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Paprika Žitava

From Wikipedia, the free encyclopedia

Paprika Žitava or Žitavská paprika is a protected designation of origin, indicating a specific production of red paprika made by grinding dried spice pepper fruits that are harvested in the area of Podunajská nížina (in the Danubian Lowland).[1] This was the first food product to earn a PDO designation from the Slovak Republic, in 2014.[2]

Characteristics

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The spice is a sweet paprika, make by grinding the dried pepper fruits. These are picked intact when ripe and undergo a special post-harvest treatment process. The characteristic intense reddish-orange colour is imparted to the paprika during the final grinding stage; a special “colouring stone” applies pressure to the mixture, causing a rise in temperature. The oil contained in the seeds is released, resulting in the change in colour.[3]

The pigments and sugars found in the paprika give it the taste and the intense red colour, both characteristic of the PDO.[1]

Geographical delimitation

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The paprika's name is derived from the Žitava river valley, where the peppers were first grown. Their growing area has since spread across the Danubian Lowland, but the name remains.[3]

History

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There is a 100-year-old tradition of growing and processing Capsicum peppers in the Danubian Lowland. Paprika Žitava is representative of this tradition.[4]

As of 2020, this paprika is one of the five types that have been granted a Protected Designation of Origin designation in Europe. [5]

References

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  1. ^ a b Rehuš, Marián; Valšíková, Magdaléna (2019). "Evaluation of the content of pigments and total sugars in ground sweet paprika". Potravinarstvo Slovak Journal of Food Sciences. 13 (1): 700–705. doi:10.5219/1120.
  2. ^ "Paprika Žitava". tasteatlas.com. Retrieved February 17, 2020.
  3. ^ a b Minarechová, Radka (February 14, 2014). "Paprika Žitava to be protected by the EU". The Slovak Spectator. Retrieved February 17, 2020.
  4. ^ Derrick Lin (October 27, 2015). "Paprika Zitava". Packaging of the World. Retrieved February 17, 2020.
  5. ^ Barbosa, Sergio; Saurina, Javier; Puignou, Lluis; Nunez, Oscar (April 13, 2020). "Classification and Authentication of Paprika by UHPLC-HRMS Fingerprinting and Multivariate Calibration Methods (PCA and PLS-DA)". Foods. 9 (4): 486. doi:10.3390/foods9040486. PMC 7230234. PMID 32294945.