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Paprika

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Paprika ke senoko se se dirilweng ka dipepere[1] tse di omisitsweng le tse di silweng tse

Paprika
Mallorcan pimentón tap de cortí paprika
Food energy
(per 100 g serving)
282 kcal (1181 kJ)
Nutritional value
(per 100 g serving)
Protein14 g
Fat13 g
Carbohydrate54 g

dikhibidu.[2]E dirilwe ka tlwaelo go tswa mo mefuteng ya Capsicum annuum mo setlhopheng sa Longum, go akaretsa dipepere tsa chili. Paprika e ka nna le maemo a a farologaneng a mogote, fela dipepere tsa chili tse di dirisediwang paprika e e bolelo di na le go nna bonolo mme di na le nama e tshesane go na le tse di dirisediwang go dira phofo ya chili. [3][4]Mo dipuong tse dingwe, mme e seng mo Seesemaneng, lefoko paprika gape le kaya semela le leungo le se dirwang ka lone, mmogo le dipepere mo setlhopheng sa Grossum (sekao, dipelepele).[5][6]: 5,

Mefuta yotlhe ya capsicum e tswa mo go borraabonemogolo ba kwa Amerika Bokone, segolo thata kwa Mexico Bogare, kwa e ntseng e jalwa teng ka makgolokgolo a dingwaga. Morago ga moo, dipepere di ne tsa romelwa kwa dinageng tsa Botlhaba, fa dipepere di ne di romelwa kwa Spain mo lekgolong la bo16 la dingwaga. Motswako ono o dirisiwa go natetsha le go tsenya mmala mo mefuteng e le mentsi ya dijo tse di farologaneng.

Kgwebo ya paprika e ne ya anama go tswa kwa Pheninsuleng ya Iberia go ya kwa Afrika le Asia[7]: 8 mme kwa bofelong ya fitlha kwa Yuropa Bogare ka Balkan, e e neng e le kafa tlase ga puso ya Ottoman. Seno se thusa go tlhalosa gore lefoko leno la Seesemane le tswa mo puong ya Se-Serbia le Se-Croatia. Ka Se-Spain, paprika e ntse e itsiwe jaaka pimentón fa e sale ka lekgolo la bo 16 la dingwaga, fa e ne e nna selo se se tlwaelegileng mo dijong tsa kwa bophirima jwa Extremadura. 6]: 5, 73 Le fa gone e ne e le teng kwa Yuropa Bogare fa e sale go simololwa go gapiwa ke Ba-Ottoman, e ne ya se ka ya tuma kwa Hungary go fitlha kwa bokhutlong jwa lekgolo la bo19 la dingwaga.[8]

Go ya ka dinaga - mme e batla e le dimela tsotlhe tse di jalwang di ntsha mofuta o o botshe. [9] Paprika e e botshe e na le pericarp, mme go tlositswe dipeo tse di fetang halofo ya tsone, fa paprika e e bolelo yone e na le dipeo dingwe, matlhare, mae le di-calyces.[10]Mmala o mohibidu, mmala wa namune kgotsa o mosetlha wa paprika o bakwa ke diteng tsa yone tsa carotenoids. [11]

Hisitori le thutapuo

[fetola | Fetola Motswedi]
go bula pepere

Pepere, e leng selo se se dirisiwang go dira paprika, e tswa kwa Amerika Bokone, koo e golang gone mo nageng kwa Mexico Bogare mme batho ba kwa Mexico ga ba bolo go e lema ka makgolokgolo a dingwaga. Moragonyana dipepere di ne tsa tsenngwa mo Lefatsheng la Bogologolo, kwa Spain ka lekgolo la bo 16 la dingwaga, jaaka karolo ya kgwebo ya Columbian. [12][13]

Semela se se dirisitsweng go dira mofuta wa se-Hungary wa ditswaiso se ne sa jalwa la ntlha ka 1569. Paprika ya kwa Yuropa Bogare e ne e ratiwa thata go fitlha ka bo1920, fa mojadi wa kwa Szeged a ne a bona semela se se ntshang maungo a a monate, a a neng a a tsenya mo dimeleng tse dingwe. [14]

