Paprika
Paprika (American English more commonly , British English more commonly ) is a spice made from dried and ground red peppers. It is traditionally made from "Capsicum annuum" varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not English, the word "paprika" also refers to the plant and the fruit from which the spice is made, as well as to peppers in the "Grossum group" (e.g. bell peppers). All capsicum varieties are descended from wild ancestors in North America, in particular Central  Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Hungarian origin of the English term. In Spanish, paprika has been known as "pimentón" since the 16th century, when it became a typical ingredient in  the cuisine of western Extremadura. Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids. History and etymology. 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 peppers were later introduced to the Old World, to Spain in the 16th century, as part of the Columbian Exchange. The plant used to make the Hungarian version of the spice was grown in 1569 by the Turks at Buda (now part of Budapest, the capital of Hungary). Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, which he grafted onto  other plants. The first recorded use of the word "paprika" in English is from 1896, although an earlier reference to Turkish paprika was published in 1831. The word derives from the Hungarian word "paprika", which in turn came from the Latin "piper" or modern Greek "piperi", ultimately from Sanskrit "pippalī". "Paprika" and similar words, including "peperke", "piperke", and "paparka", are used in various languages for bell peppers. Production and varieties. Paprika is produced in various places including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States. Hungarian. Hungary is a major source of commonly  used paprika, and paprika is often the spice most closely associated with Hungary. The spice was first used in Hungarian cuisine in the early 1800s. It is available in different grades: Spanish ("pimentón"). Spanish paprika ("pimentón") is available in three versions—mild ("pimentón dulce"), mildly spicy ("pimentón agridulce") and spicy ("pimentón picante"). 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. Currently, according to the Denomination of Origin Regulation Council (Consejo Regulador de la DOP “Pimentón de La Vera”), the crop of La  Vera paprika covers around 1,500 hectares and has an annual production of 4,500,000 kg, certified as Denomination of Origin. "Pimentón de Murcia" is an unsmoked variety made with bola/ñora peppers and traditionally dried in the sun or in kilns. Usage. Culinary. Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but  the flavor is more effectively brought out by heating it in oil. Hungarian national dishes incorporating paprika include "gulyas" (goulash), a meat stew, and "paprikash" (paprika gravy: a Hungarian recipe combining meat or chicken, broth, paprika, and sour cream). In Moroccan cuisine, paprika ("tahmira") is usually augmented by the addition of a small amount of olive oil blended into it. Many dishes call for paprika ("colorau") in Portuguese cuisine for taste and color. Carotenoids. The red, orange or yellow color of paprika powder derives from its mix of carotenoids. Yellow-orange paprika colors derive primarily from α-carotene and β -carotene (provitamin A compounds), zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin. One study found that zeaxanthin concentrations in orange paprika were considerable. The same study found that lutein is much higher in orange paprika, compared to red or yellow. Nutrition. In a typical serving size of one teaspoon (2 grams), paprika supplies 6 calories, is 10% water, and provides 21% of the Daily Value of vitamin A. It provides no other nutrients in significant content.