Paprika

Paprika is one of the most traded in spice, native to South America. The Plant is cultivated for its fruit, which is dried and used as a spice or seasoning. Paprika powder is used as a food colorant in a variety of cuisines.

 

Paprika is an annual plant which bears a green fruit when unripe and changes to red paprika color on ripening. Only red paprika color are processed into spice. The plant is extensively cultivated in Hungary. A variety of paprika are being grown the world over for difference in taste and aroma.

 

Indian Name: Mirchi
Botanical Name: Capsicum annuum
Family Name: Solanaceae
Parts Used: Fruit
Habitat: South America

 

Origin
Paprika it is believed is native of South America. After this the species spreaded to North America, Europe etc. The major production areas include Southern Brazil and Bolivia. There are different species of Paprika that are found all over South and Central America. The paparika producing region includes, North of the Amazon basin (NW-Brazil, Columbia), Mexico and Panama, Peru, Bolivia and Ecuador.

 

Chemical Constituents
Paprika contains capsaicin that is responsible for its mild pungency. The essential oil present defines the taste of Paprika. The scent of the paprika is due to a range of alkylmethoxypyrazines. It also contains vitamin C and carotenoid pigments. The pigment is responsible for the color of the spice. Paparika comes in different colors like purple, yellow, little red paprika. It is the pigments that gives the flower these colors.

 

Spice Description
Paprika powder is obtained from different varieties of Capsicum annuum with varying shapes and sizes. The shapes of capsicum annuum may be small and round or pointed and cone shaped. The shape vary from region to region. The color of the paprika powder can vary from bright red paprika to rusty brown paprika.

 

The plant has densely branched stem. Plants lower portion is woody and the leaves are dark green on the top whereas it is lighter on the lower side. The flower is white which contains fruit. The fruit is green when unriped. It changes to red, brown and purple later on. The fruit that ripened to red are utilized for obtaining paparika.

 

Paprika Cultivation
Paprika cultivation good amount of heat ranging between 24 to 30°C. The soil should be well drained. Alkaline and brackish soil is not good for paprika cultivation. If planted on soil having high clay content care is taken to plant it on beds in order to improve drainage. Soil is well fertilized before actual plantation.

 

October is the most suitable time for the cultivation of paprika. Nearly 50,000 paparika plant can be planted per hectare. The plantation can be done in double rows. The spacing between the plants can be between 23 to 25cm.

 

Field is irrigated immediately so that the root contact become more easier. Irrigation must be proper. During and after flowering irrigation should be done with sufficient water.

 

Trade in Paprika
Peru, in South America, is the largest producer of paprika with exports close to 80000 metric tonnes in the year 2005. United States, Zimbabwe, South Africa and Hungary are other major paprika producing countries. United States is also the largest consumer of paprika.

 

Uses of Paprika
The spice is mainly used in food processing industry as an emulsifier and also to flavor a number of products including:

 

Medicinal Use
Paprika is one of the best source of Vitamin C and also an excellent source of betacarotene, vitamin B1 and B2.

 

History Of Paprika
Paprika, it is believed to be originated in southern Mexico. It was Christopher Columbus who introduced chile to Europe. In the second half of the 16th century the spice reached to Balkans. In Balkans the spice began to be called as peperke or paparika. Paparika was introduced to Hungary by the Turks which became the major producer and exporter of Paparika. Sooner the cultivation of Paparika reached to Spain, South America, Mediterranean regions, India, and California which also have become the major producers of paprika.

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