Paprika is known in Venezuela but has its origin in Mexico and is known as Capiscum annum and family of solanaceae, is a family of more than 2,300 plants producing toxic alkaloids, and among them are the mandragola belladonna and henbane.

The paprika is an ingredient that is used for stews, such as grains, soups, stews, can be eaten stuffed fried as well as prepare traditional dishes; although is used in Venezuela the name paprika is used worldwide.

The main ingredient of paprika is the water followed by the carbohydrates which makes it a ortaliza with very low calorie content, is the one that provides less fat, has a content of vitamins the and peppers are very rich in:

• vitamin C may contain more than those found in oranges and strawberries.

• Vitamin A (Beta carotene, and cryptoxanthin) that the body converts into vitamin A.

• In smaller quantities are the bitaminas B6,B3,B2, B1.
  make the paprika in a substance which is very good for health.

You can also sort the peppers according to your taste

sweets:

are eaten raw in salads, or cooked, there are more well-known varieties are for example the Valencian Pepper, Red Pepper, the muzzle or bonnet, Early of Valencia, Square of America, Of The Peak, Glass, Yellow, and green colors of Mallorca, Najerano, Reus or large of Torroella, Morro de Vaca and Cornicabra among others.

Spicy foods:

They contain an alkaloid that produces the bitter or spicy called capsaicin. Are consumed raw or pickles, and as a condiment in the form of paprika, known are for example the type chili, pepper of ergot, The Cerecilla or of the Indies, spicy cayenne Red, Yellow, Red, the Padrón, Nora, etc.

Photos taken by my sony xperia z