Thursday, November 17, 2005

Paprika vs. Paprik

Paprika vs. Paprik
In Malaysia, you are sure to discover many type of local dishes, some name as Nasi Paprik (Paprik fried rice) or Nasi Pattaya (Pattaya fried rice).

I used to think that Nasi Paprik is a dish from a place called Paprik, just like Nasi Pattaya which is from southern Thai. This morning, I came to a website that proves me wrong. Maybe most of you who read might already know about it, shame for me as I think it is some sort of important discovery that I spend my time to read more about it online and write this blog.

Paprika is a member of the Capiscum family and is generally fairly mild, available sweet, mild and hot. In short, it is called as Chilli locally or red pepper pods.

Anyway, below is the more detail information on Paprika

Capiscum annuum

Fam Solanaceae

Like all capsicums, the paprika varieties are native to South America. Originally a tropical plant, it can now grow in cooler climates. In Europe Hungary and Spain are the two main centers for growing paprika peppers, though these varieties have evolved into much milder forms than their tropical ancestors. Hungarian paprika is known as stronger as and richer than Spanish paprika, which is quite mild, though through controlled breeding they are becoming more alike. To maintain the stronger taste that consumers expect, some spice companies add cayenne to heat up Hungarian paprika. It is also produced and used in Turkey, Yugoslavia and the United States. The Spanish grades of pimentón are dolce (sweet), agridulce (semi sweet) and picante (hot). It is also graded for quality, depending on the proportion of flesh to seeds and pith. In Hungary there as six classes ranging from Kulonleges (exquisite delicate) to Eros (hot and pungent). Commercial food manufacturers use paprika in cheeses, processed meats, tomato sauces, chili powders and soups. Its main purpose is to add colour. If a food item is coloured red, orange or reddish brown and the label lists 'Natural Colour', it is likely paprika.

Spice Description
Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape. They may be small and round (Spain and Morocco) or pointed and cone shaped (Hungary and California). They are larger and milder than chilli peppers. Paprika is produces from peppers ripened to redness, sometimes called 'pimento', the same as used to stuff olives. The powder can vary in colour from bright red to rusty brown.
Bouquet: slightly warm and sweet
Flavour: ranges from sweet and mild to pungent and fiery.
Hotness Scale: 2-6


If you understand Bahasa Malaysia, you can try the recipe below

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