Highly Nutritional Fresh Paprika

We have gained a remarkable position in the market that is involved in manufacturing, exporting and supplying Highly Nutritional Fresh Paprika. It is an annual plant that is grown all over the world for different aroma and taste. It is primarily used as a food colorant in a variety of cuisines. These turn from green to red upon riping. Only red colored paprika are processed into spice.

Specifications:
Indian Name: Mirchi
Botanical Name: Capsicum Annuum
Family Name: Solanaceae

Cultivation Zone: Peru, in South America, is the largest producer of paprika with exports close to 80000 metric tonnes in the year 2005. United States, Zimbabwe, South Africa and Hungary are other major paprika producing countries. United States is also the largest consumer of paprika. Uses of Paprika Culinary Use: Paprika is the main ingredient in many spiced sausages, including the Spanish chorizos. It is often used for garnishing, sprinkled on eggs, hors d'ouvres and salads for color. Many Spanish, Portuguese and Turkish recipes are incomplete without paprika. It is used in soups, stews, casseroles and vegetables. It also spices and colors cheeses and cheese spreads, and is used in marinades and smoked foods. In India paprika is used in tandoori chicken, to give it a distinct red color. Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for a salad dressing. It can also be incorporated in the flour dusting for chicken and other meats.

Medicinal Uses: Fresh red peppers have more than seven times as much vitamin C as oranges. It is also an excellent source of betacarotene, that the body converts to vitamin A.