Paprika is derived from ripened red bell peppers, recognized for their mild flavor and sweetness, but can also be sourced from other capsicum annuum varieties.
The process of transforming red bell peppers into paprika involves drying them for several hours, sometimes using methods like oven-drying, followed by grinding them to a fine powder.
For smoked paprika, the peppers are not just dried; they are roasted over oak fire, adding a depth of flavor that distinguishes it from sweet and hot variants.
Commercially produced paprika often includes preservatives to enhance freshness and prevent clumping, ensuring the spice remains easy to sprinkle and use.
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