One ingredient we have our eye on is pimentón de la Vera picante , or Hot Smoked Spanish Paprika. It has a robust flavor, attention grabbing heat, and rounded smokey finish which adds a rich complexity to dishes.
The capsicum peppers used for paprika provide a whole host of other nutritional benefits. Its most noteworthy nutritional quality is its high concentration of vitamin C. Containing six to nine times as much vitamin C as tomatoesby weight, it packs a wonderful nutritional punch. Be sure to buy organic though, as the sun-dried organic paprika has higher vitamin C content then the conventional processed versions.
Aside from vitamin C, paprika is also said to be rich in carotenoids, the red and yellow pigments found in vegetables and herbs that protect us from chronic illness.
Paprika’s spiciness is due to its content of capsaicin, which is a pungent, crystalline compound. It has anti-inflammatory properties that make it useful in medicine as a topical analgesic.
As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.
You can find pimentón de la Vera picante in most grocery stores. Have fun experimenting with its robust flavor and add some spice to your dishes and a new form of nutrients to your diet.
Jimmy Wilson, Bauman College Marketing Manager