Paprika: Production, Culture and Cuisine

Paprika: Production, Culture and Cuisine: History

Please note this is an old version of this entry, which may differ significantly from the current revision.

Contributor: Miguel Juárez-Marín , Francisco José López-Avilés , Luis Tortosa-Díaz , Jorge Saura-Martínez , Ginés Benito Martínez-Hernández , Asunción M. Hidalgo , Antonio López-Gómez , Fulgencio Marín-Iniesta

Paprika is a spice obtained from the dehydration and grinding of red pepper fruits, primarily from the Capsicum annuum species. Its etymology comes from Slavic Balkanian languages and was adopted in Hungarian. The crop originated in America, where it was domesticated by pre-Columbian civilizations over 6000 years ago (specifically in present-day Mexico) for medicinal and culinary purposes. Following the Spanish arrival in the Americas in the 15th century, pepper was introduced first in Spain (Sevilla, Extremadura and Murcia) and later in the rest of the Old World. The agroclimatic conditions of different Mediterranean regions made it an essential crop, turning these regions into centers of production and giving this spice a sense of cultural identity. The purpose of this study lies in the technological and nutritional significance of paprika in the modern food industry, where it is demanded as a natural colorant, preservative and source of bioactive compounds, such as antioxidants and carotenoids. Despite its prevalence, the existing literature is often fragmented into specific disciplines. This article distinguishes itself by proposing a holistic approach expanding the study from its historical evolution to its socioeconomic impact, including its agronomic characteristics and industrial-scale production. It is recommended that the research community and producers focus on the sustainability of processing methods while preserving cultural authenticity, ensuring the preservation of the functional and culinary relevance of this spice.

Capsicum annuum
sustainable agriculture
spice processing
culinary heritage
functional food

Gastronomy is a portrait of the historical evolution, cultural identity and geographical adaptation to the regional resources of each country. The existence of traditional cuisines serves as an updated record of the evolution of civilizations, narrating stories about migration, intercultural exchange and agricultural identity from the ingredients and recipes consumed ^[1]. Paprika is a powdered spice obtained from dried and ground red peppers (Capsicum annuum), a native plant from America ^[2], with Mexico being the first region to domesticate it ^[3]. The term “paprika” belongs to the Slavic/Balkan word papar (pepper), which evolved into the word piperka or paparka in the Hungarian language and means “pepper”, while in an international context, this word refers to the red powder obtained from the dried fruit. In Spain, this spice is named “pimentón”.

The fruits required to produce this spice belong to the Solanaceae family. This botanical group encompasses a diverse group of flowering plants with a great economic impact. Capsicum is one of the genera present in this group, where C. annuum is the most widely cultivated species ^[4]. There are several cultivars with different morphologies and biochemical properties. This genetic variability allows the industry to produce a wide variety of paprikas with different profiles, such as redness or pungency, depending on the culinary and technological requirements ^[5].

Spain, the country that brought this fruit to Europe ^[6], played a pivotal role in the expansion of this crop on the European continent, which made it embedded in different dishes from Spanish cuisine before being present in several other gastronomies.

The cultural and economic impact of paprika extends beyond Spain. In other cultures, such as Hungarian culture, this spice is a cornerstone, where it defines traditional dishes such as goulash. Beyond Hungarian cuisine, paprika is present in other countries as well, such as Balkan, Central European and Latin American countries ^[7]. As well as its cultural impact, it has a significant influence on the industry and agriculture of the countries where this crop has a presence. The high content of carotenoids and antioxidants contributes to the nutritional and technological importance of paprika in the food industry.

This article explores the historical, cultural, agronomic and industrial impact of paprika. Studying its expansion from the American continent to the rest of the world and the factors that contributed to making this spice an emblem of different cuisines. This article explores the historical, cultural, agronomic and industrial impact of paprika. Studying its expansion from the American continent to the rest of the world, and the factors that contributed to making this spice an emblem of different cuisines.

This entry is adapted from the peer-reviewed paper 10.3390/encyclopedia6070145

References

Davidson, A. The Oxford Companion to Food, 3rd ed.; Oxford University Press: Oxford, UK, 2014.
Perry, L.; Dickau, R.; Zarrillo, S.; Holst, I.; Pearsall, D.M.; Piperno, D.R.; Berman, M.J.; Cooke, R.G.; Rademaker, K.; Ranere, A.J.; et al. Starch fossils and the domestication and dispersal of chili peppers (Capsicum spp. L.) in the Americas. Science 2007, 315, 986–988.
Long-Solís, J. Capsicum y Cultura: La Historia del Chilli; Fondo de Cultura Económica: Ciudad de México, Mexico, 2013.
Hernández-Pérez, T.; Gómez-García, M.R.; Valverde, M.E.; Paredes-López, O. Capsicum annuum (hot pepper): An ancient Latin American crop with outstanding bioactive compounds and nutraceutical potential. A review. Compr. Rev. Food Sci. Food Saf. 2020, 19, 2972–2993.
Topuz, A.; Ozdemir, F. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. J. Food Compos. Anal. 2007, 20, 596–602.
Silvar, C.; Rocha, F.; Barata, A.M. Tracing Back the History of Pepper (Capsicum annuum) in the Iberian Peninsula from a Phenomics Point of View. Plants 2022, 11, 3075.
Andrews, J. The Pepper Trail: History and Recipes from Around the World; University of North Texas Press: Denton, TX, USA, 1999.

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