Many different types of sweet bell peppers are dried and ground to make paprika. The best paprika is made in Hungary, where the selection, drying, and blending of the peppers is considered to be a culinary art form–the sweetest paprika is made by removing the ribs and seeds from the pepper before drying and grinding it. Note: in many European countries, the word “paprika” also means the fresh pepper. If you order a pizza with paprika on it in Germany, you will get a pizza with red bell peppers, not the ground spice Americans have in their cupboard.
In addition to being the mildest form of cayenne, paprika also has the highest amount of vitamin C. While the taste of paprika is not nearly as pronounced as those of its more-capsaicin-laden relatives, it is a critical ingredient in Hungarian goulasch, and its deep red color makes it a very easy garnish. I like to sprinkle it on cheese bread to add color and a little taste.
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Tags: hungarian, paprika, peppers, spice history
