Paprika
Paprika is more than a colorful garnish—it has a fascinating story and countless uses around the world. This spice is made from grinding dried peppers like Paprika, which belong to the same family as the mild Sweet Bell Pepper and the hotter Jalapeño. Originally from Central America, paprika peppers traveled to Europe in the 16th century and quickly became essential in Hungarian and Spanish cooking.
Hungary produces some of the world’s most prized paprika. The country even classifies it into different grades, ranging from delicate and sweet to fiery hot. If you prefer something with a gentle kick, try Pepperoncini or cherry peppers, which stay mild on the Scoville scale. For bolder heat, smoked varieties are made by slowly drying peppers over oak fires, creating a deep, earthy flavor perfect for stews and rubs.
One surprising fact: paprika is extremely rich in vitamin C—much more than lemons or oranges. Hungarian scientist Albert Szent-Györgyi actually discovered vitamin C by studying paprika, earning a Nobel Prize in 1937. Another fun tidbit: in Spain, smoked paprika (or pimentón) is an essential ingredient in chorizo sausage.
Capsicum peppers span a huge range of heat levels. Mild examples include bell peppers and Anaheim, while extra-hot types like Habanero and Ghost Pepper can reach over a million Scoville units. For adventurous cooks, the super-hot Carolina Reaper tops the scale with record-breaking heat.
Next time you sprinkle paprika on deviled eggs or goulash, remember you’re adding centuries of culinary tradition—and a surprising burst of nutrients—to your plate.
