The paprika plant is from the same family as chilli. Originally found in Mexico, Christopher Columbus took the plants back to Spain, where they were powdered and became a staple in Spanish cooking.
Paprika comes in several varieties: sweet, hot, mild and smoked, and they each have their own distinctive flavour. Be careful when buying “smoked” paprika that you get the genuine article, as some manufacturers just add smoke flavour and MSG to sweet paprika.
Like chilli, paprika is high in antioxidants, including betacarotene, capsanthin, quercetin and luteolin.
To make an easy seasoning blend, miix together:
2 teaspoons paprika
¼ teaspoon crushed black pepper
2 teaspoons dried oregano
Rub this into fish or lamb before cooking