Paprika is a ground spice made from dried red peppers (Capsicum annuum). It can be sweet and mild, smoky or hot, and it gives dishes a rich red color.
History
Peppers are native to the Americas and reached Europe after Columbus’s voyages. Paprika became the signature spice of Hungary, where growers developed many grades from sweet to hot, and of Spain, where pimentón is made by smoking the peppers over oak.
Where it comes from
Peppers originated in the Americas. Hungary, Spain, Serbia, the US and others produce paprika today.
Flavor and how to use it
Use sweet paprika to season roast chicken, potatoes, stews, soups and dips. Smoked paprika adds a barbecue-like depth to beans, eggs and roasted vegetables. Add it to oil over low heat, because it turns bitter if it burns.
Buying and storing
Keep paprika in an airtight jar away from heat and light. It loses color and flavor within about 6-12 months.
Recipes that use it
- Chicken and Veggie Meal-Prep Bowls
- Chicken Quesadillas
- Chicken Shawarma
- Classic Beef Chili
- Classic Stovetop Mac and Cheese
- Creamy Hummus
- Easy Chicken Tacos with Fresh Salsa
- Easy Shakshuka
- Hearty Red Lentil Soup
- Homemade Baked Chicken Nuggets
- One-Pan Lemon Garlic Chicken Thighs
- Roasted Vegetable Quinoa Bowl (Lemon Tahini)
- Sheet-Pan Chicken Fajitas
In kitchens and traditions
Paprika is a ground spice made from dried peppers of the Capsicum annuum family. It is closely associated with Hungary and Spain. In Hungary, paprika arrived in the sixteenth century, and it became the national spice, used in goulash and chicken paprikash. In Spain, pimentón from La Vera is smoked over oak wood and has a protected designation of origin.
Paprika ranges from sweet to hot, and from bright red to deep brown. Hungarian grades include édesnemes (noble sweet) and csípős (hot). Smoked Spanish paprika gives paella, chorizo and potato dishes their characteristic depth. It also colors cheeses, sausages and deviled eggs.
Good pairings and ideas
- Dust over hummus or deviled eggs.
- Add smoked paprika to roasted potatoes or chickpeas.
- Stir sweet paprika into stews and soups at the start.
- Mix into spice rubs for chicken and pork.
Frequently asked questions
Does paprika burn easily?
Yes. Its sugars burn quickly, so add it off the heat or with liquid.
Is smoked paprika the same as regular?
No. Smoked paprika (pimentón) is dried over wood fires and tastes smoky.
Is paprika hot?
Sweet paprika is mild. Hot paprika has some heat from chilies.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
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