This article is about the spice. All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for 1 capsicum calories. Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Hungarian origin of the English term.
Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. The red, orange or yellow color of paprika is due to its content of carotenoids. Peppers, the raw material in paprika production, originated from North America, where they grow in the wild in Central Mexico and have for centuries been cultivated by the peoples of Mexico. The first recorded use of the word paprika in English is from 1896, although an earlier reference to Turkish paprika was published in 1831. Paprika is produced in various places including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States.
Hungary is a major source of paprika, and it is the spice most closely associated with Hungary. The spice was first used in Hungarian cuisine in the early 19th century. The most common Spanish paprika, Pimentón de la Vera, has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood. Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rice, stews, and soups, such as goulash, and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices.
The red, orange, or yellow color of paprika powder derives from its mix of carotenoids. Red peppers in Cachi, Argentina are air-dried before being processed into powder. Subscription or participating institution membership required. Austin, Texas: University of Texas Press. The Glutton’s Glossary: A Dictionary of Food and Drink Terms. Paprika: A Spicy Memoir from Hungary.