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Topic: Paprika


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In the News (Mon 22 Apr 19)

  
  Paprika
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum.
Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash.
Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere.
www.culinarycafe.com /Spices_Herbs/Paprika.html   (192 words)

  
  Paprika - Wikipedia, the free encyclopedia
Paprika, Capsicum annuum, is a sweet-to-mildly hot cultivar of the chile pepper of the family Solanaceae.
Paprika is principally used as an ingredient in a broad variety of dishes throughout the world.
Paprika (pimentón in Spain) is principally used to season and color rices, stews, and soups.
en.wikipedia.org /wiki/Paprika   (614 words)

  
 Spices   (Site not responding. Last check: 2007-10-19)
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum.
Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash.
Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere.
www.spiceadvice.com /encyclopedia/Paprika.html   (192 words)

  
 Paprika - Food Facts - Food Reference
Paprika is a spice that is often overlooked by cooks.
Paprika is a red powder that is made from grinding the dried pods of mild varieties of the pepper plant known as (Capsicum annuum L.) The pepper plants used to make this spice range from the sweet Bell pepper to the milder chili peppers.
Paprika became commonly used in Hungary by the end of the 18th century.
www.foodreference.com /html/artpaprika.html   (1305 words)

  
 Paprika: Facts and details from Encyclopedia Topic   (Site not responding. Last check: 2007-10-19)
Paprika is often eaten as a ground powder but sometimes as a fresh vegetable.
Paprika is the name of the vegetable grown mainly in the South of Hungary for eating fresh, EHandler: no quick summary.
Paprika is grown in Hungary because of the high vitamin C content of the fruits (150-250 mg/100 g).
www.absoluteastronomy.com /encyclopedia/p/pa/paprika.htm   (904 words)

  
 Paprika, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
Paprika is often known as the cosmetic spice, doing for food what rouge does for the complexiion.
Paprika is used to flavor fish, poultry, goulash and vegetables, and to color soft cheeses, canapes, deviled eggs, stuffed celery, graviesw and cream soups.
Paprika is produced essentially fromt he flesh of the dried pods, with most of the seeds and veins removed.
food.oregonstate.edu /spiceherb/paprika.html   (753 words)

  
 Paprika Gallery   (Site not responding. Last check: 2007-10-19)
Paprika Gallery reserves the right to change these Terms and Conditions at any time, and those that are available on the Site at the time you are using it, will be those that apply.
Paprika Gallery shall not be deemed liable for any personal loss or damage, which may arise from the use of any of the information contained in the Site.
Paprika Gallery does not accept liability for shortages or damage to deliveries unless they are notified within 3 working days from the date of delivery.
paprikagallery.co.uk /information.php?info_id=2   (1659 words)

  
 Cookbook - THE PREMIER PAPRIKA - English version
A lot of people believe that it is paprika which gives Hungarian dishes their typical heat - a heat that makes your eyes burn with the first mouthful, and forms a ball of fire in your stomach.
In order for paprika to retain and develop its qualities in cooked dishes, quite a few points must be observed during preparation.
Paprika served separately at the table is not used as a seasoning in Hungary, but as an appetising garnish -"a feast for the eyes."
www.cookbook.hu /angol_receptek/PremierPaprikaE.html   (1422 words)

  
 Paprika (2006)   (Site not responding. Last check: 2007-10-19)
When a machine that allows therapists to enter their patient's dreams is stolen, all hell breaks loose.
The tall and short bartenders in Paprika's website are voiced by director Satoshi Kon, and the original author of the Paprika novel, Yasutaka Tsutsui, respectively.
Paprika: Time for the greatest show on earth!
www.imdb.com /title/tt0851578   (485 words)

  
 Plantaardigheden–Beschrijving Paprika (Spaanse peper) - Capsicum annuum   (Site not responding. Last check: 2007-10-19)
Paprika is afkomstig uit Zuid-Amerika en diverse andere (sub-)tropische gebieden.
Paprika verkleurt tijdens het rijpen van groen naar rood of geel.
Groene paprika is bitterder van smaak, terwijl de gele en rode paprika zoet is. Men kan een groene paprika 2 tot 3 minuten blancheren om de bittere smaak te verminderen.
www.plantaardigheden.nl /plant/beschr/verst/paprika.htm   (371 words)

  
 Cookbook:Paprika - Wikibooks, collection of open-content textbooks
Paprika is a sweet-to-mildly hot cultivar of the chilli pepper (Capsicum annuum, of the family Solanaceae).
Paprika peppers are a bright red elongated or round fruit.
Small slices of pickled paprika are traditionally stuffed into green olives in the U.S. Some specialty varieties of paprika are hot but the generally available ground preparation is quite mild.
en.wikibooks.org /wiki/Cookbook:Paprika   (202 words)

