Open almost any spice cabinet and you’ll find it: a small jar of deep red powder labeled paprika. It’s a staple—sprinkled over deviled eggs, stirred into stews, dusted onto roasted potatoes for color. And yet, despite its ubiquity, a surprising number of people still aren’t quite sure what paprika actually is.
Some assume it’s an exotic blend of spices. Others think it’s artificially colored. A few even suspect it’s related to peppercorns. The truth is far simpler—and somehow more surprising.
