Paprika · Ingredient encyclopedia
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Ingredient encyclopedia

Paprika

Made from dried Capsicum peppers of American origin; central European cooking made paprika famous.

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Classic Deviled Eggs
From our recipe: Classic Deviled Eggs

US season & availability

A year-round pantry ingredient; harvest and processing vary by origin.

How to choose

Sweet, hot and smoked paprika are not interchangeable flavors.

How to store

Keep tightly closed, cool, dark and dry; replace when aroma fades rather than adding more stale powder.

Prep with confidence

Stir into oil briefly or into the marinade; avoid scorching the powder.

Nutrition reference · per 100 g

Food form in this reference: Dried spice or herb; fresh forms differ

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Fiber
34.9 g
Sodium
68 mg
Protein
14.14 g
Fat
12.89 g
Carbohydrate
53.99 g
Energy
282 kcal
More reported vitamins & minerals
Vitamin A (RAE)
2463 µg RAE
Iron
21.14 mg
Vitamin C
0.9 mg
Calcium
229 mg
Potassium
2280 mg

USDA reference food (original record): Spices, paprika
USDA FoodData Central · SR Legacy · FDC ID 171329 · 100 g

Sources & editorial method →

Cook it tonight

Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (16)

Put a table together

The bright weeknight table

Fish provides protein, rice makes the meal substantial, and cucumber yogurt softens the spice. Keep raw-fish tools away from the ready-to-eat raita.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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