shopping Paprika - all 3 varieties
Paprika (Hungary) powder image
[ 1886 ]Capsicum annuum

Paprika (Hungary) Powder

1/4 Pound:  $4.29 Pound:  $9.54 
Paprika (smoked), powder image
[ 4521 ]Casicum annuum

Paprika (Smoked) Powder

1/4 Pound:  $5.04 Pound:  $11.19 
Paprika (Spain), powder image
[ 522 ]Capsicum annuum

Paprika (Spain) Powder

1/4 Pound:  $3.22 Pound:  $7.16 
We offer discounted pricing on orders over 100 pounds. Contact Us

Wholesale Paprika

Capsicum annuum
plant overview
smoky, sweet and spicy

Paprika is a colorful spice made from ground bell or chili peppers. In addition to adding vibrant color to deviled eggs, salads, potatoes and other foods, paprika bears the full flavor of its “parent” pepper. While the spice is used all over the world, it is essential to Hungarian and Spanish cuisines. The flavor profile of paprika – which can range from hot to smoky or sweet -- depends on the species and variety of pepper from which it is obtained as well as the region in which it is grown and how it is processed. Hungarian paprika, for instance, has a sweet flavor compared to Spanish paprika, which has a smoky, woody flavor because it is dried under smoldering oak.

Clicking "learn more" next to each variety will take you to individual product pages for details.

A Bit of Botany

a little bit of botany on paprika

Paprika is a spice made from ground, dried fruits of Capsicum annuum, either bell pepper or chili pepper varieties or mixtures thereof.

Capsicum annuum is in the Solanaceae or nightshade family. It is an upright perennial or annual shrub usually less than 1 m tall, with small, white, pendent flowers and elongated, yellow, orange or red fruits (berries). It can be distinguished from other types of domesticated peppers by flowers that are solitary rather than in groups, and filaments (thread-like stalks supporting the anther) that are not purple

“Regular” paprika is the most commonly found and is a blend of sweet and hot varieties and has a relatively neutral flavor.

Sweet paprika (commonly labeled as Hungarian sweet paprika) has a rich, fruity flavor like a red bell pepper with no heat.

Hot paprika is made from dried chili peppers and will be more similar to cayenne, but less spicy.

Spanish smoked paprika (sometimes labeled as Pimenton de la Vera) is made from dried chilis that are smoked over oak giving the spice a woodsy, smoky flavor. It can be sweet or hot.

common names & nomenclature
The English word "paprika" came from the Hungarian word paprika, which was a diminutive of the Serbo-Croatian language word papar (meaning "pepper"), which in turn came from the Latin piper or Modern Greek piperi.

Also known as:
Paprika, Hungarian paprika, pimenton

Cultivation & Harvesting

considerations for cultivating and harvesting paprika

Capsicum annum prefers full sun in a warm climate, these plants are mostly perennial in sub-tropical and tropical regions; however, they are usually grown as annuals in temperate climates.

Prefers warm, moist, nutrient-rich soil.

Start seeds indoors and sow 1/4 inch deep, 8 to 12 weeks before the last frost. You can pre-soak seeds in warm water overnight prior to planting. After planting, keep moist and warm in a sunny location. Good results are also achieved by putting plastic cling wrap over the containers to create a hothouse environment. Remove when seedlings emerge.

Harvest hot peppers when red for spicier paprika and harvest sweet peppers when ripe for making milder paprika. These can be blended together to achieve the level of flavor desired.

To dry, string hot peppers through stem with a sewing needle thread or fishing string. Then hang in a sunny window. Once dry, they may be ground into powder. Different types of peppers or drying methods will result in different types of paprika. Store dried paprika in a cool, dry place in an airtight container.

Caution should be taken when processing or handling this pepper as it is very hot and you would not want to touch your eyes or similar areas after handling.

Where in the World

habitat and range for paprika

Paprika is often associated with Hungary, as it is commonplace in Hungarian cuisine. Spain and Portugal introduced Capsicum annuum to the Old World from the Americas.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.