Paprika Peppers

Scoville Heat Units: 250 - 1000 SHU

The paprika pepper is a large, cone-shaped red chili pepper that’s typically dried and ground into the familiar paprika spice most often associated with Hungary. These peppers grow up to 8 inches long and are loved for their sweet flavor and vibrant color rather than intense heat.

While most cooks think of paprika as a garnish for deviled eggs or potato salad, the peppers themselves offer a unique depth of flavor worth exploring.

Depending on where they’re grown, paprika peppers range in size, shape, and heat level, from delicate and sweet to mildly spicy.

Types and Origins

In Hungary, there are eight official grades of paprika, from the mildest (különleges, or “special”) to the hottest (erős).

Outside Hungary, paprika peppers are also cultivated in Spain, California, and other parts of the U.S. The most common paprika is made from the sweet red pepper, sometimes called the tomato pepper.

Learn more about the paprika spice here.

History of Paprika Chili Peppers

Paprika originated in Mexico, where it was cultivated for centuries before spreading to Europe.

The pepper was introduced to Hungary in the 17th century by groups fleeing north from the Turks, and it quickly became a staple in Hungarian cuisine by the late 18th century.

Two towns in Hungary (Szeged and Kalosca) competed against each other for the title of Paprika capital of Hungary. The name derives from the Hungarian word, “paprika”, which means pepper.

Cooking with Paprika

Paprika peppers and the spice made from them are essential in kitchens around the world. Beyond their bold red color, they add gentle warmth, sweetness, and a hint of fruitiness that can completely transform a dish.

Whether you’re using fresh paprika peppers or ground paprika powder, their versatility is what makes them so popular and loved.

Hungarian Paprika Dishes

In Hungary, paprika is more than a spice, it’s a national treasure. It’s used generously in dishes like chicken paprikash, goulash, and pörkölt (a rich meat stew).

These recipes rely on the deep, sweet flavor of Hungarian paprika to build layers of flavor and color. Different grades of paprika are often blended to create the perfect balance of sweet and heat.

Spanish Paprika (Pimentón)

Spain’s version of paprika, known as pimentón, is famously smoked over oak wood for a rich, earthy aroma.

It’s a defining flavor in dishes like paella, chorizo sausage, and patatas bravas. Varieties range from dulce (sweet) to picante (hot), each bringing a slightly different character to Spanish cuisine.

Everyday Uses for Paprika

Don’t save paprika just for garnishing deviled eggs. It’s incredibly useful in everyday cooking. Add it to rub blends for chicken, pork, or fish. Stir it into soups, stews, and sauces for added depth. Sprinkle it over roasted vegetables for color and a mild kick.

Try mixing sweet and smoked paprika together for a deeper, more balanced flavor. I use paprika for many of my own homemade spice blends.

Using Fresh Paprika Peppers

If you can find fresh paprika peppers, use them like sweet peppers. They’re great for roasting, stuffing, or drying at home to make your own paprika powder.

Slice them into salads, sautés, or chili sauces for a pop of color and gentle spice. Their flavor is mild, so they pair well with both delicate and bold ingredients.

We love pickling them to use a topping for sandwiches and salads. They're perfect mild peppers in every way.