It is a spice made by grinding large red fruits of the Capsicum annuum. Sweet and semi-sweet parprikas are mildly pungent, usually preferred in temperate climates; pungent paprika is a hot spice, usually preferred in tropical and sub-tripical zones.
The colour of paprika varies from a bright rich red in first quality products to a dull brick-red in products of inferior quality.
After picking, paprika pods are cured and dried in the sun or in artificially heated chamber. In California, pods are not cured but are dried with artificially heated forced air under controlled conditions, a process that requires only hours in contrast to days for the older method. First quality sweet paprika is prepared from pods divested of seeds, placenta tissue, calyces and stems.
Benefit and uses of Paprika.
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