Paprika is a Hungarian word for the dried and ground red bell pepper in its ripest form. I find it interesting that the same type of pepper plant will taste very different when grown in different parts of the world - in some places sweeter, or hotter, or milder.Paprika is the national spice of Hungary and it is essential to many Balkan dishes. There are at least six varieties with flavor ranges from sweet to pungent with a faint bitter aftertaste. The pungency depends on the proportion of flesh to seeds and veins.Spanish paprika has a particularly fine color, but little flavor. That flavor seems to dissipate further with cooking. We sell Spanish paprika to restaurants for color. Everyone is familiar with its use on hard boiled egss and salads. Paprika has more Vitamin C than oranges.