Capsicum annuum
Hot paprika is made from pepper. It has a moderately spicy and pleasantly fruity flavour.
Peppers belong to the large family of hot peppers, of which only some are spicy. In order to obtain hot paprika, besides the fruit pulp, the fibres and seeds containing capsaicin, which determines its spiciness, are also ground.
– Red pepper has an intense aroma and is ideal for hot and cold dishes. We recommend not heating it too much. When it burns, it becomes bitter. We recommend adding it to the dish in the last few minutes of cooking.
– When added to thick sauces or dishes prepared in a pan, make sure the temperature is moderate. In this way, hot peppers will optimally release their full flavour.
– Advice on how to spice a dish with a red pepper: mix a little red pepper with warm liquid (soup, sauce) and add it to the dish. In this way, the spice is uniformly distributed and does not form lumps.
Red pepper is a relatively young plant, at least here in Europe. We only found out about it after Christopher Columbus discovered America in 1492.
It can be used with: hot paprika goes well with spring onions, enriched salt, garlic, caraway, nutmeg, orange peel, parsley, chives, cinnamon, lemon zest.
