Paprika

There is no secret to growing Paprika peppers. They are grown much like other peppers, which means a well-draining, fertile soil in a sunny area. Fruit is mature when it is bright red in color. Dry your peppers in mesh bags hung in full sun for three days to one week. When completely dry, 85 percent of the pod weight will have been lost.

Milder than chilli powders, Paprika is used to season and color rices, stews, and soups, such as goulash. In Moroccan cuisine, paprika (tahmira) is usually augmented by the addition of a small amount of olive oil blended into it. Please check medicinal properties carefully before use.

BOTANICAL NAME: Capsicum Annuum

COMMON NAME: Paprika

AFRIKAANS NAME: Paprika