Spice

Paprika

Paprika is the dried, ground fruit of selected Capsicum annuum peppers—ranging from sweet and mild to hot, and from bright red to deep brick—central to Hungarian, Spanish, and wider European cookery. It is not generic “chilli powder” blends; true paprika is primarily pepper flesh (and sometimes seeds) milled fine, with smoked Spanish pimentón as a distinct wood-smoked family. Flavour runs sweet, earthy, and fruity; heat level is labelled, not assumed. Bloom in warm fat to release colour and aroma; scorching turns it bitter and brown. Use for goulash, rubs, devilled eggs, chorizo-style seasoning, and finishing dusts. Store airtight and away from light—faded paprika tastes like dust. Choose Spanish smoked, Hungarian sweet, or hot styles deliberately; they are not interchangeable.

Also known as: Fűszerpaprika, Pimentón, Paprika, Paprika