Paprika is a spice made from grinded pepper (such as bell or chili pepper). In many European languages “paprika” refers to (bell) pepper itself. It is used as a seasoning in many dishes to add color, flavor, and aroma. As a spice, paprika pungency falls in a specter from mild to hot. Also, it may have a diverse range of flavor in different countries. Considerably, paprika is the fourth most used spice in the world and it is found beside salt and pepper in almost every kitchen.
There are two factors influencing paprika’s pungency: the number of seeds and the amount of endocarp (the inner layer) used in production. It is said that mild (or sweet) paprika has almost no seed or pepper membrane. However, hot paprika has seeds, flesh, and pith.
In Hungry, there are eight types of paprikas categorized based on color and heat. Interestingly, Spanish paprika is categorized based on the particular way it is made as the peppers are smoke dried before they are powdered.
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