A seasoned traveller with shrouded origins, paprika is thought to have come from South America before it spiced up dishes around the world. Though it was once seen as paupers pepper in Hungary, Hungarian paprika is now considered to be the world’s finest.
Paprika’s relatives include tomatoes, eggplants and potatoes. Its deep red colour flags its carotenoids and provitamin A content. It also contains vitamins B1 and B2. Vitamin C was first isolated from paprika in 1937 by the Hungarian chemist Albert Szent-Györgyi, for which he won the Nobel prize.