Paprika (/pəˈpriːkə/ pə-pree-kə, US also /pæˈprikə/ ⓘ pa-PREE-kə, UK also /ˈpæprɪkə/ PAP-rik-ə)[1] is a spice made from dried and ground red peppers.

The trade in paprika expanded from the Iberian Peninsula to Africa and Asia[6]: 8  and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule.

[6]: 5, 73 Paprika is produced in various places, including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States.

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.

[20] Pimentón de Murcia is an unsmoked variety made with bola/ñora peppers[21] and traditionally dried in the sun or in kilns.

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.

[24] In a reference serving amount of one teaspoon (2 grams), paprika supplies 6 calories, is 10% water, and provides 21% of the Daily Value of vitamin A.