Paprika

Paprika is derived from grinding dried fruits of various Capsicum annuum cultivars and is classified as sweet, semi-sweet, or hot based on the Scoville Heat Units (SHU). Its primary value lies in the high concentration of carotenoids, especially capsanthin and zeaxanthin, which impart its deep red hue and potent antioxidant capabilities. Its main culinary use is to introduce vibrant color and flavor depth (distinct from the intense heat of chili). Premium quality is defined by a fine powder, uniform color, and a warm, smoky aroma (in specialty varieties).