Paprika dried

It's no secret that the name of this spice has been known to people for a long time. And for those who have not yet had time to get acquainted with this seasoning, recall that paprika is not only the pepper itself, but also the spice from it. To do this, the fleshy varieties of pepper are dried (the seed boxes are necessarily removed), and then ground to the desired consistency. Dried paprika can be either cut or crushed, or also in the form of a powder.

Dried paprika is included in many seasoning mixtures for cooking a variety of dishes. It is most commonly used in Mediterranean, Asian and European cuisines. It is especially well combined with pork, chicken, vegetables, cheese, eggs and seafood. But take into account that this spice does not particularly "love" when it is added when frying, as it begins to burn instantly, acquiring a bitter taste. In addition to giving food the smell and taste characteristic of bell peppers, this spice is used as a natural orange or red dye. The calorie content of dried paprika is 282 kcal per 100 grams of product.

Interestingly, this spice is part of the barbecue seasoning known to many, giving the finished dish an incredibly appetising color and an unsurpassed aroma. Paprika perfectly complements spices such as coriander, garlic, basil, bay leaf and garden chaber.

The useful properties of dried paprika are practically unchanged compared to fresh bell pepper, since all vitamins, amino acids and trace elements remain in proportions sufficient for the human body.

Benefits of dried paprika

The benefits of paprika dried for the human body are manifested when it is regularly eaten. This spice contains such biologically active substances that have a beneficial effect on the circulatory system, preventing the formation of blood clots.

People suffering from excess weight are often advised to combine the use of paprika with various dishes, due to the fact that sweet pepper not only improves the taste of food, but is also able to speed up digestive processes.

It is known that the benefit of dried paprika lies in the content of vitamin C, which is several times more than in the same lemons! Therefore, it can be safely called an immunostimulant and an assistant in the fight against colds.

Harm of dried paprika

Unlike hot peppers, which can cause inflammation of the mucous membranes, paprika can be consumed in large quantities without fear for their health. But, nevertheless, the harm of dried paprika can make itself felt in cases of personal intolerance to this seasoning, as well as in liver and kidney diseases. The use of this spice is not recommended for pancreatitis, angina pectoris and chronic stomach diseases.