What is paprika?

Jan 16, 2024

Paprika is red, it’s good in a stew. It goes well with chicken, and vegetables, too.

Maybe it’s my love affair for Spanish cuisine, but paprika is a spice that I just adore. Its vibrant colour, fiery taste and complex aroma make it an ingredient that truly excites all the senses.

Paprika is a vibrantly red spice made from dried peppers of the capsicum annuum family. It’s a versatile ingredient that can add heat, sweetness and colour to a dish. From Indian curries to Hungarian paprikash, paprika has, for centuries, been an integral ingredient to many cuisines.

Where is paprika grown?

Originating in Mexico, paprika was first discovered by Europeans when Christopher Columbus returned from his voyage to the Americas in 1493. After making the journey across the Atlantic, the popularity of the spice spread rapidly throughout Europe and Asia. From Spain and Portugal to Turkey and Northern India, paprika soon became a mainstay in many cuisines. Nowadays, it is primarily produced in Spain, Hungary, India and South America.

How is paprika produced?

The peppers used to make paprika are typically dried and then ground into a fine powder. However, in Spain, they’re typically smoked. The rolling hills of La Vera, found 200km west of Madrid, produce what is arguably the world’s most famous paprika. Using a traditional smokehouse to dry the peppers over 10-15 days, this region produces a paprika with a distinctively earthy flavour.

What does paprika taste like?

The flavour of paprika varies, depending on the type of pepper used. Sweet paprika has a mild, slightly honeyed flavour, while hot paprika has – not surprisingly – a more intense, fiery taste. Spanish paprika, or pimenton, is commonly made with smoked peppers, which brings out a smokier flavour to dishes. Meanwhile, Hungarian paprika is generally the sweetest, with a more rounded flavour.

What can I cook with paprika?

Put a Spanish spin on a warming casserole with Shannon Bennett’s paprika chicken and lentil casserole, or get out of your comfort zone with this Hungarian beef and onion stew with hot paprika sauce from Kirstin Jenkins. And you can’t go wrong with this crowd-pleasing baked paprika chicken with beetroot and carrots from Matt Moran.