  
 Paprika l Post production
Paprika's core is a team of professionals, bound by years of collaboration and good spirits.
Corinne is the living memory of Paprika, working with Olivier Caste for the last 11 years, and a tremendous asset for the company and its customers.
Within Paprika, he's in charge of the planning for editing and compositing rooms as well as the follow up of the everyday duplication orders.
www.paprika.be /en/company/team.htm   (363 words)

  
 Paprika
Hungary was well-established as the paprika capital of Europe and Szent-Györgyi lived, and did his research, in the middle of this cultivation.
He did not care for paprika as a food; and so he took his plate of paprika pods into his laboratory, not wanting to offend his wife.
Paprika peppers are also called tomato or box peppers because of its shape.
www.innvista.com /HEALTH/foods/vegetables/paprika.htm   (868 words)

  
 paprika
Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape.
Paprika is produces from peppers ripened to redness, sometimes called ‘pimento’, the same as used to stuff olives.
Paprika is often used as a garnish, spinkled on eggs, hors d’ouvres and salads for colour.
www.theepicentre.com /Spices/paprika.html   (910 words)

  
 Classic Spice Blends: Paprika   (Site not responding. Last check: 2007-10-19)
Many people ignore paprika because they have either bought it when it's WAY past its prime and tasteless or are using it as a garnish instead of as a spice.
Paprika is made up of one or more peppers, usually sweet, that have been dried and ground.
Paprika is also high in sugar content, which means it can burn easily, and will become bitter.
www.seedsofknowledge.com /paprika.html   (760 words)

  
 McCormick - Spice Encyclopedia - Paprika
Paprika is the dried, ground pods of Capsicum annum, a sweet red pepper.
Paprika is used in seasoning blends for barbeque, snack foods, goulash, chili, and the cuisines of India, Morocco, Europe, and the Middle East.
Paprika is primarily produced in Spain, Central Europe, and the United States.
www.mccormick.com /content.cfm?id=8225   (231 words)

  
 Pepper Profile: Paprika
The word paprika derives from the Hungarian paparka, which is a variation on the Bulgarian piperka, which in turn was derived from the Latin piper, for "pepper." In the United States, the term paprika simply means any nonpungent red chile, mostly New Mexican pod types that have had their pungency genetically removed.
The capsaicin which gives paprika its spicy flavor is found in the pod's veins and seeds, which were removed by hand before the crushed dried peppers were ground into a powder.
Any Paprika worthy of its name has an exquisite taste and varies in strength from decidedly hot to pleasantly mild but with a pronounced flavor." We recommend that cooks use imported Hungarian Paprika such as Szeged, and if it is too mild, they should heat it up with ground Cayenne.
www.fiery-foods.com /dave/profile_paprika.html   (1731 words)

  
 Spice Pages: Paprika (Capsicum annuum)
Apart from capsaicin, the taste of paprika is mostly due to essential oil (<1%; with long-chain aliphatic hydrocarbons, fatty acids and their methyl esters); paprika scent is mostly do to a range of alkylmethoxypyrazines (e.g., 3-isobutyl 2-methoxy pyrazine, “earthy” flavour).
Paprikas derive their colour in the ripe state mainly from carotenoid pigments, which range from bright red (capsanthrine, capsorubin and more) to yellow (cucubitene); total carotenoid content in dried paprika is 0.1 to 0.5%.
Poblanos are large-fruited paprikas with a fruity flavour and a mild, pleasant pungency.
www-ang.kfunigraz.ac.at /~katzer/engl/Caps_ann.html   (3503 words)

  
 Paprika Web-Page | Paprika Results | Paprika Directory   (Site not responding. Last check: 2007-10-19)
Paprika is one of the most essential ingredients for authentic.
Paprika is a spice that is often overlooked by cooks only time we think of paprika is when we make potato salad.
Paprika cast, crew, reviews, plot summary, comments, discussion, taglines, trailers, posters, photos, showtimes, link to official site, fan sites the world of smut peddling, coins the nickname paprika and gradually degrades herself to the lowliest level she down my spine was when paprika ended up in the sleaziest.
www.soy-sauce-master.info /paprika.html   (970 words)

