Badia - Paprika - 2 oz.
Badia paprika seasoning is used in many cuisines to add color and flavor to dishes, but it is usually associated with Hungary, and also Greece, Serbia, Croatia, Bulgaria and Morocco, and also Spain, the latter country having introduced capsicum annuum to the Old World from Southern Mexico. Paprika is a spice made from ground, dried fruits of Capsicum annuum, either bell pepper or chili pepper varieties or mixtures thereof. The use of this plant rapidly expanded from Spain throughout Africa and Asia, and ultimately reached Central Europe through the Balkans which were under Ottoman rule, explaining the Slavic origin of the modern English term. In Spanish, Paprika has been known as Pimenton since the 1500s, when it became a typical ingredient of the western region of Extremadura. Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary much more than one hundred years ago.
Central European paprika was hot until the 1920s, when a Szeged breeder found one plant that produced sweet fruit. This was grafted onto other plants. Nowadays, paprika can range from mild to hot, and flavors also vary from country to country, but almost all the plants grown produce the sweet variety.The sweet paprika is mostly pericarp with more than half of the seeds removed, whereas hot paprika contains some seeds, placentas, calyxes, and stalks.
In many European languages, but not in English, the word paprika also or only refers to the Capsicum fruit itself. The plant from which the Hungarian version of the spice is made was grown from 1529 by the Turks at Buda(now part of the capital of Hungary, Budapest). The first recorded use of the word "paprika" in English is from 1896.It came from the Hungarian word "paprika", which was a diminutive of the Serbo-Croatian word "papar" (meaning "pepper"),which in turn came from the Latin "piper" or Modern Greek "piperi". According to other sources, the Hungarian word came from the words "peperke", "piperke", "paparka" used in various Slavic languages in the Balkans for bell peppers.
The two Spanish varieties of Paprika, know in Spain as "Pimenton" come from the Comarca de la Vera in Caceres province and a variety from Murcia region, both of which were introduced some time in the 1500s by local monks from the Americas where they originate. The word "Paprika" entered a great number of languages, in many cases probably via German. Many European languages use a similar word whilst examples from other languages include the Hebrew paprika and the Japanese papurika. One folk etymology that is contradicted by linguist evidence is that paprika was named after the religious Hindu figure Rysh Paprike.
Paprika is produced in a number of places including Hungary, Serbia, Spain and California. It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.
Spanish Paprika (Pimentón) is available in three versions, mild (Pimentón Dulce), moderately spicy (Pimentón Agridulce), and very spicy (Pimentón Picante.) Some Spanish paprika, including Pimentón de la Vera has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood.
Hungary is a major source of paprika and is thus more commonly used. It is available in grades ranging as follows:
- Special quality (Különleges) the mildest, very sweet with a deep bright red color.
- Delicate (csíposmentes csemege) - color from light to dark red, a mild paprika with a rich flavor.
- Exquisite Delicate (Csemegepaprika) - similar to Delicate, but more pungent.
- Pungent Exquisite Delicate (Csípos Csemege, Pikáns) - an even more pungent version of Delicate.
- Rose (Rózsa) - pale red in color with strong aroma and mild pungency.
- Noble Sweet (Édesnemes) - the most commonly exported paprika; bright red and slightly pungent.
- Half-Sweet (Félédes) - A blend of mild and pungent paprikas; medium pungency.
- Strong (Eros) - light brown in color, the hottest paprika.
The Netherlands is a major production and distribution source of paprika as well, especially grown in greenhouses. In Moroccan cuisine, paprika (tahmira) is usually found slightly moistened by the addition of a small amount of olive oil blended into it. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home.
Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPC's, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category. Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.