Back ground:

Compassion for Peoples initiative Foundation is founded in 2002 and get registered under CAP 202 as non –profit making organization, non-political with registration N0: --------it has Served several project in HV/AIDS among pastoralist ( Maasai  and Barabeigh  ) in the district of Kilolo  and get to facilitate paprika spice over 13 groups of farmers organized  under mall associations to as paprika producers in Iringa  Rural District and Kilolo Districts .  Lumuli Paprika Growers Association the major group termed to organize farmers while in the other way  CPIF and community Sustainable Development Initiatives granted to facilitate and empowers the groups to manageable production.  The project of paprika was supported by AFRICAN DEVELOPMENTFOUNDATION from the United States of America.

The organization has served about 600 farmers’ members producers here in Tanzania and sells them to Tanzania Spices LTD ready for export in Spain the leading market in the world.  102 tons were produced annually after processed to powder form.

Project 1.

About Paprika!

                            Paprika red pot

Paprika is a spice that is often overlooked by cooks. The only time we think of paprika is when we make potato salad or chicken, using the spice for color to make drab dishes look alive. But paprika is an interesting spice that can be used for much more than a coloring agent.

Description

Paprika is a red powder that is made from grinding the dried pods of mild varieties of the pepper plant known as (Capsicum annuum L.) The pepper plants used to make this spice range from the sweet Bell pepper to the milder chili peppers. The Paprika peppers originally grown were hot. Over time, they have evolved to the milder varieties. In Hungary there are six classes or types of paprika ranging from delicate to hot. The peppers also range in size and shape depending on where they are grown . Some are grown in Spain, Hungary, California and other parts of the U.S. The most commonly produced paprika is made from the sweet red pepper also called the tomato pepper.

Paprika powder ranges from bright red to brown. Its flavor ranges from sweet and mild to more pungent and hot, depending on the type of pepper used in processing. Sweet paprika is the standard. It is mild in flavor. The hot paprika gives your taste buds a jolt. Both varieties are generally carried in most supermarkets. If you cannot find hot paprika in your local supermarket try gourmet stores. 

A Brief History

Paprika has been traditionally associated with Hungary, where much of the best paprika is produced today. The first pepper plants arrived in Hungary in the 17th century. Some believe that ethnic groups who were fleeing north from the Turks introduced the peppers to the Balkans. Paprika became commonly used in Hungary by the end of the 18th century. Two towns in Hungary (Szeged and Kalosca) competed against each other for the title of Paprika capital of Hungary. 

     In the 19th century two Hungarian brothers received awards for the quality of their ground paprika. The Palfy brothers introduced semisweet paprika by removing the stalks and seeds from the pods. This removed the capsaicin which gives the spice its heat. The French chef Escoffier introduced the spice to western European cuisine. He brought the spice in 1879 from Szeged on the river to Monte Carlo. A Hungarian scientist Dr. Szent Gyorgyi won a Nobel Prize in 1937 concerning his work with paprika pepper pods and Vitamin C research. Paprika peppers have seven times as much Vitamin C as oranges.  

Propagating & Growing

 There are many gardeners that grow their own paprika peppers and grind the pods to make the spices. Some of the recommended breeds to grow are Kolosca and Hungarian peppers. Kolosca is described as sweet with intense aroma. The color is orange-red when ground. Hungarian is mildly sweet with a medium red color. 

 Peppers need warm weather to grow. It is recommended that you sow the seed 6-8 weeks before transplanting in a high quality mix in a shallow starting tray, about 3 seeds to the inch. The potting soil temperature must be kept above 80°F (27°C) if possible to encourage germination. It is recommended to use heating cable or set pots on a water heater. The seedlings will emerge in 7 to 15 days. The plants must be kept continuously moist (but not soggy). After 15 days thin the seedlings enough to give each plant about a 2 by 2 inch area. Also if they become too large transplant them into 5 inch pots so you will not hold back their growth.

  After germination, move your plants to bright sunlight and keep the soil moist. When transplanting peppers, pick a site that has full sun. Add organic matter to the soil before transplanting. In cooler climates, plant peppers through black plastic and use row covers. Keep the soil evenly moist. Use liquid fertilizer every two weeks. Space the transplants about 18 inches apart with 36 inches between rows. Once established, they are tolerant of drought. 
 

Harvesting & Storing

 Harvesting is a colorful process. In the villages of Szeged and Kalosca of Hungary, peppers are threaded onto long pieces of string and hung up to dry outside the houses and from garden fences. The length of the pepper chains ranges from region to region. Grinding peppers is an old tradition in Hungary. One of the first methods was to simply crumble the dried pepper pods into a dish using a mortar and pestle. Of course as the demand for paprika increased, the process changed. Water and windmills were then used to grind paprika pods. Today they are ground between stones and steel cylinders. 