Tiriso ya ntlha e e begilweng ya lefoko paprika mo Seesemaneng e tswa ka 1831.[15]Lefoko le tswa mo lefokong la se-Hungary paprika,[16]le le tswang mo lefokong la Serbo-Croatian paprika, le le khutshwafaditsweng ka papar, le le tswang mo lefokong la Selatine piper kgotsa la segerika la segompieno piperi, la bofelo le tswa mo lefokong la Sanskrit pippalī.[17]Paprika le mafoko a mangwe a a tshwanang le one, go akaretsa peperke, piperke, le paparka, a dirisiwa mo dipuong tse di farologaneng go kaya dipepere tsa lonaka.[18]: 5, 73

Temo le mefuta ya tsone

[fetola | Fetola Motswedi]

Paprika e tlhagisiwa kwa mafelong a a farologaneng a a akaretsang Argentina, Mexico, Hungary, Serbia, Spain, Netherlands, China, le kwa dikgaolong dingwe tsa United States.[19][20]

Hungarian

ko go rekisiwang Paprika

Hungary ke motswedi o mogolo wa paprika,[21]mme ke senoko se se amanang thata le Hungary.[22]Sejo se se monate se ne sa dirisiwa la ntlha mo dijong tsa kwa Hungary mo masimologong a lekgolo la bo19 la dingwaga[23]E teng ka mefuta e e farologaneng:

  • Noble sweet (Édesnemes) - e bogale go se kae (paprika e e romelwang kwa ntle gantsi; e khibidu thata) Tihanyi Paprikaház, musiamo o o neetsweng paprika. Tihany Paprikaház, musiamo wa paprika kwa Hungary.
  • Boleng jo bo kgethegileng (különleges) - bo bonolo (bo monate thata ka mmala o mohibidu o o tseneletseng)
  • Bo bonolo (csípősmentes csemege) - paprika e e bonolo e e nang le tatso e e nonneng (mmala go tswa mo bohibidu jo bo phatsimang go ya go bohibidu jo bo tseneletseng)
  • E e monate thata (csemegepaprika) - e e tshwanang le e e monate, mme e le bogale thata
  • E e bogale thata e e borethe thata (csípős csemege, pikáns) - mofuta o o bogale thata wa e e monate thata
  • Rose (rózsa) - e e nang le monko o o bonolo o o maatla le bogale (bohibidu jo bo phatsimang)
  • Semi-sweet (félédes) - motswako wa di-paprika tse di bonolo le tse di bogale; bogale jo bo fa gare
  • Bo nonofile (erős) - paprika e e bogale thata (botshweu jo bo tseneletseng) [24]

Spanish

paprika

Go na le mefuta e le meraro ya paprika ya Se-Spain (pimentón) -e e bonolo (pimentón dulce), e e tsididi (pimentón agridulce) le e e tsididi (pimentón picante). Paprika e e tlwaelegileng thata ya Spain, pimentón de la Vera, e na le tatso le monko wa mosi o o farologaneng, jaaka e omisitswe ka go tsuba, gantsi go dirisiwa logong lwa moakere.Ga jaana, go ya ka Lekgotla la Taolo ya Leina la Tshimologo (Consejo Regulador de la DOP "Pimentón de La Vera"), thobo ya La Vera paprika e akaretsa diheketara di ka nna 1,500 (3,700 acres) mme e na le ntshokuno ya ngwaga le ngwaga ya 4,5 million kg (5,000 short tons), e e netefaditsweng jaaka Leina la Tshimologo.Pimentón de Murcia ke mofuta o o sa gogiwang o o dirilweng ka dipepere tsa bola/ñora[25]mme ka tlwaelo o omisitswe mo letsatsing kgotsa mo dibesen

Tiriso

[fetola | Fetola Motswedi]

go apaya

Paprika e dirisiwa e le motswako mo dijong tse dintsi go ralala lefatshe. E dirisiwa thata go natetsha le go fetola mmala wa raese, dijo tse di apeilweng le disopo tse di jaaka goulash, le mo go dirweng ga disoseje tse di jaaka chorizo ya Se-Spain, e e tswakantsweng le nama le ditswaiso tse dingwe. Tatso e e mo teng ga oleoresin ya pepere e tlhagisiwa sentle ka go e gotetsa mo lookwaneng. [26]

