Paprika powder & cayenne pepper
Paprika, chilli - Capsicum annuum
Chilli - Capsicium frutescens
Paprika also: common paprika, Mexican paprika, pod pepper, Spanish pepper, Hungarian pepper
Cayenne pepper also: Spanish pepper, chilli, red pepper
Paprika powder: Indian, Spanish or Hungarian pepper
Chili powder: called hot peppers, cayenne, Teufels, or Guinea peppers
Cayenne pepper comes from the ground chilli peppers of the chilli variety Cayenne.
The genus Paprika (Capsicum) belongs to the nightshade family.
The variety in the species ranges from mild sweet peppers to hot peppers. C. Annuum and Frutescens developed from a common ancestor. Paprika is an annual plant.
The individual varieties differ in terms of their fruit shape (pointed, blunt or tomato-shaped) or their degree of spiciness. Sweet peppers are particularly mild varieties that are used as a vegetable or as a spice. Spiced peppers have little or no heat, and the chilli peppers can even be measured in Scoville. 0-16 million: sweet peppers 0-10, cayenne pepper 30-50,000, tabasco sauce 2500-5000.
The degree of spiciness in the respective pods can vary greatly. The smaller the fruit and the longer the fruit is on the plant, the hotter the pod will be. The spiciness is mainly in the veins (partitions) and in the seeds of the fruit. The plant has broad green leaves and yellowish green flowers.
The fruits go through different stages of ripening.
Greens are immature and turn yellow over time, then orange and finally red when ripe.
Almost only grown in tropical and temperate zones worldwide.
The plants are harvested between July and the end of October.
Pickled in vinegar-lacquer
dried, whole, crushed or ground as cayenne pepper
Sambal Oelek (Indonesian Chili Paste)
The hot substance is capsaicin
Vit. C and SPS such as flavonoids are also included.
Furthermore, there are essential oils and the red pigment capsanthin (carotenoid) in the pods.
Taste and smell of the respective varieties: * = highest demand
Depending on the variety used and the associated spiciness, as well as the proportion of seeds and partitions, paprika powder can be divided into different categories
Special variety: particularly aromatic, not spicy or not very spicy
Capsaicin-free: sweet,, slightly bitter & sharp-free
* Delicacy: barely noticeably hot, aromatic fresh, dark red
* Noble sweet: slightly hot, sweetish fruity red
* Rose hot: very hot, light red
Hot: lowest quality, poor in aroma + unusual colors (from greenish to brownish red)
Cooking and kitchen use:
- Do not choose too high a cooking temperature, as paprika powder burns very quickly at high temperatures.
- The sugar caramelises, -> color changes and a bitter taste arises.
The full taste develops when slightly steamed.
Use within dietetics:
The pods promote digestion, stimulate the appetite and also stimulate gastric juice production.
Capsaicin is a locally warming, blood circulation-promoting, irritating and pain-relieving substance.
The ABC plaster, a warming plaster, helps with pain, tension and rheumatism.
Can be used very well with a low-salt diet.