 Allow peppers to turn red before drying and grinding. Snip them off the plant and hang them to dry in direct sun. You may also use a dehydrator but be sure to remove stems and seeds first. Allow the pods to dry until they turn very brittle. Store the peppers in a ziplock bag or in the freezer. Grind them as needed with a blender or coffee grinder. 
 Paprika should be considered a semi-perishable product and treated as such. It should be stored in a cool dry place. In hot climates it should be stored at 40-60°F (4-15°C). This will aid in color retention. 

  Paprika deteriorates quickly so it should be purchased in small quantities and kept in airtight containers away from sunlight. If you cannot grow your own then you can buy some good quality paprika at your local supermarket. Szeged Hungarian Paprika is a good quality product. It is sold in 5 ounce containers in the spice section.

Using In Foods

     Paprika is strongly associated with Hungarian cuisine. They use in dishes such as chicken papirkash and goulash. It is used in many spiced meat products like Spanish chorizos. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews and casseroles. In India it is sometimes used in tandoori chicken to give it the red color. It is often used as a garnish for salad, appetizers and eggs. In Spain paprika is used to flavor shell fish dishes, rice, and season tomato and green pepper salads.

  Paprika releases its color and flavor when heated. So when you sprinkle it over colorless dishes it improves the food’s appearance not its flavor. This is why it is often used as a garnish, not a flavoring. However you can used it as a flavoring by stirring the powder into some oil before adding it to a recipe. You can brush the paprika on meats, poultry, or fish. Its important to remember when using paprika in sauces that it has a high sugar content and burns easily. Add it only when liquid ingredients are present and do not cook it over high heat for too long.

  The extractive form of paprika is oleoresin prepared from dried, seeds and ground pods using either hexane or ethylene dichloride. This product is use in certain sausage products, cheeses, soups, and foods where characteristic paprika flavoring and coloring are desired.

  Paprika can be used creatively in cooking. Add 2 tablespoons to your favorite pasta sauce. Sprinkle it on potatoes or homemade fries for a change of seasonings. Use it liberally on poultry, meat, and fish when cooking. Use paprika as a milder seasoning in chili or stews. It can even liven up some soups with color and flavor.
Give paprika a try next time you cook. Don’t forget it can be used for more than potato salad!

Sources:
California Culinary Academy, "Cooking A to Z", Ortho Books, 1988.
Peter Kopcinski , "Hungarian Peppers", National Garden Association, 2000.
"Paprika," Prevention Magazine, September 1997.
Lauren Bonar Swezey, "Homegrown Paprika Beats the Bottled Spice," Sunset 1998.
"Paprika," The American Spice Trade Association, Englewood Cliffs, NJ.
"Encyclopedia of Spices," The Epicentre Copyright 2000.

The Culinary Uses of Paprika

**Paprika is my favorite spice, so this is an extra special entry for me. I love how paprika has a range of tastes from sweet to smoky to spicy to savory, all of which depends on how it was dried and prepared.

**One of the reasons that paprika’s flavor can vary is because technically, any member of the ‘Capsicum annuum’ (pepper family) can be dried and ground into paprika (especially red peppers). Cayenne pepper is usually the name for spicy ground ‘Capsicum annuum’ while Paprika is the name for the other flavors. However, there are also official pepper plants that are most often used for paprika including: Alma Paprika, Hungarian Paprika, Dulce Rojo, Fehor Ozon, and Paprika Supreme.

**Paprika is an important spice when used alone in recipes and it has also become one of the most consumed spice products in the world because of its’ importance in spice blends, including rubs, marinades, and seasoned salts. It is also popular because of the bright red coloring it can produce in foods and other products.

This post is only about the Culinary Uses of Paprika.

Click here for my post on the Medicinal Benefits of Paprika. I talk about How to Grow Paprika in my post about pepper varieties.

The Culinary Uses of Paprika

**A bit of history first: apparently, Christopher Columbus is credited for introducing ‘Capsicum annuum’ plants to Europe. At first, wealthy people grew this plant for ornamental purposes, and gradually they became convinced of the culinary value of the pepper plants.

**By the 1500s, the pepper plants had made their way into the hearts of the Hungarians, and they became well-known producers of sweet paprika. We will get more to the Hungarians and their paprika-loving ways in a minute.

**It was not until the 1900s that paprika began to be really used in American kitchens. It seems like Americans are still trying to figure out how to use the stuff too. Currently, the major producers of paprika include: Spain, South America, the regions around the Mediterranean, India, and, of course, Hungary.

How do Different Parts of the World Use Paprika?*

**Since the United States was introduced to the culinary uses of paprika later than most other world regions, the U.S. uses paprika in very basic ways. It can be found in bbq sauces (like this one), ketchup, seasoning rubs for meat (like this one), and as a garnish for deviled eggs (like this one) and potato salad.

**In Mexico, their cuisine uses plenty of paprika. They prefer a smoky paprika, and they usually roast their paprika peppers before using it in their foods. It is not only used a seasoning rub for meat, but also in their salsas, sauces, as a filling option for dishes like ‘chile relleno’, and they often fry it in oil and make a brown paste to use for cooking food.

