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
• 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