Paprika: proprietà e usi in cucina

La paprika è una miscela molto utilizzata in cucina, essa è ottenuta da diversi tipi di peperoncino e si ottiene dala macinazione dei semi e della polpa dei peperoncini secchi. La miscela dei peperoncini fa sì che a seconda della varietà di peperoncini scelti, il sapore e l’aroma della paprika può variare enormemente, anche la parte dei peperoncini che si scelgono per la macinazione possono far variarne l’aroma.

Tra le tipologie di parike più utilizzate abbiamon tipi di  paprika non piccanti abbiamo:

  • Paprika fine, si presenta con un colore chiaro e un gusto dolce;
  • Paprika dolce, il suo colore è rosso vivo e il suo aroma è molto intenso e il suo gusto è dolce;
  • Paprika Kulonleges, dal colore rosso vivo, è molto delicata.

 Tra le tipologie di paprika dai sapori molto forti abbiamo:

  • Eros Paprika, dal colore marrone, macinata piuttosto grossa e piccante;
  • Paprika rosa, il suo gusto è piuttosto pronunciato;
  • Paprika semi-dolce, dal colore rosso vivo, il suo gusto è forte.

La paprika è ricca di molti minerali e vitamine, tra i minerali in essa contenuta abbiamo: calcio, ferro, fosforo, magnesio, manganese, potassio, selenio, sodio. magnesio, fosforo; mentre le vitamine presenti sono quelle del gruppo B, vitamina C, Vitamina E, Vitamina K e folati. Per 100 grammi di prodotto le calorie della paprika ammontano a 289. La paprika ha proprietà toniche, il suo consumo ha effetti stimolanti sull’apparato digerente e aiuta il sistema circolatorio, inoltre, ha grandi proprietà antisettiche.

Il suo utilizzo in cucina è molto ampio, essa infatti è perfetta per la preparazione di alcuni piatti. Il suo uso è consigliato in minestre per il calore che è in grado di liberare, sulle carni rosse (paprika dai sapori forti), sui formaggi (è preferibile una paprika dal gusto più dolce). Infine, la paprika è un ingrediente che non può mancare nella preparazione del Goulasch.

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