Dijo tsa Se-Hungary tse di nang le paprika di akaretsa gulyás, sopo e e dirilweng ka nama, pörkölt, sejo se se apeilweng se se bidiwang goulash, le paprikash (paprika sauce: sejo sa Se-Hungary se se kopanyang koko, moro, paprika le kirimi e e botshe). Mo dijong tsa kwa Morocco, paprika (tahmira) gantsi e okediwa ka go tswakanya oli ya motlhware e nnye le yone. Mo dijong di le dintsi tsa Sepotokisi, paprika (colorau) e dirisiwa thata go dira dijo tse di nang le tatso le mmala

Dikarotenoide

Mmala o mohibidu, mmala wa namune, kgotsa mmala o mosetlha wa paprika o tswa mo motswakong wa carotenoids. [27] Mmala o mosetlha wa paprika o tswa go α-carotene le β-carotene (provitamin A compounds), zeaxanthin, lutein le β-cryptoxanthin, fa mmala o mohibidu o tswa go capsanthin le capsorubin.[28] Patlisiso nngwe e fitlhetse selekanyo se se kwa godimo sa zeaxanthin mo paprikeng ya namune. Patlisiso e e tshwanang e fitlhetse gore paprika ya namune e na le lutein e ntsi go feta paprika e khibidu kgotsa e e serolwana. [29]

Dijo

Ka referense ya go ja selekanyo sa leswana le le lengwe la tee (2 dikgerama), paprika e tlamela ka dikilojoule di le 6, e na le 10% ya metsi, mme e tlamela ka 21% ya Boleng jwa Letsatsi le Letsatsi jwa bitamine A. [30]Ga e na dikotla tse dingwe tse dintsi.

