Paprika

Paprika (Capsicum annum) refers to the ground form of dried peppers of the non-pungent to slightly pungent red varieties. Paprika peppers are grown in Hungary, Morocco, Mexico, Spain, Turkey and the U.S. Paprika plants are early maturing, erect shrubs with oval leaves, single white flowers, and non-woody stems. The quality of paprikas is predominately based on the strength of colour, which is determined by the amount of capsanthin (the red pigment) and the lack of capsaicin (the heat component found in chilies). Hungarian paprika is classified into six main grades, based on the quality of the fruits, the ratios of seeds, connecting tissue and stem to outside flesh, and the degree of grinding. The grade “noble-sweet”(edesnemes) is the most widely exported variety.

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