Sweet paprika We began to grow in Europe hundreds of years ago. Best of all, he began in the Balkans, Hungary, Romania, Moldova, Greece and Turkey. That is why the main variety of dishes with it - a native of this region of the planet.
Of course, the most "specialized" dishes paprika considered hot Hungarian "goulash" and "paprika". In general, Hungary is perhaps the most paprikolyubivaya country on the planet - you can buy not only a huge bunch of peppers as a souvenir, but also mashed paprika powder, soup mix ... well, almost everything.
Soviet man paprika is better known under the name " pepper ". This is due not to the botanical history of vegetables, but only with the fact that canned peppers in the USSR came mainly from Bulgaria (Hungarian banks lecho and stuffed peppers Bulgarian appeared much later). But whatever you call this a great product - it is equally useful.
Firstly, none of the vegetables can boast such a concentration of vitamin C - one red pod sweet pepper contains a two-day rate askorbinki!
Second, none of the vegetables has wound-healing properties such as pepper . If you think that the mucous membrane of the gastrointestinal tract is damaged by something - bake in the oven for a couple sweet peppers , Peel and seeds and eat all you like - should help.
From paprika You can cook a lot of dishes - from salads and sandwiches to soups, kebabs and alcoholic liquors. Greeks combine Bell pepper with feta cheese, red onion and olive oil. Bulgaria - with yogurt, garlic and tomatoes. Hungary - with beef, zucchini and herbs. Russia has traditionally like bell peppers stuffed with a filling of meat, rice and carrots - both hot dish and stuffed with cheese, garlic and sour cream - as a cold. In winter, my grandmother cooked a "vitamin salad" of cabbage, tomatoes and peppers, or lecho - slices of pepper in a spicy tomato sauce. Surprisingly, canned paprika almost loses nutritional properties.
If you are going to cook anything from paprika , You must correctly select it in a store or on the market. Remember a few simple rules:
- Red paprika - the leader the content of vitamin C and beta-carotene. But the yellow and green peppers are significantly less likely to cause allergies.
- The best pepper - the most beautiful. Choose the largest, hard, shiny and evenly colored pods.
- Inspect the stalk - the more it is moist and elastic, the less time has passed since that moment as Pepper stripped the beds.
Keep the best pepper, wrapped in waxed paper, in the vegetable compartment (or on the bottom shelf) refrigerator. Intact pepper can live there for up to two weeks, peeled - about three days. You can often find the seasoning of dried red pepper - paprika powder. It can be different degrees of pungency, so carefully study the label - yes, and sweet peppers have sharp substance. Paprika powder perfectly complements meat dishes - for example, a hodgepodge, lamb with potatoes, stewed in a cauldron ... You can add the paprika powder in a good vodka (2 tablespoons to 0, 5 liters), the present and the drain: get unusual fragrant liqueur.
Of course, there are ways to use paprika and for medicinal purposes. Crude pepper give the smokers to reduce the risk of lung cancer. Paprika improves nitrogen metabolism, which is responsible for work of the heart and potency in men. In addition, paprika - a great appetizer for computer maniacs - it protects the eyes from the surge.
The only "but" in the use of paprika - her coarse peel. Nutritionists argue that it is best to remove as much as possible.
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Pischeblog Yulia Goncharova
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