Although often associated with Hungarian cuisine, paprika (referred to as a Pimjenton by the Spanish) originated in Mexico before being brought to Soin in the 16th century. Spanish paprika, the most common form of the spice, has a deep vivid colour and sweet smokiness which attests to its versatility and ability to round off the taste profile of almost any dish, as well as to colour meat.
Smoked paprika (100%)