Paprika is an orange-red or a deep red powdered spice purely made from dried and ground certain types of pepper. It has a vibrant hot taste with a hint of sweetness. But sometimes, it can taste like chalk. To release its authentic flavor, it has to be heated in a moist environment, preferably oil, before adding it as an ingredient. It is rich in substances like vitamin A, capsaicin, and antioxidants that prove their ability to prevent inflammation, regulate cholesterol levels, boost metabolism and improve eye health, among other various benefits. Paprika is used to add an attractive bright color to dishes and can be used as a garnish over eggs, hummus, waffle fries, or potato salad. Still, in general, it goes well with any savory dish, especially when it includes chicken, seafood, and vegetables, or liquid-based dishes such as soup, stew, and creamy sauces, to name a few. Paprika is available in the dry herbs and spices section in the supermarket or can also be made at home, whether from chili peppers, which are spicier and tangier, or the sweeter variants of pepper such as bell peppers. To make a substantial amount of paprika, there should be around 10 to 15 peppers. They have to be dried by stringing them under the sun or over a dehydrator for a couple of days. After making sure they are thoroughly dried, big parts that cannot be ground should be removed; then, using a grinder of choice, the peppers are ground into fine powder. It would be best if you kept paprika in an airtight jar in the pantry for longer shelf life.
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