tbl paprika
Rich in vitamin C, vitamin A, and antioxidants including capsaicin and carotenoids. Contains iron and potassium in modest amounts.
About
Paprika is a spice derived from dried and ground Capsicum annuum peppers, native to Central Mexico and South America but now cultivated extensively in Hungary, Spain, and other temperate regions. The powder ranges in color from bright orange-red to deep burgundy, depending on the pepper variety and processing method. The flavor spectrum includes sweet paprika with mild pepper notes, hot paprika with significant pungency, and smoked paprika (pimentón) with pronounced smoky char. Hungarian paprika, particularly that from the Szeged region, is considered the gold standard for quality and complexity.
Culinary Uses
Paprika is fundamental to Central European, Spanish, and Middle Eastern cuisines. In Hungarian cooking, it is the signature spice in goulash, pörkölt, and paprikash dishes; Spanish cuisine relies on smoked paprika (pimentón de la Vera) for chorizo production and traditional stews. The spice adds color, warmth, and depth to rubs for meats, soups, rice dishes, and sauces. Sweet varieties lend color without heat, while hot paprika provides both pungency and visual appeal. It is typically added early in cooking to allow flavors to meld, though smoked paprika benefits from brief toasting.