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Korean Job Discussion Forums
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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 Posted: Sun Jan 08, 2006 3:02 am Post subject: |
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| Alexandra wrote: |
| ...I also make stuffed paprika |
My favourite! I've made it a few times for Korean guests, though I find the locals here appreciate cabbage rolls more (with paprikas in the sauce).
Mushroom dishes? My father does, but for some reason I never have... mushrooms I can take or leave, though sour cream I use here in Korea (local manufacturer in Busan and is carried here on Geoje Island because of all the europeans working at the shipyards). Do you add sour cream to your stuffed paprika?
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Zyzyfer
Joined: 29 Jan 2003
Location: who, what, where, when, why, how?
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| Posted: Sun Jan 08, 2006 4:57 pm Post subject: |
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| So paprika = capsicum = bell pepper, no? |
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peppergirl
Joined: 07 Dec 2003
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| Posted: Sun Jan 08, 2006 5:15 pm Post subject: |
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| Zyzyfer wrote: |
| So paprika = capsicum = bell pepper, no? |
Not really.. Capsicum includes all peppers, paprikas are just one subgroup. Bell pepper is not the same as paprika.
From http://www.chili-pepper-plants.com/
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Bell Peppers
Bell pepper plants are vigorous upright plants producing the archetypal green pepper, or yellow, orange, red and even purple fruit. Bell pepper skins are glossy and deeply colored, with the flesh being crisp and succulent. Bell pepper plants measure 18-30 inches in height and are generally very productive. Bell peppers are delicious eaten fresh in green and pasta salads, and make a wonderful addition to spaghetti sauce.
Paprika Peppers
The paprika pepper is a broad elongated fruit that is a deep brilliant red when mature. This pepper typically takes about 55 days to the green picking stage and 80 days to fully mature.
The most familiar form of paprika is dried ground. It's a mainstay seasoning in Hungarian dishes and is also often used as a garnish. The flavor of ground paprika can range from mild to hot with the mild variety widely available in supermarkets. The more pungent varieties are typically available only in specialty ethnic markets. For best flavor keep ground paprika no longer than 6 months after purchase and store in an airtight container in a cool, dark place. |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Sun Jan 08, 2006 8:16 pm Post subject: |
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There's two different usages of "paprika" as (a) "paprika peppers", a kind of pepper (not bell shaped), and "paprika" as (b) peppers in general.
But for sure "bell peppers" are just one kind of capsicum. Bell-shaped peppers are a subset of peppers in general, and hence a subset of capsicum.
So, a red pepper can be called a "capsicum", a "paprika" and (only if bell-shaped) a "bell pepper". |
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