Chili Color
Friday, October 31st, 2008Pods with a high fat content are more susceptible to colour deterioration and that removal of the seeds, which contain a high proportion of the fat, might inhibit discoloration.
However, the usefulness of this operation has been disputed. Also it should be noted that the fat is considered to have a beneficial action as a solvent for the pigment and aids colour dispersal in paprika.
Smaller-scale but regular suppliers include Uganda, Kenya, Tanzania, Nigeria, Ethiopia and Sudan In spite of the relatively small volumes exported by these countries, some of them, for example the East African group, have exerted a disproportionate influence since they were the major sources of the very pungent types of chillies.
The large-fruited, sweet or mildly pungent varieties of C. ammum from which paprika can be made are also fairly widely grown through- out the world. Paprika production, however, has been historically centred in the Mediterranean area and Eastern Europe. Spain and Hun- gary have been the largest producers and exporters for a considerable time, but in the post-war period Morocco, Bulgaria and Yugoslavia have established important positions in the trade.