One of the earliest known cultivators of Paprika was 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.

Paprika is well known as the national culinary spice of Hungary. It was first introduced by the Turkish in 1569 and Hungarian Paprika is available in eight different varieties ranging in colour and strength of flavour. In 1937, the Hungarian chemist, Albert Szent-György, won the Nobel Prize for research on the vitamin content of Paprika. Early Spanish explorers took the pepper seeds back to Europe, where the plant gradually lost its pungent taste and became Sweet Paprika. McCormick Science Institute - Paprika

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.

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 brightly coloured peppers soon found their way into Spanish kitchens where they remain 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 built-up gas.

Capsaicin has been shown to have analgesic effects 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 depth of flavour to many dishes. In Moroccan cuisine, Paprika (or Tamira) is added to a small amount of Cold Pressed Virgin Olive Oil to use as a dressing.

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