Paprika

Capsicum peppers used for paprika are unusually rich in <a href="http://en.wikipedia.org/wiki/Vitamin_C" title="Vitamin C" >vitamin C</a>, a fact discovered in 1932 by Hungary's 1937 Nobel prize-winner <a href="http://en.wikipedia.org/wiki/Albert_Szent-Gy%C3%B6rgyi" title="Albert Szent-Györgyi" >Albert Szent-Györgyi</a>.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-10" >[11]</a> Much of the vitamin C content is retained in paprika, which contains more vitamin C by weight than does <a href="http://en.wikipedia.org/wiki/Lemon_juice" title="Lemon juice" class="mw-redirect" >lemon juice</a>.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-11" >[12]</a>

Paprika is also high in other antioxidants.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-12" >[13]</a> Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices.

The color of paprika is primarily due to the <a href="http://en.wikipedia.org/wiki/Xanthophyll" title="Xanthophyll" >xanthophyll</a> <a href="http://en.wikipedia.org/wiki/Carotenoid" title="Carotenoid" >carotenoid</a> <a href="http://en.wikipedia.org/wiki/Zeaxanthin" title="Zeaxanthin" >zeaxanthin</a>.

According to the USDA, 1tbsp (6.8g) of paprika has the following nutritional content:<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-13" >[14]</a>

<ul >

<li >Calories :19</li>

<li >Carbohydrates : 3.67g</li>

<li >Fiber: 2.4g</li>

<li >Protein: 0.96g</li>

</ul>

Paprika is a <a href="http://en.wikipedia.org/wiki/Spice" title="Spice" >spice</a> made from ground, dried fruits of <a href="http://en.wikipedia.org/wiki/Capsicum_annuum" title="Capsicum annuum" >Capsicum annuum</a>, either<a href="http://en.wikipedia.org/wiki/Bell_pepper" title="Bell pepper" >bell pepper</a> or <a href="http://en.wikipedia.org/wiki/Chili_pepper" title="Chili pepper" >chili pepper</a> varieties or mixtures thereof. The seasoning is used in many cuisines to add color and flavor to dishes, but it is firmly associated with both Hungary,<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-glutton.27s_glossary-0" >[1]</a> and Spain, the latter country having introduced capsicum annuum to the Old World from Southern Mexico.

The use of this plant rapidly expanded from Spain throughout Africa and Asia, and ultimately reached Central Europe through the Balkans which were under Ottoman rule, explaining the Slavic origin of the modern English term.

In Spanish, Paprika has been known as Pimenton since the 1500s, when it became a typical ingredient of the western region of Extremadura.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-UTexas-1" >[2]</a> Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary much more than one hundred years ago.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-glutton.27s_glossary-0" >[1]</a>

Central European paprika was hot until the 1920s, when a <a href="http://en.wikipedia.org/wiki/Szeged" title="Szeged" >Szeged</a> breeder found one plant that produced sweet fruit. This was grafted onto other plants.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-memoir-2" >[3]</a>

Nowadays, paprika can range from mild to hot, and flavors also vary from country to country, but almost all the plants grown produce the sweet variety.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-memoir-2" >[3]</a>The sweet paprika is mostly <a href="http://en.wikipedia.org/wiki/Pericarp" title="Pericarp" class="mw-redirect" >pericarp</a> with more than half of the seeds removed, whereas hot paprika contains some seeds, <a href="http://en.wikipedia.org/wiki/Placentation#Placentation_in_plants" title="Placentation" >placentas</a>, <a href="http://en.wikipedia.org/wiki/Sepal" title="Sepal" >calyxes</a>, and stalks.<a href="http://en.wikipedia.org/wiki/Paprika#cite_note-UTexas-1" >[2]</a>