paprika the spice of hungary. paprika is principally used to season and colour rices stews soups,...

14
PAPRIKA the spice of HUNGARY

Upload: yuliana-bream

Post on 29-Mar-2015

219 views

Category:

Documents


1 download

TRANSCRIPT

Page 1: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

PAPRIKAthe

spice of HUNGARY

Page 2: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Paprika is principally used to season and colour

• rices

• stews

• soups, such as goulash

It's a key ingredient in Hungarian cuisine.

Page 3: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

The word comes from the Hungarian "paprika"

which was derived from the Latin "piper", for "pepper."

Page 4: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

History

Paprika, originating in the New World, came to Hungary with the Turkish invading army.

First it was used as decoration then as medicine and only became commonly used as a spice in Hungary at the end of the l8th century.

Page 5: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Vitamin C

It is the original source of vitamin C, isolated by the Hungarian scientist Albert Szent-Györgyi (1893-1986), who received the Nobel Prize for this achievement. He named it ascorbic acid (a-scorbic) because it cured scorbutic disease.

Page 6: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Healthy

A paprika pepper contains 5-6 times more vitamin C than an orange or lemon.

Page 7: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Types

In Hungary there are six classes or types of paprika ranging from delicate to hot. Some are for eating and others for spicing.

Page 8: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

The conditions

are very favourable in Hungary for the warm-loving paprika.

In the southern region the temperature-, sun- and rainfall circumstances are the best of all the agricultural lands for redpepper cultivating.

Page 9: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Harvest

The annual pepper harvest starts in September. Farm workers pick bright red peppers and stack them in small wooden crates or big plastic bags.

Page 10: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Drying

After that paprika peppers are washed and then they are threaded onto long pieces of string and hung up to dry outside the houses to let their flavour and colour develop even further.

Page 11: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

The length of the pepper chains can be up to 5 meters.

The locals call it "Red Gold."

Page 12: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Production

• After dried, peppers are ground between stones and steel cylinders.

• Later laboratory checks are carried out, and tasters make sure that quality remains consistent.

• If the paprika meets the requirements, it is filled into bags and stamped with a quality seal.

Page 13: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

In 100g of paprika you can find:

• energy 20 kcal• vitamin B1 0,05 mg• vitamin B2 0,03 mg• vitamin C 170 mg

(!!!)• protein 1,2 g• fat 0,3 g• carbohydrates 3,0

g

Page 14: PAPRIKA the spice of HUNGARY. Paprika is principally used to season and colour rices stews soups, such as goulash It's a key ingredient in Hungarian cuisine

Good-bye!