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Tes. 15, 2023 16:23 Toe fo'i i le lisi

O le a le Paprika



Paprika o le a mea manogi made from dried and ground red peppers. It is traditionally made from Pateta ituaiga eseese i le Longum vaega, e aofia ai pepa chili. Paprika e mafai ona i ai tulaga eseese o vevela, ae o le pepa chili e faʻaaogaina mo paprika vevela e foliga mai e vaivai ma e sili atu ona manifinifi aano nai lo mea na faʻaaogaina e gaosia ai. suka pauta. In some languages, but not English, the word paprika e faasino foi i le laau ma fua o loo gaosia ai le mea manogi, faapea foi ma pepa i le Grossum. vaega (faataitaiga, pepa logo).

 

Read More About paprika capsicum

 

O ituaiga uma o capsicum e tupuga mai i tuaa vao i Amerika i Matu, ae faapito tonu lava Mekisiko Tutotonu, where they have been cultivated for centuries. The peppers were subsequently introduced to the Lalolagi Tuai, ina ua aumai pepa i Spain i le senituri lona 16. E fa'aoga le fa'amamafa e fa'aopoopo ai le tofo ma le lanu i le tele o ituaiga mea'ai i mea'ai eseese.

 

Read More About paprika food

 

O fefa'ataua'iga i paprika na fa'alauteleina mai le Iberian Peninsula ia Aferika ma Asia[6]: 8  and ultimately reached Europa Tutotonu e ala i le Balkans, lea sa i lalo Ottoman pulega. E fesoasoani lea e fa'amatala ai le Serbo-Croatian amataga mai o le upu Peretania.

 

I totonu Sipaniolo, paprika ua lauiloa o pimentón talu mai le 16th seneturi, ina ua avea ma mea masani i meaʻai a sisifo Estremadura.E ui lava i lona i ai i Europa Tutotonu talu mai le amataga o le faatoilaloina o Ottoman, e le i lauiloa i Hungary until the late 19th century. Now, more than 70% paprika are planted and harvested from China origin.

 

Read More About red pepper dried

 

Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, ma sili atu ma le afa o fatu ua aveesea, ae o paprika vevela o loʻo i ai ni fatu, ogalaau, fuamoa, ma calyces. The red, orange or yellow color of paprika is due to its content of karotenoids.

 

 


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