Tag Archives: bell peppers

Peppering with Paprika!

Paprika is a spice made from the grinding of dried peppers. In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot and flavors also vary from country to country (my personal favorite is smoked paprika).

Paprika is produced in a number of places including Hungary, Spain and California and is used as an ingredient in a broad variety of dishes throughout the world. Paprika is primarily used to season and color rices, stews, and soups (such as Hungarian goulash), and in the preparation of sausages as an ingredient that is mixed with meat and other spices. In North America, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.

Capsicum peppers used for paprika are unusually rich in vitamin C (contains more than is found in lemon juice by weight) and other antioxidants (about ten percent of the level found in acai berries).

Measuring the Heat

In 1912, a pharmacist by the name of Wilbur Scoville developed a method to measure the heat level of chile peppers.  The pungency is measured in multiples of 100 units from the bell pepper, which rates at zero, to the fire-breathing habanero, which measures in at the highest end of the scale at three hundred thousand. The units of measurement are referred to as “Scoville units” or “Scovilles” and are best described as units of dilution.  A chile that rates 1 Scoville unit would take 1 unit of water to negate the heat. For example, it would take 30,000 to 50,000 units of water to neutralize a Tabasco pepper.

These days, many chile lovers use a new system which is referred to as the Official Chile Heat Scale, which rates the heat of chiles from 0 to 10. On this simpler scale, bell peppers still rate as 0 and habaneros rate at the top end of the scale with a 10.  Comparatively, jalapenos rate as 5, serranos at 6, and cayennes and Tabascos at 8. 

It’s interesting that regardless of the heat rating that a chile may have, everyone’s palate is different and some lower registering chiles will taste hotter to some people than a higher registering chile. For example, an East Indian dish may taste very hot to someone used to Mexican spicing, even though the chiles used measure lower on the heat scale.

Fortunately, most chile lovers are more concerned with flavor than with the heat measurement!