spice made from dried and ground red peppers (Capsicum annuum)—the same species as bell peppers, though often specific varieties are cultivated for their color, sweetness, or mild heat.
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Despite its vibrant red color, most paprika is not spicy unless it’s specifically labeled “hot” or “spicy.” Instead, it’s valued for its:
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Rich red color (thanks to pigments like capsanthin)
Earthy, slightly sweet flavor
Aromatic depth
💡 Fun
fact: Hungary and Spain are the world’s leading producers of paprika, and each region producesdistinct styles.
🔍 The 3 Main Types of Paprika
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