Ditswhantsho

[fetola | Fetola Motswedi]
mefuta ya pepere


pepere




pepere kwa Tanzania


pepere




pepere

Metswedi

[fetola | Fetola Motswedi]
  1. ↑ (Subscription or participating institution membership required.)[1]
  2. ↑ "pepper". Retrieved April 7, 2017 – via The Free Dictionary.[2]
  3. ↑ Derera, Nicholas F.; Nagy, Natalia; Hoxha, Adriana (January 2005). "Condiment paprika research in Australia". Journal of Business Chemistry. 2 (1): 4–18. Archived from the original on August 3, 2019. Retrieved March 22, 2020.[3]
  4. ↑ Bray, Matt (April 2, 2022). "Is Paprika Spicy?". PepperScale. Retrieved June 18, 2023.[4]
  5. ↑ Azhar Ali Farooqi; B. S. Sreeramu; K. N. Srinivasappa (2005). Cultivation of Spice Crops. Universities Press. pp. 336–. ISBN 978-81-7371-521-1. Retrieved August 22, 2010.[5]
  6. ↑ Andrews, Jean (1995). Peppers: The Domesticated Capsicums (New ed.). Austin, Texas: University of Texas Press. p. 8. ISBN 9780292704671. Retrieved October 20, 2016.[6]
  7. ↑ Latham, Elizabeth (February 3, 2009). "The colourful world of chillies". Stuff.co.nz. Retrieved March 8, 2009.[7]
  8. ↑ Ayto, John (1990). The Glutton's Glossary: A Dictionary of Food and Drink Terms. London: Routledge. p. 205. ISBN 9780415026475. Retrieved October 20, 2016.[8]
  9. ↑ Sasvari, Joanne (2005). Paprika: A Spicy Memoir from Hungary. Toronto, ON: CanWest Books. p. 202. ISBN 9781897229057. Retrieved October 20, 2016.[9]
  10. ↑ Andrews, Jean (1995). Peppers: The Domesticated Capsicums (New ed.). Austin, Texas: University of Texas Press. p. 8. ISBN 9780292704671. Retrieved October 20, 2016.[10]
  11. ↑ Gómez-García Mdel, R; Ochoa-Alejo, N (2013). "Biochemistry and molecular biology of carotenoid biosynthesis in chili peppers (Capsicum spp.)". International Journal of Molecular Sciences. 14 (9): 19025–53. doi:10.3390/ijms140919025. PMC 3794819. PMID 24065101.[11]
  12. ↑ "Paprika". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved May 29, 2023.[12]
  13. ↑ Latham, Elizabeth (February 3, 2009). "The colourful world of chillies". Stuff.co.nz. Retrieved March 8, 2009.[13]
  14. ↑ Sasvari, Joanne (2005). Paprika: A Spicy Memoir from Hungary. Toronto, ON: CanWest Books. p. 202. ISBN 9781897229057. Retrieved October 20, 2016.[14]
  15. ↑ Lieber, Francis (1831). Encyclopaedia Americana. p. 476. Retrieved October 20, 2016.
  16. ↑ A Magyar Nyelv Történeti-Etimológiai Szótára [The Historical-Etymological Dictionary of the Hungarian Language]. Vol. 3. Budapest: Akadémiai Kiadó. 1976. p. 93.
  17. ↑ "Online Etymology Dictionary". Etymonline.com. Retrieved November 4, 2011.
  18. ↑ Andrews, Jean (1995). Peppers: The Domesticated Capsicums (New ed.). Austin, Texas: University of Texas Press. p. 8. ISBN 9780292704671. Retrieved October 20, 2016.
  19. ↑ "Paprika — Food Facts". Food Reference. Retrieved November 4, 2011.[15]
  20. ↑ NIIR Board of Consultants & Engineers (2006). The Complete Book on Spices & Condiments (With Cultivation, Processing & Uses) (2nd ed.). Asia Pacific Business Press. pp. 133–135. ISBN 8178330385.[16]
  21. ↑ NIIR Board of Consultants & Engineers (2006). The Complete Book on Spices & Condiments (With Cultivation, Processing & Uses) (2nd ed.). Asia Pacific Business Press. pp. 133–135. ISBN 8178330385.
  22. ↑ NIIR Board of Consultants & Engineers (2006). The Complete Book on Spices & Condiments (With Cultivation, Processing & Uses) (2nd ed.). Asia Pacific Business Press. pp. 133–135. ISBN 8178330385.[17]
  23. ↑ Gergely, Anikó (2008). Culinaria Hungary. Ruprecht Stempell, Christoph Büschel, Mo Croasdale. Potsdam, Germany: H.F. Ullmann. pp. 16–23. ISBN 978-3-8331-4996-2. OCLC 566879902.[18]
  24. ↑ NIIR Board of Consultants & Engineers (2006). The Complete Book on Spices & Condiments (With Cultivation, Processing & Uses) (2nd ed.). Asia Pacific Business Press. pp. 133–135. ISBN 8178330385.[19]
  25. ↑ "Ñora". Foods and Wines from Spain. ICEX. July 22, 2019. Retrieved July 18, 2021. The ñora is a dried pepper mainly used to make pimentón (a type of Spanish paprika) in Murcia and to season dishes
  26. ↑ "Paprika - an overview s". Sciencedirect.com. Retrieved June 10, 2022.[20]
  27. ↑ Gómez-García Mdel, R; Ochoa-Alejo, N (2013). "Biochemistry and molecular biology of carotenoid biosynthesis in chili peppers (Capsicum spp.)". International Journal of Molecular Sciences. 14 (9): 19025–53. doi:10.3390/ijms140919025. PMC 3794819. PMID 24065101.[21]
  28. ↑ Gómez-García Mdel, R; Ochoa-Alejo, N (2013). "Biochemistry and molecular biology of carotenoid biosynthesis in chili peppers (Capsicum spp.)". International Journal of Molecular Sciences. 14 (9): 19025–53. doi:10.3390/ijms140919025. PMC 3794819. PMID 24065101.[22]
  29. ↑ Kim, Ji-Sun (2016). "Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods". Food Chemistry. 201: 64–71. doi:10.1016/j.foodchem.2016.01.041. PMID 26868549.[23]
  30. ↑ "Spices, paprika". USDA National Nutrient Database. United States Department of Agriculture. 2018. Retrieved August 14, 2021.[24]
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