Yep—that’s the “shocking” truth that sent parts of the internet spiraling.
So what peppers, exactly?
Paprika is made from Capsicum annuum, the same species that gives us:
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bell peppers
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chili peppers
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cayenne
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jalapeños
The peppers are dried (air-dried or smoked) and then finely ground into that bright red powder you know.
Why does paprika taste so different depending on the jar?
Because which peppers are used—and how they’re dried—changes everything:
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Sweet paprika → mild red peppers, no heat
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Hot paprika → spicier chili varieties
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Smoked paprika (pimentón) → peppers smoked over wood fires before grinding (hello, BBQ vibes)
Same idea, different pepper personalities.
The color isn’t fake
That intense red? It comes from natural pigments (carotenoids like capsanthin), not dyes. If your paprika looks brown and sad, it’s just old and has lost its punch.
Why people were “shocked”
A lot of folks assumed paprika was:
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a spice blend
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something exotic
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unrelated to peppers
But nope. It’s basically pepper dust—delicious, versatile, pepper dust.
Fun fact
In Hungary, paprika is serious business. There are multiple official grades, and it’s treated more like wine than seasoning.
So yeah. The truth is simple, but kind of delightful:
Paprika is just peppers living their best afterlife. 😌🌶️