Paprika is a spice made from a pepper called the Capsicum Annuum pepper. Capsicum Annuum is a bell pepper that can be dried in the sun and ground into a powder.
Paprika is often used as a natural food colorant by food manufacturers for example in Tomato sauce.
Paprika peppers have seven times as much Vitamin C as oranges do.
Paprika should be kept in a cool, dry place where the temperature is below 15C. This will preserve both the colour and the flavour of the spice for longer.
Paprika is often used sprinkled onto a dish to brighten it up, however; the true potential and flavour of paprika is only released when it is heated.
Paprika has a high sugar content and can burn quickly making it turn bitter.
Paprika should always be added to a liquid or oil before cooking to prevent it from burning.
Paprika is hottest if it is pale red or light brown in colour rather than bright red.