History
Paprika peppers were brought from the Americas to Europe in the 1500s. The spice was developed in Hungary, where it became the national spice, and in Spain, where smoked paprika (pimentón) became a cornerstone of Spanish cuisine.
How to grow
Grow peppers in full sun, 30–45 cm apart.
Harvest when fully red and dry on the plant.
Dry peppers in the sun or dehydrator.
Grind dried peppers into powder.
Choosing and storing
Choose vibrant, aromatic paprika.
Avoid dull or brown powder.
For best quality, look for Hungarian or Spanish paprika.
Store in an airtight jar in a cool, dark place.
Use within 1–2 years.
Freeze to extend shelf life.
Preparation
Use ground powder directly.
Bloom in warm oil to release flavor.
Do not burn — add early or off heat.