  
 BBC NEWS | Europe | Poison paprika sparks Hungary ban
The Hungarian government has banned the sale of paprika after a poisonous substance was discovered in the stocks of three food distributors.
But he said it was unlikely to affect the health of consumers unless they ate more than 500g of paprika in a week.
Hungary exports around 5,000 tonnes of paprika a year but it is not clear whether any of the affected produce had been sent abroad.
news.bbc.co.uk /2/hi/europe/3961791.stm   (336 words)

  
 Hormel Foods - Glossary - Paprika
Hungarian Paprika is considered to be the grade that is superior in flavor.
The Spanish Paprika differs from the Hungarian variety in the way it is processed as it is dried over the smoke from the coals of oak logs.
Paprika not only adds flavor but also color to various food dishes so it becomes an effective garnish when used as a topping for foods such as scrambled or deviled eggs and roasted potatoes topped with sour cream.
www.hormel.com /kitchen/glossary.asp?id=33640&catitemid=   (313 words)

  
 TP: Paprika Panic
However, considering that paprika is the main ingredient in a vast majority of Hungarian dishes, this is not an improbable scenario.
Thanks to EU membership, when the 42.5% duty on imported paprika was lifted, the amount of paprika coming from other countries skyrocketed while at the same time the inspection of such produce declined.
Thus, it wasn't because of a paprika shortage, as first claimed during the summer, that large amounts of imported paprika from Spain and Brazil were being brought into the country, but exactly the opposite; there was a surplus of paprika which needed to be processed.
www.heise.de /tp/r4/artikel/18/18710/1.html   (2187 words)

  
 Out of the Frying Pan! Herb & Spice Encyclopedia: Paprika   (Site not responding. Last check: 2007-10-19)
Paprika is made from the ground flesh of the paprika chile pepper.
Although Spain, Portugal and California produce much commercial paprika, Hungary is most associated with this spice.
Store paprika in a cool, dark place in an airtight container for no more than 6 months.
www.outofthefryingpan.com /spices/paprika.shtml   (149 words)

  
 Otto's Hungarian Deli - Paprika of Hungary, the World's Best Paprika   (Site not responding. Last check: 2007-10-19)
Our paprika spice is used by numerous Hungarian restaurants and family kitchens throughout the United States and Canada.
Paprika should be stored consistently in a cool and dry environment.
The length of time paprika is fresh is highly dependent upon the conditions in which it is stored.
members.aol.com /HungImprts/Paprika.htm   (262 words)

  
 The Seattle Times: Nation & World: Hungary bans paprika after mold found
BUDAPEST, Hungary — Hungary banned the sale of its signature spice, paprika, yesterday and told people not to use whatever supplies they had at home after more than a pinch of moldy toxin was found in products sold by three companies.
Paprika is a key ingredient in most Hungarian meat dishes.
Hungary exports 5,500 tons of paprika a year, but it was unclear whether any of the affected paprika was sent abroad.
seattletimes.nwsource.com /html/nationworld/2002075047_paprika28.html   (195 words)

  
 Tienda.com Press - Detroit Free Press article on Smoked Pimenton Paprika from Spain at Tienda.com
Lovers of Texas barbecue will understand why smoked paprika adds an earthy depth of flavor to food: The secret is the time the Spanish red peppers spend slow-smoking over smoldering oak before being ground into a fragrant, velvety burnt-red powder.
Smoked paprika's uses in savory dishes are almost endless.
When cooking, be wary of scorching smoked paprika, lest it turn it bitter.
www.tienda.com /press/detroitfreepress.html   (524 words)

  
 Paprika -- Capsicum annuum L.
Paprika is a type of mild pepper that is dried, ground, and used as a spice.
Most of the paprika peppers grown in the United States have been introduced from southern Europe.
Paprika is started from seed, early in the spring as soon as frost danger has passed.
edis.ifas.ufl.edu /MV104   (631 words)

  
 Paprika Chicken Stew
In American cooking, paprika is more often used for color than for its flavor (deviled eggs come to mind).
In this stew-like dish, paprika is the key ingredient for both intense color AND rich flavor.
Hungarian paprika is renowned (what would goulash be without it?), but it isn't so readily available in supermarkets.
www.cybershingle.com /recipes/pages/chicken-paprikaStew.htm   (400 words)

  
 Kitchen Dictionary: Paprika
Hungarian paprika is thought to be the finest, and will be labelled as from the Szeged region.
How to store: Paprika deteriorates quickly, so it should be purchased in small quantities and stored in a cool, dark place for no more than 6 months.
Click here to add information to this "paprika" entry or to add a new entry to the Kitchen Dictionary.
www.recipezaar.com /library/getentry.zsp?id=335   (252 words)

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