PAPRIKA storage method
chili is a first-year-old branch of the family of eggplant and naturally grows in tropical regions of the Western Hemisphere, including Mexico, Central America, South America and the West Indies.
Chili peppers are grown all over the world to get fruit, often called chile peppers or chili. Most bell peppers and many other things that give off a strong flavor are included in this category.
Depending on the variety, the fruit is 12.5 mm to 30 cm long and has long, round or conical shapes, and its colors vary to yellow, brown, purple and red.
Plant it in early spring, and when the fruit is ripe in summer and autumn, it is harvested, dried, and ground. When making mild paprika, remove the filling first.
Paprika contains a variety of small sugars depending on the variety and is more vitamin C than citrus fruits. The stimulating taste is caused by capsaicin, a nitrogenous compound, which is less in peppers than other plants in the same genus. The pigment of paprika, a colouring agent, is extracted from powdered fruit and used to produce bright reds for meat, sausage products and other processed foods.
Hungarian rose paprika is generally known as the best strain. It is made of select dark-red berries with a sweet taste and aroma. The spicier Hungarian strain of Konyg's paprika is made from the whole plant.
Paprika is a common seasoning used in many dishes and is used as a good garnish for brightly colored dishes that have no vivid colors.
It is often used in many countries in Spain, Mexico, and the Balkans when cooking.
It is especially popular in Hungarian cuisine, and is essential for guashu, fjörcault, paprika and tokani, a highly stimulating and fragrant Hungarian stew dish.
Because paprika loses color and taste in a short period of time, it is difficult to keep it for a long time, so it is recommended that you buy a small amount and use it.
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