Unlike a piment/capsicum, a paprika has rather large and ovate leaves with leafstalks that can grow to anywhere between 0.5cm and 2.5cm. The corolla is 8 to 15㎜-long, with 5 to 6 stamens, and 2 to 4 ovaries.
Each seed is yellowish-white and flat, resembling a kidney, and is 3mm to 4mm-long, 2 to 3mm-wide, and 0.5 to 1mm-thick. Paprika is a low tree with woody stems. However, the stems are relatively weak, and they can break easily when the paprika fruits grow heavier near harvesting season. As such, each paprika tree requires a support system capable of propping up its fruit-laden stems.
Initially, the tree has a single stem, but soon it splits into two branches. The tree then develops one or more flower eyes at the point where the branch has split. The bud at the first branch point is a crown bud (the first flower bud). It turns into a couple of leaves or more, upon which the branch splits one more time. Flower buds develop on each branch point, and these buds are called the second flower. The paprika plant continues to grow in this cycle. Even without cutting its growing points, the paprika plant creates multiple branches.
Paprika | Piment (capsicum) |
---|---|
Thick skin and smooth curves | Thin skin and pointed end |
Various colors, including red, green, orange, yellow, purple, and brown | Only green and red colors |
Sweet taste and crunchy texture | Slightly spicy taste and chewy texture |
Twice the capsanthin and vitamin C of piment (capsicum) | High in capsaicin content |
Recommended storage temperature: 8~10℃ / Recommended storage humidity: 90~95%
Paprika can stay fresh for a long time in storage if wrapped in a plastic bag or cling-wrap and kept inside a refrigerator.