Article No.: 66641master
Mindesthaltbarkeitsdatum: 04/22/2021
volume/weight: 0.00kg
Belongs in every goulash. It is also used in pastes and minced meat,
meat, poultry and fish dishes, potato and vegetable soups,
from 2,98 € *
Ready for shipment 29.05.2019
Paprika spicy, ground. Controlled quality 100g ZIP
3,25 € *
Paprika spicy, ground. Controlled quality 250g ZIP
7,45 € *
2,98 € / 100g
Paprika spicy, ground. Controlled quality 100g glass
3,75 € *
Hot paprika powder belongs in every goulash. It is also used in meat, poultry and fish dishes, potato and vegetable soups, pastes and minced meat. Paprika must not be fried, it burns and becomes bitter. It is therefore better to add it later, after frying. Paprika has an appetising effect. Thanks to its high vitamin C content, it is generally considered healthy.

Origin: Spain. Controlled quality.

Cool and dry, close well immediately after use.

The origin of peppers is Central and South America.
With a distribution center of the genera in Brazil and Bolivia.
According to art, the origin of cultivation here lies again in different regions.
Capsicum annuum was bred in central or northeastern Mexico.
The other species in South America.
Capsicum baccatum is native to Bolivia and Capsicum pubescens is native to the Andes.
The origin of Capsicum chinense lies in the Amazon region.
The origin of Capsicum frutescens could not yet be clarified, although it also seems to originate from Amazonia. Nevertheless, Central America is also an option.
Excavations in a valley near Tehuacán in Mexico revealed evidence for the planting of peppers.
It is assumed that peppers were already used as useful plants around 7000 BC.
These are still the wild forms of plants.
Later, the pepper was refined by breeding in the period between 5200 and 3400 B.C. Further.
From this came species that were still cultivated today.
Since its discovery, peppers have continued to be cultivated by indigenous peoples.
In a work published in 2007 by Linda Perry of the Smithsonian National Museum of Natural History in Washington, D.C., it was proven that chili was used in southwestern Ecuador around 4100 BC. The paprika differed from wild chilli by its sharpness. Name origin:
Paprika was borrowed from the Serbian from pàprika.
This is an advanced training to the Serbian word "Pàpar", in German "Pfeffer".
"Pàpar", on the other hand, is derived from the Latin word piper.

Paprika recipes for every taste:

Hot minced pepper rolls with yoghurt dip:
Calorific value - 128 kcal
Preparation time - 40 min
Preparation time - easy
Difficulty - average

Ingredients for 8 rolls:

½ bunch smooth parsley
200 g yoghurt (1.5 % fat)
1 small green pointed pepper
2 cloves of garlic
1 red chilli pepper
500 g Beefsteakhack
1 tablespoon paprika powder (sweet)
½ TL paprika powder (hot or hot roses)
2 tbsp olive oil

Kitchen appliances:

1 working board, 1 large knife, 2 bowls, 1 whisk, 1 small knife, 1 garlic press, 1 tablespoon, 1 teaspoon, 1 hand blender, 1 aluminium bowl, 1 brush, 1 grill tongs.
Preparation steps:

Step 1
Wash parsley, shake dry, pluck leaves and chop coarsely. Mix in a bowl with the yoghurt. Season with salt, pepper and keep cool.

Step 2
Halve the pepper, remove seeds, wash and cut into fine cubes. Pour into a 2nd bowl.

Step 3
Peel the garlic cloves and press them through the press into the pepper cubes.

Step 4
Halve chilli pepper, remove seeds, wash and chop very finely. Add the minced meat and the two paprika powders to the paprika-garlic mixture.

Step 5
Knead the chopped mixture with the dough hooks of a hand blender to a chopped dough. Salt and pepper vigorously.

Step 6
Form the dough into a long roll on the work surface with moistened hands. Using a knife, divide into 8 pieces about 10 cm long and 2-3 cm thick.

Step 7
Place the rolls in a large aluminium bowl and brush all around with the oil. Grill on the hot grill for about 8-10 minutes, turning once in between. Serve the rolls together with the yoghurt dip.

Chicken-Paprika-Pot with spicy yoghurt sauce

Calorific value 626 kcal
Preparation time - approx. 50 min
Preparation time - approx. 3h 20 min

Ingredients for 4 servings:

2 chicken legs (à 350 g)
1 double chicken breast on bone (approx. 500 g)
1 teaspoon caraway
2 cloves of garlic
1 untreated lemon
3 tbsp paprika powder
2 large red peppers (approx. 500 g)
3 onions
2 tbsp oil
400 ml poultry stock
350 g yoghurt (3.5 % fat)
1 tbsp tomato paste
3 tbsp flour
20 cherry tomatoes

> Kitchen appliances:
1 bowl, 1 small bowl, 1 roaster, 1 measuring cup, 1 working board, 1 large knife, 1 small knife, 1 tablespoon, 1 teaspoon, 1 whisk, 1 mortar, 1 spatula, 1 fine grater, 1 cling film.

1 small knife, 1 teaspoon, 1 egg whisk, 1 mortar, 1 pan turner, 1 fine grater, 1 cling film. Step 1
Wash chicken legs, dab them dry and cut them in the joint.

Step 2
Wash chicken breast, pat dry and halve with bone lengthwise and then crosswise. Crush the caraway with a little salt in a mortar.

Step 3
Peel and chop the garlic. Rinse lemon hot, dry and finely grate peel. Mix caraway salt, garlic, lemon peel and paprika powder with a little water to a paste. Step 4
Mix the chicken pieces in a bowl with the paste, cover with cling film and leave to marinate in the refrigerator for 2 hours. Step 5
Quarter the peppers, remove seeds, wash and cut into bite-sized pieces. Peel and finely dice the onions.

Step 6
Heat the oil in a roaster. Brown chicken pieces all around, take out.

Step 7
Add onions and peppers to the roaster and stir-fry until the onions are golden brown. Step 8
Put the chicken pieces back in the roaster, fill up with the broth, bring to the boil, then cook in the preheated oven at 200 °C (circulating air not recommended, gas: level 3) on the 2nd rack from below for 30 minutes; turn once.

Step 9
Mix yoghurt, tomato paste and flour with 100 ml water to a smooth cream. Wash the tomatoes.

Step 10
After 30 minutes cooking time, add tomato yoghurt and tomatoes to the roaster, stir in and fry for another 15 minutes. Season to taste with salt and pepper.
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