Paprika is the ground seeds and flesh of the pimiento pepper. It is less pungent than chilli powder, but has a deep red in colour and more complex flavour. Although not as high in beneficial capsaicin as chilli powder, it is rich in Vitamin C.
In the kitchen
The national spice of Hungary, paprika is used in rich aromatic meat stews and soups. Middle Eastern meze dishes such as houmous are traditionally garnished with paprika. Use Spanish paprika to give an authentic smoky flavour to romesco sauce, Spanish bean stews, rice dishes, chicken or pork, and to enliven home-roast almonds.