Different kind of paprika

There are many kind of paprika. They grows in different countries all over the world. The peppers come from Mexico, Central America and northern South America. Pepper seeds were introduced to Spain in 1493 and spread to other European, African and Asian countries. Mexico is still one of the leading pepper producers in the world. Paprika is the only member of the genus Capsicum that does not produce capsaicin. The substance that causes heat in chili fruits is caled capsaicin and was discovered in Hungary. Hungary is still known for its paprika crops and paprika powder.

Picture with sun. 

1. Yellow lace pepper 18-23 cm from Holland. 

2. Pri pri red and green small strength 8 out of 10 from Holland.

3. Jalapeno green, strength medium 6 out of 10 from Holland.

4. Chili red plain.

5. Spanish pepper yellow, strength medium 7 out of 10. 

6. Habanero red, strength 10 out of 10 from Holland.

7.  White pepper from Holland.

8. 9. 10. Peppers red, green and orange. Sweet in taste with strength neutral.

In the middle you see paprika powder sweet from Kalocsai Hungary. Strength neutral.

Paprika

 Pepper: Chili (Capiscum).

 family of potato plants,

 Peppers and chili peppers belong to the genus Capsicum within the family of potato plants, Solanaceae. The Capsicum genus comes originally from South America (Bolivia). Capsicum is the Latin name for chili pepper. Peppers come from different varieties and stages of development of Capsicum (Chili). It can vary in size and shape. Peppers can be round (Spain and Morocco) or pointed and conically shaped (Hungary and California). They are bigger and milder in taste than chili peppers. Sometimes called pimento (pepper in Spanish) when stuffed into olives.

Paprika powder is produced from different kinds of pepper. Peppers that have matured until they turn red. They are then ground into a fine flour. The powder can vary in color from light red to rust brown. The taste varies from mild, medium to burning in a ten-degree burn scale from 1-10. (Department store Ica Sweden). Botanically, the pepper fruit is a berry with a hollow seed coat. Inside the seed house, light yellow flat round seeds sit on a seed coat with white strands that extend towards the fruit tip. This is where the strongest parts of the fruit sit around and in the seeds. They contain a substance called capsaicin. Removing the seed coat reduces the heat in the chili. Normally the sharper and smaller the chili the stronger. Red is stronger than green. The tip is the less strong part of the chili. Chili is rich in vitamins C and A, it stimulates the appetite and induces sweating, which cools your body. Capsaicin is used in medicine for various medicines such as nasal sprays for nosebleeds. Works against headaches, asthma, and toothaches etc. Peppers are high in vitamins. It even contains more vitamin C than orange.

 Albert Szent-Györgyi received the Nobel Prize in Medicine in 1937 for the discovery of vitamin C in Hungarian peppers. Due to that discovery, vitamin C from red peppers is used today in, among other things in vitamin C buble tablets. 

Smoked paprika powder:

The color is deep red that spreads in the dish where it is added. It has a tasty smoky aroma from oak that has slowly burned. Used instead of regular paprika powder when you want an extra depth of flavors which smoking entails. Available in three flavors sweet, bittersweet and burning.

Other names for chili and peppers are in different countries. 

Hungary -peppers. 

France -piment, poivron. 

Germany -peppers. 

Spain -pimiento  

England -sweet pepper. 

Africa -pri pri. 

Greece -pepperoni, pepperoni.  

Italy  -peperone, pepperoncini. 

At Latin its called capsicum.