Paprika is a rust-red nightshade spice made from the dried fruit pods of ground capsicums. Depending on the variety of the pepper and processing, paprika can range from sweet to spicy to smokey. Paprika is produced in a few countries, including Hungary and Spain. Hungarian paprika is said to be of the finest quality, with a sweet scent and deep flavour. Smoked paprika is made by slowly smoking peppers over oak, which infuses an unparalleled husky aroma and deep flavour.
In Ayurvedic medicine, paprika is a warming spice that contributes the pungent taste. It pacifies Kapha and Vata and increases Pitta.
If you are avoiding nightshades, you can substitute paprika with black pepper or cumin, and smoked paprika with black cardamom or lapsang souchong tea leaves (for infusions only).
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