Legend tells us that Paprika was first grown by monks who wept from its hot taste when they tried to eat it. A likely origin for the word is the South Slavic term papar meaning pepper. The hotness of traditional Hungarian Paprika is preserved in the world-famous Erős Pista, a popular chili sauce in Hungary, made from coarsely ground Hot Paprika and Sea Salt.

One of the earliest known cultivators of Paprika were located in Europe. They were the Jeronimos Monks at Yuste Monastery, situated in southwestern Spain who began drying and grinding the peppers, creating some of the first European-made Paprika for local use.

In 1493, during his second voyage to the Americas, Christopher Columbus discovered the Paprika plant and brought it back to Spain where it was used as a medicinal plant. The bright Red Peppers soon found their way into Spanish kitchens where they are to this day revered for their colour, flavour and versatility.

Over the centuries, Paprika has become a familiar spice in kitchen cupboards all over the world. It transforms many traditional dishes from a 'Spanish Chorizo with Deviled Eggs', to cheese omelettes, Indian curries, Moroccan hotpots and smoky barbeque dishes. Paprika's ability to enhance colour, aroma and depth of flavour is second to none.

The essential compound in Paprika is called capsaicin which is found in peppers and has been shown to have a wide range of health benefits.

Paprika has powerful antioxidant properties which can help reduce the risk of cancer and heart disease. These properies help to cleanse the body and improve immunity, alleviating any built-up of gas.

Capsaicin has been shown to have analgesic effects that provide pain relief which is why it is used therapeutically for pain management. Some topical pain treatment remedies include capsaicin as an essential ingredient.

Paprika is rich in calcium, potassium and phosphorus all of which are needed to build strong teeth, bones and muscle. Paprika is also a source of folate, vitimin B6, E and K, choline (needed by the brain and nervous system to regulate memory, mood, muscle control and other functions) and niacin (needed to turn food into energy and keep the nervous system, digestive system and skin healthy).

A few drops of Paprika Essential Oil in an organic carrier oil is used in massage for warming and relaxing the body. This helps to reduce stress and pain in muscles and joints due to its analgesic qualities.

Paprika Essential Oil is known to improve circulation and help with the removal of toxins.

The soothing scent of Paprika Essential Oil is refreshing to the mind and can help to maintain focus and increases energy levels when feeling tired or run down.

When Paprika Essential Oil in an organic carrier oil is massaged ino the abdomen, this will relieve a sluggish digestive system and soothe digestive spasms. It is strongly detoxifying and helps to stimulates liver function.

Paprika is regarded as the national spice of Hungary. It is also very popular in Spain where it is used in paella and sofrito (a fried spicy mix used as a base for many Spanish dishes). The practice in Spain is to smoke the paprika which adds a lovely smoky flavour to dishes. In Moroccan cuisine, Paprika (Tamira) is usually augmented by the addition of a small amount of Cold Pressed Virgin Olive Oil blended into it.

Creamy Smoked Paprika Sauce

A rich and creamy sauce with a delicious smokiness from the Smoked Paprika and a tasty tang from the tomato paste and sour cream.

2 x tablespoons Unsalted Real Butter

½ x Onion (finely chopped)

2 x teaspoons Smoked Paprika

¾ x cup homemade Organic Chicken, Bone or Vegetable Broth

1 ½ x tablespoons Tomato Paste

¼ x cup fresh Double Cream

2 x tablespoons full-fat Sour Cream

2 x tablespoons finely chopped fresh Coriander

Simple to make following these steps:

• Melt the butter in a small saucepan. Add the onion and saute until soft and translucent.
• Add the finely chopped onion and the Paprika.
• Add the broth. Bring to a boil and simmer while gently stirring for 5 minutes.
• Take off the heat and stir in the Tomato Paste, Double Cream and Sour Cream.
• Garnish with Coriander and serve with raw vegetable sticks and freshly sliced crunchy bread.

SOURCE: The Spice Train - Paprika Sauce