Red pepper and paprika: how are they different?

We are accustomed to calling ground seasoning, which is sold in the spice department, paprika, and when we mention bell pepper, we imagine sweet, fleshy fruits with a characteristic aroma.

Many people associate red peppers with long, fiery pods. What is the difference between them, and is there any? In this article we will talk about the types of peppers, their beneficial properties, health hazards, and what the degree of spiciness depends on.

Origin of paprika

What is paprika? The plant has several other names: Hungarian, Bulgarian or sweet capsicum.

It appeared in the vastness of Europe thanks to Columbus, who at one time went to India for black pepper, but missed a little and ended up off the coast of Central America. Having tasted the hot pepper, the navigator decided that it was quite capable of replacing black peppercorns, which in those days was worth its weight in gold.

After Columbus returned to Spain, the monks began cultivating the plant. To turn the fruits into a seasoning, they were collected and dried using smoke from fires. The pepper eventually acquired a smoky aroma and flavor.

In other European countries, peppers were dried in a different way. The fruits were laid out on large trays, slightly dried, then strung on jutes and hung to dry in the sun.

Reference. In modern production, large fans are used, which significantly reduce the production time of the spice.

Name "bell pepper“Paprika was obtained thanks to Bulgarian breeders. Based on the vegetable brought by Columbus, they developed a different variety, with thicker, sweet flesh that lacked pungency. From Bulgaria, pepper came to the southern regions of Russia. Since the 17th century, it began to be actively grown in warm climatic zones.

Over time, new varieties have appeared that tolerate cold well. In the northern regions, paprika is grown indoors. The culture is unpretentious to growing conditions, despite the fact that it needs a sufficient amount of sunlight. In modern conditions, this is achieved using artificial light sources.

Beneficial features

Paprika is an extremely healthy vegetable with a unique set of vitamins and minerals. In 1937, Alfred Szent-Györgyi (Nobel Prize winner in medicine), while researching the negative effects of paprika on the human body, discovered a huge amount of vitamin C in the fruit.

As it turned out, the vegetable contains five times more ascorbic acid than lemons. 100 g of paprika contains 150 mg of vitamin C, with a person’s daily requirement of 60 mg. Moreover, an overdose is impossible. Excess leaves the body with urine.

In addition to ascorbic acid, paprika contains:

• vitamins A, B1, B3, B2, B6, B5, B9, E, K, P, C;
• zinc;
• iodine;
• phosphorus;
• iron;
• calcium;
• sodium;
• potassium.

With regular consumption of sweet red pepper, the following occurs:

• increasing immunity;
• improvement of the body as a whole;
• improved blood test results;
• strengthening the cardiovascular system;
• normalization of the processes of food digestion and absorption of nutrients;
• reducing the risk of cancer;
• normalization of metabolism;
• improved vision (especially for myopia);
• increasing the production of endorphins (useful for stress, depression, loss of strength);
• memory improvement;
• strengthening hair and nails;
• reduction of excess weight and swelling;
• normalization of the musculoskeletal system in osteoporosis;
• regulation of blood pressure.

Paprika contains a substance called capsaicin, which thins the blood and reduces the risk of blood clots. Fiber promotes the removal of waste and toxins, improves intestinal motility.

Types of paprika

Paprika varieties differ in fruit shape and pungency. The pungency depends on the amount of capsaicin. Hot pepper contains about 1% of the substance, sweet pepper – 0.01%.

For example, in Hungary the vegetable is divided into seven types, but under the general name “paprika”:

• noble sweet dark red color with a delicate aroma;
• delicate with a slight spiciness;
• tender, not spicy, with a pleasant taste;
• semi-sweet;
• pink medium pungent, pale red in color with an intense odor;
• yellow in color with a burning taste;
• special sweet red.

Contraindications and harms of paprika

Paprika is not recommended for use if:

• disorders of the kidneys and pancreas;
• gastritis;
• inflammatory processes in the gastrointestinal tract;
• ulcerative and erosive lesions of the stomach and duodenum;
• angina pectoris;
• allergic reactions;
• colitis;
• ischemia of the heart muscle;
• tachycardia;
• increased acidity of gastric juice.

What is red pepper

Hot red peppers come from America. This is the same crop that was brought by Spanish sailors who went for Indian spices, but by coincidence discovered a new continent.

The shape is not as varied as that of sweet peppers. Often the fruits are round or elongated. The color is yellow, red or dark olive.In Russia, the most common peppers are red, resembling a proboscis.

Culture loves sun and warmth. The ideal environment for growth is greenhouses. If desired, the plant can be grown at home on a windowsill.

The substance capsaicin gives the fruit its characteristic burning taste. The more of it, the hotter the red pepper. The fruits contain:

• carotenoids;
• calcium;
• fixed oils;
• sulfur;
• iron;
• B vitamins;
• ascorbic acid.

Thanks to its rich chemical composition, red pepper has a powerful effect on the body and enhances the effect of medications.

Hot peppers Contraindicated for people suffering from diseases of the heart, kidneys, liver and gastrointestinal tract.

What is the difference between paprika and red pepper?

Are paprika and red pepper the same thing? Our answer is yes! Spices are made from a single plant. The only difference is the degree of spiciness. The fruits of sweet paprika are not spicy or have a slight pungency. Once dried, the pepper is turned into powder or flakes. The taste of the spice depends on the drying method.

There is smoked paprika on sale, which has a pronounced aroma. Hot red pepper is often added to sweet pepper powder. This enhances the taste and adds piquancy.

Ground red pepper is made from hot paprika. The spice is used in cooking, medicine and cosmetology.

What is the difference between paprika and bell pepper

Bell pepper, sweet pepper, paprika are the names of the same culture. Paprika means "pepper" in Hungarian. There are many varieties of paprika in the world of different colors, shapes and sizes, with different taste characteristics and degrees of spiciness.

In Russia, the most popular is bell pepper with thick skin and pulp. In Italy, they prefer the sweet fruits of Peperoncino or Cubanelle, with a thin skin and a fragrant aroma. Spaniards love the hot cone-shaped Piquillo peppers or the sweet Pimento peppers with their delicious aroma and thin skin.

Reference. All varieties of paprika are suitable for making seasoning in powder or flake form.

How to replace paprika

If we talk about paprika as a seasoning, then if necessary, it can be replaced with ground red or cayenne pepper. Only in this case will you have to regulate the quantity, because these spices have a burning taste.

Sweet paprika powder often lacks pungency. When purchasing seasoning bags, pay attention to the composition. Some manufacturers add hot pepper to it to enhance the taste.

The usual powdered seasoning will be replaced by smoked paprika flakes. As an alternative, use cinnamon, nutmeg, black or allspice, and curry seasoning.

Conclusion

To understand the difference between paprika and ground red pepper when it comes to spices, you only have to taste them once. Sweet paprika is aromatic and practically devoid of pungency; ground red pepper has a scorching taste.

This is where the differences between them end, because both spices are produced from the same plant, with different degrees of pungency, but the same beneficial properties. This applies to fruits both fresh and dried.