CORNEDOR | Mild paprika pulp - 420 gr

Mild paprika paste When the green peppers that ripen on the branch are completely reddened, they are collected, washed and the pips removed. The peppers harvested in the machines are mixed with rock salt and placed on shallow dishes on the roofs for sunbathing. In order not to be damaged by the nocturnal dew, they are brought into the houses in the evening and taken out again in the morning to ferment in the sun for two weeks. The paprika paste, which has found its consistency, is pressed so that there is no more air and filled into glasses. Tomato paste stored in this way can remain intact for a year, even if not refrigerated, with a slight darkening of the upper part that comes into contact with the air. The shelf life is almost unlimited in the refrigerator. No mold, no loss of taste ... For an entire pepper paste season, women work in this process every day by supporting and working together. The bitterness of the peppers in question penetrates their hands despite gloves - and so much search for a solution - and stays there for a while. Are you the one who loves tomato paste ... but the rewards are so great that the effort has not stopped people for millennia. Why you should prefer sun fermented mild paprika paste Because it's delicious. It's much more delicious than tomato paste, which is made by cooking or after cooking in the sun. As much as you can eat for breakfast by spreading it on a slice of bread. Although you get less product than cooking, the people of this region have not done without preparing their paprika paste in the sun to get this flavor. Paprika pulp (literally "beaver salçası"; also called kırmızı biber salçası, literally "red pepper pulp") is made from red chili peppers or sweet long chili peppers Made with paprika and salt, since it is processed using natural and traditional methods, it has retained its nutritional values, taste and aroma. The crushed peppers are fermented in the sun in large bowls on flat roof houses for 2 weeks. The heat of the sun intensifies the "sun-dried taste" of the crushed peppers and turns the "condensed paste" into a beautiful bright red color. Paprika paste is one of the most important ingredients in Mediterranean and Levantine cuisine. Paprika paste is used as dressings, marinades and seasoning sauces by different ethnic groups and nationalities around the world. Does not contain artificial flavors, sweeteners and thickeners. It has retained its nourishing effect as it is processed using natural methods without being exposed to chemical processes. The paprika paste is ideal for seasoning meat, fish and all grilled dishes, for garnishing various sausages and salads. It is used as a seasoning sauce and condiment to many foods such as meat, chicken and fish or can be added to other foods that require a tangy taste, such as marinades, drinks, dips, chilli, casseroles or other sauces.