Punchy in colour, and pungent in flavour, paprika is grinded dried red capsicum. Initially, paprika was used mainly in Hungarian cooking but its popularity now extends to being used as seasoning, but also to add colour in cuisines including Turkish, Spanish, Portuguese, and Moroccan. There are variations of the spice from mild to spicy. When mild, it’s often quite sweet and bright in colour. It can also differ in terms of smokiness, depending on how the capsicum has been dried.
Three recipe ideas on how you can use paprika: