Paprika

Colour-java of Hungarian cuisine

High content of vitamin CEspecially in the red versions.
Source of potassium, vitamin A, vitamin E and folic acid
Helps digestion, lowers blood pressure
Spicy varieties invigorate metabolism, have anti-inflammatory effect
Almost fat-free, low-calorie

0. szint: légy kíváncsi!

Mit válthat ki?

Can be replaced with: bell peppers purchased outside the winter season or tropical vegetables from afar
An alternative to multi-packaged, processed snacks (e.g. chips, cheese puffs — paprika is also great for a snack)
Hot pepper paste can be a natural flavoring instead of seasonings full of flavor enhancers
Paprika dishes are also satisfying in vegan or vegetarian form - so you can also replace meat dishes

Fajtái

TV paprika(to be filled): white or pale yellow, with a thin shell
Capsicum pepper:meaty, sweet, red — baked is best
Bell pepper:juicy, thick-fleshed, red/orange/yellow
Hot peppers:e.g. a strong pistachio base, in several strengths
Spicy paprika:dried, ground — hungariicum

Táp. tartalom (100g)

Energy: 31 kcal
Protein: 1.0 g
Carbohydrate: 6.0 g
Fiber: 2.1 g
Vitamin C: 150 mg
Vitamin A (beta-carotene): 3131 IU
Potassium: 211 mg

*tájékoztató jellegű

Forrás: https://diet.hu/kaloriatablazat/

1. szint: próbáld ki!

Magyarország térképe helymeghatározó ikonnal.

Itt szerezd be!

From June to October: the tastiest in local markets, with small producers
Kapia and TV peppers at the best value for money from pick-your-own orchards
Spicy paprika: Kalocsa, Szeged area — sometimes directly from the producer
Avoid imported California peppers in winter — not only are they more expensive, but also less sustainable

Irány a térkép!

Hűtőszekrény egy palackkal és egy tárolóedénnyel a polcon.

Így tárold!

Short term (3 to 5 days):kitchen counter, if it is not too mature
Medium term (1 to 2 weeks):refrigerate airtight, but do not wash it in advance
Long term (6-12 months):frozen, dried or ground (as a spice)

Kapcsolódó receptek

Chickpea Mushroom Stew with Millet

Vegán Kolbász

Gombás lecsó tarhonyával

2. szint: alkoss, gyarapíts!

Így termeld!

Warmth and sun lovervegetables — best in the open field or in a foil sprayer
It can also be kept on a balcony, in a larger pot (minimum diameter of 25 to 30 cm)
Grows well in loose, nutrient-rich soil — fertilize regularly
Requires regular watering, but does not like stagnant water
Sensitive to temperature fluctuations - worth planting at the end of May

Így tartósítsd

Freezing:sliced, uncooked or blanched
Baking + freezing:roasted capsicum or bell pepper even into a sandwich
Drying:in the form of hot or spicy peppers — ideal for drafty lofts
Vinegar dressing:as a pickle or as a salad of peppers

Érdekességek

Termő időszak:

Augusztus

Július

Június

Szeptember

Eltarthatóság:

Július

Június

Augusztus

Szeptember

Október

Szén- és vízlábnyom

kg CO2e / 1kg

250

liter víz / 1kg

Forrás:

nutritics.com

Rajzos méh fekete szemüvegben és kék diploma sapkában.

Tippek, trükkök

Do not wash in advance, only immediately before use
Collect the seeds and seeds separately in compost - not in the drain!
Do you have too many peppers? Bake whole, peel and then freeze
You can make pepper peel pulp from a smoothie - for seasoning, sauces
Homemade Strong Pistachios can be made from leftover hot peppers with salt and oil

‍

Két kék szárnyú méh tart egy zöld telefont, és kérdőjelekkel fejezi ki a zavart.

Tudtad?

Peppers are not vegetables, botanically fruit— because it is a crop which contains seeds
The strongest pepper in the world is the Carolina Reaper - but we prefer to vote for the lecho
The spice pepper is a real Hungarian story: in the 18th century it was naturalized by monks in the Southern Plains
Capsaicin, which causes pungency, is not only a taste, but analgesic and metabolic stimulanteffected

Rajzolt méh kék szemüveggel, aki egy nyitott piros könyvet olvas.

Története

The paprika Comes from Central and South Americawhere it has been cultivated for 6,000 years
It came to Europe in the 15th-16th centuries, following the travels of Columbus

It has been cultivated in Hungary since the 18th century in a larger volume, mainly in the Southern Plains
It has become an icon of Hungarian gastronomy, especially thanks to the spicy paprika — just think of the goulash!