Paprika

Scientific name: Capsicum annuum

Available forms: Ground

Paprika is made by drying and grinding any one of the milder peppers of the species Capsicum annuum. While peppers in this botanical class are native to the New World, the processed powder we call paprika is an invention of the Turks that was adopted by the Hungarians in the early 1600s. Although it is the national spice of Hungary, the bright red or orange powder is not exclusive to that country. In addition to the Hungarians, the Spanish also produce a version of paprika that tends to be less pungent than the Hungarian version.