Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape. They may be small and round (Spain and Morocco) or pointed and cone shaped (Hungary and California). They are larger and milder than chilli peppers.
Paprika is produced from peppers ripened to redness, sometimes called ‘pimento’, the same as stuff olives. The powder can vary in colour from bright red to rusty brown.
Health Benefits of Paprika
Fresh red peppers have more than seven times as much vitamin C as oranges, but the very high heat of modern drying destroys much of the vitamin C in paprika. It is, however, an excellent source of betacarotene, that the body converts to vitamin A.