Paprika nyaeta bungbu made from dried and ground red peppers. It is traditionally made from Kentang variétas di Longum grup, kaasup cabé. Paprika tiasa gaduh tingkat anu béda-béda panas, tapi cabe nu dipaké pikeun paprika panas leuwih hampang tur boga daging leuwih ipis ti nu dipaké pikeun ngahasilkeun. bubuk cabe. In some languages, but not English, the word paprika ogé nujul kana tutuwuhan jeung buah ti mana bungbu dijieun, kitu ogé peppers di Grossum. grup (contona, bel peppers).
Sadaya variétas capsicum diturunkeun ti karuhun liar di Amérika Kalér, khususna Méksiko Tengah, where they have been cultivated for centuries. The peppers were subsequently introduced to the Dunya Heubeul, lamun peppers dibawa ka Spanyol dina abad ka-16. Bumbu ieu dianggo pikeun nambihan rasa sareng warna kana seueur jinis masakan dina rupa-rupa masakan.
Dagang paprika ngalegaan ti Semenanjung Ibéria ka Afrika jeung Asia[6]: 8 and ultimately reached Éropa Tengah ngaliwatan Balkan, nu lajeng sahandapeun Ottoman aturan. Ieu mantuan ngajelaskeun Serbo-Kroasia asal tina istilah basa Inggris.
Di Spanyol, paprika geus dipikawanoh salaku pimentón saprak abad ka-16, nalika eta jadi bahan has dina masakan barat Estremadura.Sanajan ayana di Éropa Tengah saprak mimiti conquests Ottoman, éta teu jadi populér di Hungaria until the late 19th century. Now, more than 70% paprika are planted and harvested from China origin.
Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, kalayan leuwih ti satengah siki dipiceun, sedengkeun paprika panas ngandung sababaraha siki, gagang, endog, jeung kalices. The red, orange or yellow color of paprika is due to its content of karotenoid.