Paprika is produced by grinding dried Capsicum; a plant native to America which was introduced into Europe by Colombus.
The two main commercial areas producing paprika are Spain and Hungary. The top grade Hungarian paprika is known as Noblesweet.
There is great variety in the colour and pungency of Paprika. If the capsicums are very hot (chilli peppers) then the product is called Chilli Powder or Cayenne Pepper -see separate entries.
Paprika is widely used for its rich, aromatic flavour in stews and casseroles such as Hungarian Goulash, omelettes and as a garnish for cheese or vegetable dishes.