paprikor

Paprikor is the plural form used in several European languages, notably Swedish, Norwegian, and Danish, to refer to the edible fruits of Capsicum species. In English, these fruits are generally called peppers. Paprikor encompass a wide range of cultivars, from sweet bell peppers to hot chiles, and they are grown worldwide for fresh eating, cooking, and processing.

Form and color: Paprikor vary in size and shape, from blocky to slender, and they change color as they ripen—from green to yellow, orange, and red. Heat levels range from sweet (0 Scoville) to very hot in some chilies. The term paprika is also used for the dried, ground spice made from specific pepper varieties, but paprikor mainly refer to the fruit itself, whether fresh or dried.

Cultivation: Peppers are warm-season crops that require long, sunny growing periods and well-drained soil. They are grown as annuals in temperate regions and are often started indoors before being transplanted outdoors after the last frost. They prefer even moisture, balanced nutrition, and protection from extreme heat or cold. Harvest timing depends on variety and desired color or sweetness.

Culinary uses and nutrition: Fresh paprikor are eaten raw in salads, grilled, roasted, stuffed, or pickled. Dried paprikor can be ground into spice or used whole. Nutritionally, peppers are low in calories and rich in vitamins A and C, fiber, and potassium, with content varying by cultivar and maturity. Hot varieties contain capsaicin, which gives heat and can influence flavor.

Storage and handling: Fresh paprikor keep best refrigerated for up to two weeks and can be frozen or roasted for longer storage. Dry or ground paprika should be stored in a cool, dark place and used within a reasonable period. They are part of the nightshade family, and some individuals may have sensitivities to peppers.