Paprika is a universal seasoning and a ubiquitous item in the spice cabinet. is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh.

All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines.

The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Hungarian origin of the English term. In Spanish, paprika has been known as pimentón since the 16th century, when it became a typical ingredient in the cuisine of western Extremadura. Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century.

Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces.The red, orange or yellow color of paprika is due to its content of carotenoids.

This striking, crimson-red colored powder is very versatile; it is used to season dishes, garnish foods, and add color to a recipe. It can even be used to dye eggs and fabric. Most paprika comes from Hungary and Spain and is either sweet, hot, or smokey. The type of pepper used, where it comes from, and how it is prepared determines the flavor.

Varieties of Paprika

The variety and flavor of paprika can vary greatly depending on the country in which it was made. The most well-known paprika producing countries are Spain and Hungary, but paprika—mainly the most basic version—can also be made of peppers from California and South America, as well as other regions.

Regular (or Sweet) Paprika

This is the version you will find in the average supermarket spice aisle. It is very mild in flavor, with a sweet taste and subtle touch of heat. This generic paprika is best used to sprinkle on a finished dish, such as deviled eggs, and add color to grilled meat like in a rib spice rub.

Hungarian Paprika

When it comes to Hungarian paprika, most people are familiar with a sweet or mild-tasting spice. However, Hungarian paprika has eight different grades: 

· Special or különleges is very bright red and has no heat at all. 

· Félédes is a half sweet and half spicy.

· Csípősmentes csemege is delicate and mild.

· Csemege paprika is similar to csípősmentes csemege but more pungent.

· Csípős csemege is delicate yet hotter than csemege.

· Rózsa or rose paprika has a mild taste and can sometimes have more of an orange-red hue.

· Edesnemes has a slight heat and is the most commonly exported Hungarian paprika.

· Erős is the most pungent or hottest of the Hungarian paprikas. This paprika has more of a brownish tone compared to the natural redness of the other grades.

Spanish Paprika

In Spain, paprika is actually known as pimentón. Spanish paprikas are sold in several varieties, like dulce (sweet), picante (spicy), agridulce (sweet and spicy combined to create a medium heat), and the famously smoked pimentón. Drying the peppers over open fires is what imparts that smokey flavor.