Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (eg. bell peppers or chili peppers). Paprika is said to be derived from the Hungarian ‘paprika’, meaning pepper (Capsicum).
Although paprika is now recognized and produced globally it was first created in Spain and Hungary. Spanish Paprika (Pimentón) is available in three versions, mild (Pimentón Dulce), moderately spicy (Pimentón Agridulce), and very spicy (Pimentón Picante.)
Some Spanish paprika, including Pimentón de la Vera has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood.
Paprika is found in most supermarkets around the world. The chili spice is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot depending on the peppers used in production.
Paprika varys in colors from bright reds to browns and even yellows thus making it a excellent garnish. Slightly heating paprika with oil will extract the heat from the spice and can add a great punch to a dish. Paprika is also very high in vitamin C even more so then oranges.
To produce paprika from chili peppers you first must dissect the chili peppers to remove the seeds and stems. Once the chili fruit is isolated you will need to dry the fruit until the skin is extremely dry and brittle.
The peppers then need to be worked into a fine power. Use tools such as mortar and pestle or coffee grinder for this process.