Paprica

Capsica dulcia prope Cachi in Argentina sole siccantur.

Pimentón e varietate Tap de Cortí Maioricae in insula productus.

Papricae duae varietates (ad dextram partem), iuxta alios pulveres praecipue e capsicis paratos, in Tunesia venditatae.

Paprica (Hungarice aliisque linguis paprika) est tritura vel pulvis condimentarius e varietatibus dulcioribus capsici (speciei C. annui).

Pimentón (nomen Hispanicum; Lusitane colorau), aliis linguis saepe "paprica Hispanica" appellata, est tritura condimentaria simili modo e capsicis dulcioribus confecta.

Bibliographia

Fontes antiquiores

• 1725 : Ardelio Della Bella, Dizionario italiano, latino, illirico. Venetiis: presso Cristoforo Zanne (p. 553 apud Google Books) ("Pepe rosso: Piper siliquarium, paprìka")
• 1728 : Iosephus Benkö, Transsilvania, sive Magnus Transsilvaniae principatus, olim Dacia mediterranea. Vindobonae (vol. 1 p. 405 apud Google Books) (De vocabulis dialectorum Transsylvanicorum: "Paprika [Pseudo-capsicum] pro Török bors")
• 1740 : Ioannes Bellosztenëcz, Gazophylacium, seu Latino-Illyricorum onomatum aerarium. [Typis Joannis Baptistae Weitz, Inclyti Regni Croatiae Typographi] (p. 349 apud Google Books) ("Perprís, paprika: piperitis -dis, piper siliquarium, siliquastrum -tri")
• 1775 : Jósef Csapo, Uj füves es viragos magyar kert, mellyben mindenik fünek es viragnak neve ... ertelmesen megjegeyeztetnek. Posonyban: Landerer Mihal (pp. 283-284 apud Google Books) ("Török-bors, Paprika, Kerti-bors. Deák: Capsicum, Piper hispanicum, Siliquastrum: Capsicum annum [sic], caule herbaceo, pedunculis solitariis H. Crantz. Frantz: Poivre d'Inde, Poivre de Guinée. Német: Spanischer Pfeffer ...")
• 1798 : Martin Schwartner, Statistik des Königreichs Ungern. Pest: Trattner (p. 198 apud Google Books) ("Gartenkräuter ... Gurken von einheimischen Pfeffer (Paprika) durchbeißt, sind der gewöhnlichste Salat des mittleren und unteren Standes.")
• 1830 : The Times [Londinii] (12 Februarii 1830 p. 7 col. 4 ("The pepper soup, or paprika soup ... is a favourite dish among the Magyars, Turks, and Servians")
• 1839 : John Paget, Hungary & Transylvania (Londinii), vol. 2 p. 227 ("First came on a paprika hendel, not a stewed fowl with red pepper, such as is often served up at more polished tables, but a large tureen or rich greasy soup, red with paprike, and flavoured by a couple of fowls cut up and swimming in it"), cf. vol. 2 p. 521
• 1875 : Andrew F. Crosse, "Wild boar hunting in Hungary" in The Argonaut vol. 5 (1875) ("The national dishes, the gulyás hus and the paprika handl were handed to us. Paprika is a red pepper, grown in the country, and is mixed with every sort of fish, flesh, or fowl. It makes an improved kind of curry, and one gets very fond of it. If attacked by marsh fever, and you are without quinine, a spoonful of paprika mixed with a little red wine is not a bad substitute" (pp. 193-200, vide p. 196 apud Google Books)

• 1885 : The Cook [Novi Eboraci] (16 Novembris 1885) p. 6 col. 1 ("One of the pleasant culinary recollections of the last season ... prepared with the condiment known as Paprika")

Eruditio

• "Paprika" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) p. 573
• "Paprika" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)

Nexus interni

• Guliasum
• Gallina e paprica

Nexus externi

• Nancy Lopez-McHugh, "What Is Paprika?" apud The Spruce Eats
• Lisa & Tony Sierra, "Spanish Paprika: Pimentón" apud The Spruce Eats