Paprika (Capsicum annuum) is made from milder sweeter varieties of pepper ground to a red powder. In peppers, the colour comes from pigments called carotinoids and the hot taste from capsacinoids that are present at highest concentration in the white placenta tissue holding the seeds. The flavour of paprika depends on the variety paprika, whether the crop was well watered (making the peppers milder tasting) and which bits of the pepper were included. Paprika is used to add colour and flavour to savoury dishes in cuisines from Morocco to Hungary. Each of these countries have prized local varieties known for their distinctive flavour.
Try this paprika paint Christmas card activity to give to family and friends this Christmas.