Spices, paprika

Paprika is made from ground dried red peppers and ranges from sweet and mild to smoked or hot depending on the peppers and processing used, and it is used both for flavor and for its deep red color in dishes like goulash, deviled eggs, roasted potatoes, and rubs for grilled meats. Smoked paprika in particular is a common way to add a barbecue-like flavor to a dish without actually grilling it, while sweet paprika is often dusted over finished dishes for color as much as taste.

Store paprika in a sealed container away from light and heat, since its color and flavor fade over time, and use it within about a year for the best results. Per 100 g, paprika shows 273% DV vitamin A and 194% DV vitamin E, reflecting how concentrated the dried, ground pepper is, though a real serving is only a teaspoon or two (2 g) sprinkled into a dish or rub. A teaspoon stirred into a spice rub or simmered into a stew is enough to add its characteristic color and flavor.