Most paprika sold on the commercial market comes from California in the U.S. and from Hungary, South America and Spain. Paprika is made by grinding dried sweet red or chili peppers into a red powder that is used for seasoning and garnishing foods. It is used in stews and soups and for seasoning meats.
The chili pepper is also known as Capsicum annuum and belongs to the nightshade family. The pods of the plant are used to make paprika, with the hottest varieties including the central core and the core being removed for mild paprika. The pods are dried and then ground into a fine powder. A substance known as oleoresin is extracted from the pods after grinding and used to give red color to processed foods like sausages and other meats.
Hungarian paprika is quite common and is available in several grades based on pungency and color. For example, rose paprika is pale red, highly aromatic and mildly pungent, while special quality paprika, which is also known as kulonleges, is mild and sweet with a bright deep red color.
One tablespoon of paprika has 19 calories, 3.67 grams of carbohydrates, 0.88 grams of fat, 2.4 grams of fiber and 0.96 grams of protein.