is a sweet-to-mildly hot cultivar of the chile pepper
(Capsicum annuum, of the family
Solanaceae). Paprika peppers
are elongated or round fruit, bright red, yellow or green.
plants tolerate nearly every climate and are grown all over the world. A fairly
warm climate is necessary for a strong aroma.
is probably the world's leading producer of paprika. In fact, the Hungarian word
"paprika" refers not only to this type of pepper, but to all peppers in general.
(Prompted by the discovery of high levels of potential carcinogenic aflatoxins in
its popular spice, Hungary banned sales of the ingredient in October 2004, though
it has since resumed sales in a more supervised manner.)
the United States, California
and Texas are the
peppers come in various shapes and colors
is often eaten as a ground powder but sometimes as a fresh vegetable. It is commonly
used in Hungarian, Balkan,
Asian cuisines. The round type can be stuffed with cottage cheese or salad to make a portable
of pickled paprika are traditionally stuffed into green olives in the U.S. —
specialty varieties of paprika are hot but the generally available ground preparation
is quite mild.