Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. Paprika is produced in a number of places including Spain, Hungary, and California. It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.
Spanish Paprika adds intense red color and a distinct strong flavor to dishes. It is used in all kinds of Spanish cooking from chorizo sausage to a topping for eggs. Use it with chicken, stews, egg dishes, seafood, vegetables, dips, sauces, and much more.