Paprika

Paprika is a versatile spice ground from dried capsicum peppers. Its flavour and heat level vary widely depending on the pepper varieties used and the production method. Sweet paprika is mild and fruity, hot paprika carries a noticeable kick, and smoked paprika (pimentón) has a deep, smoky character from being dried over wood fires.

Paprika is essential in Hungarian cuisine — it is the defining ingredient in goulash — and is widely used in Spanish, Portuguese, and Middle Eastern cooking. It adds both colour and flavour, turning dishes a warm red-orange. It works well in stews, rubs, marinades, roasted vegetables, and rice dishes.

In Australia, sweet paprika is the most commonly available variety, found in every supermarket spice aisle. Smoked paprika has grown significantly in popularity and is now a pantry staple for many home cooks.