**In South America, paprika is used in salsas, meat casserole dishes, and in fillings for empanadas (like this one). In Argentina, paprika is used to make ‘sofrito’, a special seasoning mix. It is also used there to make a traditionalArgentinian dish called ‘tortilla campesina’ which is a potato cake. In Bolivia, paprika is used in pastry turnover fillings. It is also in their recipe called ‘pique’, which is a mixture of meat, fries, tomatoes, and onion. In Chile, paprika is used to flavor cooking oil and they also add it to many of their soups. Finally, in Peru, paprika is a main ingredient in their dishes ‘carapulcra’ and ‘anticuchos’.

**In Thailand, paprika can be found in many curry pastes and condiments and is also used to season popular Thai dishes, including ‘Pad Thai‘.

**In Africa, especially northern Africa, paprika is often used in meat dishes(like meatballs) and vegetable dishes (like spiced carrots). Ethiopians use paprika in a spice paste called ‘berbere’. In Tunisia, paprika is used in couscous dishes as on marinated chicken served during the holy month of Ramadan.

**In Europe, European cooks use paprika in many different ways, depending on the region. In England, they use paprika in their egg dishes. In Germany, it is used in stews, soups, potatoes, sausages, and to season vegetables. In Italy, paprika is used in sauces to go with seafood as well as in many of their risottos, cheeses, and even as a sauce for chocolate soufflé. In France, paprika is used in stews like ‘Chicken basquaise’.

**In Spain, paprika is known as pimento, and it is dried through smoking it to give it a distinctive Spanish flavor. It is a main ingredient in their Spanish sausages (likechorizo) as well as in their seafood dishes, including ‘pulpo a la gallega’. They put it in their rice dishes (like paella), soups, stews, pork dishes, and sauces.

**Finally, we get to Hungary. No one else in the world is as passionate about paprika like the Hungarians. Paprika is the national spice of Hungary. It is often fried in fat before using it in their cooking. It is used in Hungarian dishes including cheeses, eggs, fish, pastas, sweet pastries, and meat seasonings. Last but not least, Hungary’s national dish, ‘goulash’ is made with paprika. Large amounts of paprika is used in the goulash (like this one)to give the thick and spicy soup a brilliant red color as well as its’ smoky flavor. The paprika is also the thickener in this meal, as it is first fried in pig’s lard before being added to the meal.

How to Cook with Paprika:

**After reading about the several different ways that different world regions use Paprika, it is clear that paprika goes well with just about any type of savory food, including: eggs, red meat, poultry, fish, shellfish, stew/soups, vegetables, rices, and creamy sauces. My personal favorite way to use paprika is in cheese-based and/or cream-based soups (like this one).

**Do not forget that paprika, since it can come from a variety of peppers, can vary in taste. You will find, for example, that most Hungarian paprika is mild, smoky, and sweet. Meanwhile, most Spanish paprika is spicier and smoky. In America, it is often specified if the paprika is “smoky”; if it does not say “smoky paprika”, chances are you have a very, very mild and more earthy-tasting paprika in your jar.

**It is important to note that heat often diminishes the color and flavor of paprika, so it is usually best to add paprika toward the end of the cooking process.
 

 Where to Find and Store Paprika

**Unless you grow your own paprika and then dry them, it is very difficult (sadly) to find whole dried paprika peppers in farmers markets or local grocery stores (at least this is the case in America).

**Here is a link to a two-pack of Spanish paprika: one is spicy and one is sweet. This is, of course, just a suggestion. Here is a suggestion for a two-pack of Hungarian paprika: one is spicy and one is sweet. I think you could have a lot of fun experimenting with Hungarian and Spanish paprika tastes. Finally, here is an idea for an authentic Smoky Hungarian Paprika.

**As usual with most spices, once ground, paprika starts to lose its’ flavor, color, and medicinal benefits. You should use it within 6 months after openinga new jar (this is NEVER a problem for me, as I use it so often, but it might be a problem with some).

**When buying paprika, look for a evenly ground and evenly colored jar of the spice. The general rule is that the redder the color, the milder and sweeter the taste. If it is more yellow than red, it is a stronger flavor.

**Try not to leave paprika in a clear container, because it is very sensitive to light and will lose potency quicker that way. Instead, put in a dark container and place in a cool, dark place. You can even store it in the refrigerator.

Do YOU use Paprika often in your meals?

**If you use paprika in your meals, which recipes do you use it in? Please feel free to share in the comment section below.

**Are there any recipes in this post that you have never tried before and are now eager to make? Which ones?

**Do you have suggestions for paprika-heavy recipes that I should make and/or promote?

*Some of this information came from the following website:http://www.naturalstandard.com/news/news201102054.asp

*The beautiful Paprika pepper art for my pictures comes from the amazingly talented artist Christy Beckwith. It would look so cute hanging up in your kitchen! Learn how to buy this paprika illustration and other awesome artwork here.