Paprika

Lore & Background

Paprika is descended from wild ancestors from the Amazon River, cultivated in ancient times in South, Central and North America, particularly in central Mexico. The peppers were introduced to Europe via Spain and Portugal in the 16th century, and the trade expanded from the Iberian Peninsula to Africa and Asia, ultimately reaching central Europe through the Balkans. Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, which he grafted onto other plants.

Reader's Guide

Paprika is significant as a foundational spice in Hungarian, Spanish, and Portuguese cuisines, and is also found in many French and German dishes. In Hungary, it is the spice most closely associated with the country, used in national dishes such as gulyás and paprikás. Spanish paprika, known as pimentón, is essential in chorizo sausages and Valencian paella, with a distinct smoky variety from La Vera. Portuguese cuisine uses paprika (colorau) in pork, poultry, and fish dishes. The spice's color ranges from yellow-orange to red depending on its carotenoid content, and it is produced in various places including Argentina, Mexico, Serbia, the Netherlands, China, and the United States. The two best-known producers are Hungary and Spain, with Hungarian paprika graded into five commercial categories from exquisite to hot.

Did You Know?

• The word 'paprika' is from Hungarian, a diminutive from Serbo-Croatian 'papar' (pepper), derived from Latin 'piper' or modern Greek 'piperi'.
• Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit.
• Spanish pimentón de la Vera has a distinct smoky taste because it is dried by smoking, typically using oak wood.