Paprika is a spice made from air-dried fruits of the chili pepper family of the species Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World. Spain and Portugal introduced C. annuum to the Old World from the Americas. Spanish pimentón, as it is known there, is often smoked, giving it a unique, earthy flavor. The seasoning is also used to add color and flavor to many types of dishes in the cuisines of Turkey, Spain, Portugal, Greece, Hungary, Romania, Croatia, Serbia, Macedonia, Bulgaria, Morocco, and South Africa.
The use of paprika expanded from Iberia throughout Africa and Asia, and ultimately reached Central Europe through the Balkans, which were under Ottoman rule, explaining the Hungarian origin of the modern English term. In Spanish, paprika has been known as pimentón since the 1500s, when it became a typical ingredient of the western region of Extremadura. Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century.
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