teaspoon paprika
Rich in vitamin C, vitamin A (from carotenoids), and antioxidants; a small amount provides notable nutritional density despite minimal caloric contribution per serving.
About
Paprika is a spice derived from dried and ground sweet or hot peppers (Capsicum annuum), native to Central Mexico and cultivated extensively in Hungary, Spain, and other regions. The ingredient exists on a spectrum of pungency and color intensity, ranging from bright red sweet paprika with minimal heat to deep burgundy hot paprika with significant capsaicin content. Hungarian paprika, considered the gold standard, is protected by geographical indication and classified into eight grades based on color and pungency, from délgyöngy (sweet, light) to erős (hot, dark). Spanish smoked paprika (pimentón de la Vera) undergoes oak-smoking during drying, imparting a distinctive earthy, smoky character distinct from unsmoked varieties.
Culinary Uses
Paprika functions as both a coloring agent and flavor foundation across Central European, Spanish, and increasingly global cuisines. It is essential to Hungarian dishes such as goulash and chicken paprikash, Spanish chorizo and paella, and Turkish kebab marinades. The spice serves multiple roles: sweet paprika adds mild pepper flavor and vibrant red hue without heat; hot paprika introduces progressive pungency; smoked varieties contribute depth to braises, rubs, and finishing dishes. Paprika pairs effectively with proteins (especially pork, chicken, and shellfish), legumes, and creamy bases, and works both as a dry rub component and as a bloom in oil to amplify flavor.