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Whole Dried Paprika Pods (with Stem)

$11.99 $0.00

  • Quality Color value: 80 – 240 ASTA
  • Moisture: Max 17%
  • Hot unit: 450shu
  • Size: 14cm up
  • Packaging: 25lbs/carton, 50kg/bale, 10kg/bag or as per customer’s requirement

Description

Paprika, Spice made from the pods of Capsicum annuum, an annual shrub belonging to the nightshade family, Solanaceae, and native to tropical areas of the Western Hemisphere, including Mexico, Central America, South America, and the West Indies such as India and China.

C. annuum is cultivated throughout most of the world for its pods, often called chili peppers, or chilies. The species includes most of the sweet peppers and many of the pungent, strong-flavored types. Depending on the variety, the pods may be 0.5 inch to 1 foot (12.5 mm to 0.3 m) in length, with a long, round, or conical shape, and yellow, brown, purple, or red color. A spongy central column bears the flat, kidney-shaped seeds.

Crops are planted in early spring and harvested in the summer and fall, when the pods are glossy and ripe. The pods are then dried and ground to produce paprika. When mild paprikas are made, the central core is first removed.

Paprika has some sugar content, varying with the variety, and is richer in vitamin C than the citrus fruits. Pungency is imparted by the nitrogen compound capsaicin, which is usually lower in C. annuum than in other plants of the same genus. A coloring agent, oleoresin of paprika, is extracted from the ground pods and used to impart bright red color to meat and sausage products and to other processed foods.

Paprika is one of the most common spices in America. For decades it’s been an iconic classic for dishes like deviled eggs, and it’s one of those common cover-ups for bland chicken breasts. It’s also received quite a bit of attention in recent years from food journalism, prompting many readers to righteously toss out their ancient, lifeless bottles and take to merchants or the internet in search of the “right stuff.”

And then they hit an impasse. Like most spices, paprika has different varieties or grades. But it surpasses others in terms of just how many of those varieties are easily obtainable. Which does the newly enlightened spice hunter buy? Here are two main guidelines.

SPICINESS

Not all paprika is spicy. Some has all the heat of a bell pepper. Paprika is nothing more than dried and finely ground capsicums, and different regions grow peppers with different heat. Paprika marked as “sweet” will have almost no heat at all. It has the warm flavor of ripe peppers and sunshine, as well as a complimentary bitterness. “Semi-sweet” or “semi-hot” varieties still are relatively mild but carry some kick, like a cross between red bell pepper and cayenne. “Hot varieties” carry significant heat, though it’s still much more nuanced and flavorful than red pepper flakes or cayenne. If you want to incorporate more chilies into your food but can’t handle much heat, the bitter and sweet flavors and aromas of paprika are for you.

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