild: has an airy red colour, fragrant and mildly hot.

Delicatess: a powdery red that releases a delicious aroma when heated.

Rose paprika: packed with flavour (slightly hot) and has a very lovely rosey colour.  Rose paprika is a Hungarian speciality.

Hot: from a sandy brown red to a sun-lit yellow you can expect a very hot flavour.

Paprika, can’t live without it

Recipe

If you have never incorporated paprika within your recipes or haven’t had the pleasure of tasting it and would like to give it a shot, try this simple recipe at home to get started:

Ingredients

4 large russet potatoes
1/4 cup of extra virgin oil (dark)
Salt and pepper to taste
Your preferred flavoured paprika from your local market

Cooking Directions

Preheat your oven to 350 degrees.

Wash the potatoes thoroughly.  Feel free to keep the skin intact or peel partially/entirely.  Cut the potatoes to a desired size. The thinner you cut them, the crispier they will become during baking.

Add foil to a shallow metal baking pan. Coat it with olive oil to prevent sticking.  Sprinkle the salt and pepper (optional). Add the potatoes in a single file - do not overlap. Pour the remaining oil over the potatoes. Sprinkle a very light amount of paprika over the well oiled potatoes.

Place the baking sheet into the oven and bake the potatoes for roughly 30 minutes. Remove the sheet, flip the potatoes over and add an additional desired amount of paprika to preserve fresh flavour.

Heat for an additional 15-20 minutes or until golden brown.

Keep in mind the varying heating times are according to different ovens, so keep an eye on the potatoes every 10 minutes or so to prevent over baking.

Have you ever wondered that even in our daily meals, some ingredients that taste spicy, act as natural healing for our body?

One of them is paprika!

Yes, foods that contain high likopen in red paprika if consumed properly will prevent incumbent to have lower risk of prostate cancer. So there is no doubt that even paprika function as home remedies. Furthermore, the combination of likopen, fiber, betakaroten, folic acid in paprika proven to avoid colon cancer. Prevention is the mother of necessity.

Please bear in mind that the way you prepare vegetables, fruits or herbs to be cooked as our meals, affect significantly on how your body can absorb the important nutrition on them.

Here you go:

1. Choose Paprika that has smooth surface, shining, and not opaque, bright, stain free and from bruise alike, stalk with green color that fresh look. Do not choose paprika that wrinkles skin surface, water sustain, black stain and rotten.

2. Touch and feel the chosen paprika to confirm the quality. Paprika that has good quality has and still anew has the skin surface that a little bit solid. Paprika that has quality is not easy damage when bumping into something.

3. If you buy Paprika in plastic wrapped, quickly open the plastic to avoid humidity and moist. After ward storage the Paprika into bag of plastic that has given holes to breathe, and put into refrigerator so it will last for another 5 - 7 days. Green Paprika is more lasting storage compare to red and yellow ones.

4. Do not let Paprika that is sliced unless straight away to be consumed having the lost of vitamin C will dissipate or even depletes.

5. To avoid Paprika especially the vitamin C doesn’t vaporize, care should be taken to dissolve paprika into dishes at the very last process of cooking or mixed it with salad.

Aren’t you anxious to find out more the benefits from paprika?

Paprika….. Here I come!

Stay tune for the upcoming post if you dislike missing it!