Paprika, which fills the summer table with "red, orange, yellow, and green" in a riot of colors, is in season. Rich in water and vitamin C, paprika is a representative summer vegetable that is good for taking care of the body weary from the heat. With a sugar content of 7–8 Brix, higher than regular tomatoes, it is counted alongside watermelon as a summer fruit-vegetable that helps beat the heat.
Paprika is a cultivar bred from pungent bell peppers by removing the heat and adding sweetness. Its origin is Central America, but the paprika grown in Korea is largely made up of cultivars brought from the Netherlands. In Korea, it is shipped in winter and summer crops: the winter crop is produced mainly in the relatively warm Yeongnam region, and the summer crop in the cool Gangwon region. Although year-round production is possible with facility cultivation, it has a unique shipping structure in which the main producing area shifts by season.
In Cheorwon, Gangwon, paprika cultivation facilities began to be installed in the 1990s. As exports to Japan increased and domestic consumption also rose, the cultivation area expanded rapidly. As of 2020, domestic paprika production reached 82,000 tons, of which 30,000 tons were exported overseas. Recognized for its excellent quality, Cheorwon paprika has established itself as the region's representative export crop.
However, lately the shadow of supply-demand imbalance has deepened. Since the COVID-19 pandemic, export volumes have fallen while production has increased, keeping prices weak. According to NongHyup, this year's paprika price is 14,840 won per 5 kilograms, down 66% from the previous year (44,334 won) and 60% from the average year (36,985 won). It is an unfortunate situation for farms, but for consumers it is a chance to enjoy paprika at a low price.
Prices have fallen, but the nutrition remains the same. Paprika is a low-calorie vegetable with only 23–31 kcal per 100 grams and is rich in antioxidants such as vitamin C, beta-carotene, and lutein/zeaxanthin. It is particularly beneficial for strengthening immunity and for skin and eye health. Green paprika contains 162 mg of vitamin C per 100 grams, more than three times that of lemon (52 mg per 100 grams). Eating just half a paprika can meet the recommended daily intake of vitamin C (100 mg).
Paprika's nutrients vary slightly by color. Red paprika is rich in lycopene and beta-cryptoxanthin, offering anticancer and liver-protective effects. Yellow and orange paprika are high in beta-carotene, helping improve skin and boost immunity. Green paprika is relatively low in calories and high in dietary fiber, making it advantageous for weight management. Green also has the most vitamin C. Rich in nutrients, paprika is a healthy food for growing children and teenagers, but for infants, eating it raw may be hard to digest, so it is recommended to add it to stir-fries or porridge.
Fresh paprika is firm, smooth, and glossy. Wrinkled or shriveled skin means moisture has escaped, so it is best to avoid it. If it feels somewhat heavy for its size, it means the flesh is thick and full of moisture. The stem end should also be firm and glossy.
Paprika should be stored unwashed. Wrap unwashed paprika individually in paper towels, place in a zip-top bag, and it will stay fresh longer. If you bought in bulk, remove the seeds, slice, portion into zip-top bags, and freeze. When using it for cooking, use it straight from the freezer without thawing.
☞ Air fryer roasted paprika
Ingredients: 2 paprika, 1 T olive oil, 0.3 t salt, 0.1 t pepper, 1 t balsamic vinegar, 30 g mozzarella cheese, cherry tomatoes
1) Rinse 2 paprika under running water and pat dry. Remove the stem and seeds and cut in half.
2) Toss the paprika pieces evenly with olive oil, salt, and pepper and marinate for about 10 minutes.
3) Fill the paprika with mozzarella cheese and add chopped cherry tomatoes.
3) Arrange the paprika in the air fryer basket without overlapping and roast at 200 degrees for 8 minutes.
4) When nicely browned, remove and drizzle lightly with balsamic vinegar.