The Science of Spice

164 Spice Profiles

Capsicum peppers probably originated

in Mexico, where recent cave findings

suggest they were being eaten as far

back as 7000 bce. In the late 15th

century ce, explorer Christopher

Columbus shipped peppers back to

Europe from the Caribbean. Spanish

monks started drying and grinding the

fruits, and one of the world’s best

smoked paprikas is still made in La

Vera valley in Extremadura, where ripe

peppers are hung in smokehouses in

the fields and ground in ancient stone

mills. The Ottoman Turks introduced

peppers to Hungary and by the

mid-1800s Hungarians had adopted

paprika as their national spice and

made it a key ingredient of goulash, a

rustic meat soup. French chef Georges

Escoffier is credited with introducing

paprika to the wider culinary world: he

had it shipped from Hungary to his

Monte Carlo restaurant in 1879 and

put poulet au paprika on the menu.

Region of cultivation

Peppers are native to South and Central

America, but peppers for paprika are grown

and processed chiefly in Hungary, Spain,

the Netherlands, and Turkey.

The plant

Paprika comes from chilli

pepper plants, which are frost

tender, herbaceous perennials

in the nightshade family,

and grow well in warm,

dry climates.

Powder

There are two main types of paprika:

Hungarian, which is bright- or rust-red and

with pronounced fruitiness, and Spanish –

known as pimentón – which is darker and

sweeter. Both are available smoked.

Plants reach

a height of

around 80cm

(2½ft)

Fruits are

fleshy and

hollow

Varieties differ;

some have small,

round fruits

Grades range

from erós, the

spiciest, to

különleges,

the mildest

Three main

varieties are

picante (hot),

dulce (sweet),

and agridulce

(bittersweet)

BOTANICAL NAME

Capsicum annuum

ALSO KNOWN AS

Hungarian pepper, pimentón.

MAJOR FLAVOUR COMPOUNDS

Pyrazine combinations.

PARTS USED

Fruits.

METHOD OF CULTIVATION

The fruits of chilli peppers are harvested in

summer when they are red and ripe.

COMMERCIAL PREPARATION

Fruits are dried then ground. Peppers for

smoked paprika are hung in smoke houses

before processing.

NON-CULINARY USES

In cosmetics and pharmaceuticals for its

pigment and the inflammation-reducing

properties of capsaicin.

THE NETHERLANDS

HUNGARY

SPAIN

TURKEY

PAPRIKA

Bittersweet | Earthy | Fruity

Spanish

Hungarian

Spice story

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