Flavor

— La'NA'

While the ground is covered in snow, beneath nature works on the arrival of springtime.  The February birds are aflutter around the bird feeders; some are regular residents while others are transitioning from the warm climates farther south.  

It is interesting to think that birds have been credited with introducing new foods to American cuisine; Paprika is one of them.  A perennial, small shrub considered to be a vegetable, Paprika is a berry botanically.  Its origin reads like a “who’s who” of geography.  Historically associated with the voyage of Columbus, introduced to Europe, and subsequently to Africa and Asia, the species emerged in the area bordering south Brazil and Bolivia before moving to the north as the birds dispersed it.  Surprisingly, a well-known favorite of Hungary, the berry is now grown mainly in the southwestern U.S.   Since some plants are more cold tolerate, we’ve selected a species to include in the Sage Hill Farms family of sustainable foods.

Paprika is of the nightshade family, the first fruits known to contain vitamin C.  It was first isolated from ripe paprika by the Hungarian chemist, Albert Szent-Gyorgyi, who later won the Nobel Prize for his work.  The paprika berry derives its color in the ripe state mainly from carotenoid pigments ranging from bright red to yellow.  Valued for taste as well as its sweet flavor, compatible with hot spicy dishes and mild stews, paprika contains significant amounts of sugar.  In the U.S., paprika is best recognized for is dried red powder, usually sprinkled on deviled eggs, while gaining a distinction for its enhanced flavors in cuisine.

A Sage Hill Farms favorite recipe using paprika is simply to brush grilled chicken (or shrimp) with melted butter (the read butter), lightly shaking paprika over the entire serving platter.  Paprika also deliciously flavors vegetables and even breads. 
 
No matter how you choose to enjoy the tang of Paprika, you’ll know to thank the migrating birds for spreading the fruits of their labor!

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