Sweet peppers - culinary applications

Ground peppers are aromatic, and flavour - depending on the variety and how it is processed - spicy and burning, or mild and sweet. In this case, we are dealing with the latter version. Interestingly, the spiciness of peppers can also be controlled by limiting or increasing the amount of seeds that go into the final product. As you can probably guess, the more seeds, the spicier the ground and dried peppers will be. As well as imparting an extraordinary aroma and flavour to dishes, this aromatic red powder also gives them a vibrant colour. It is a spice that perfectly complements the taste of all fish dishes, meat dishes, sauces and soups. It is the basis for such iconic dishes as cureo or paprikash.

Sweet paprika:

• It is a treasure trove of vitamins C and A , just one spoonful of red paprika provides 100% of the body's daily requirement of vitamin A.
• Thanks to its high content of dietary fibre, it aids digestive processes .
• The pigments contained in red peppers, such as beta-carotene and beta-cryptoxanthin, have a very positive effect on vision . Among other things, they protect eye tissue from harmful UV radiation.
• Scientists have confirmed that antioxidants contained in peppers help to reduce levels of so-called bad cholesterol, which is very bad for heart function.