Paprika
Capsicum annuum
spice
A red powder of dried, ground mild peppers, of the same species as the bell pepper, the most cultivated of its genus. It provides beta-carotene, lutein and beta-cryptoxanthin.
- Origin
- Americas, acclimatized in Hungary
- Season (United States)
- all year round · grows in your region
- Preparation
- The powder is sprinkled at the end of cooking, or fried for a few seconds in oil over low heat: it burns quickly and turns bitter.
- Did you know?
- It was while working on paprika that Szent-Györgyi isolated vitamin C — Nobel Prize 1937.