Paprika, along with its more distinguished cousin, smoked paprika, finds its way into a vast array of culinary delights—from the exotic paella to even paprika-infused tea. One would assume that by now, most individuals would possess a basic understanding of its origins. But, recent online discoveries suggest otherwise.

In a post shared by the Australian food brand Nutraorganics, they enlightened their audience on a surprising fact: paprika doesn’t stem from a unique or exotic plant but originates from everyday peppers that have undergone the drying process. When this revelation first hit Twitter back in January, users were left in awe, suggesting a general misconception about what paprika might have been made of.

 

The posts clarified that paprika is crafted from ground, sweet, and mild peppers. Historically, spicier peppers were brought to Europe by Spanish explorers from the Americas. Over time, European cultivators developed progressively milder varieties, resulting in a sweeter flavor profile.

Although the peppers used for paprika bear a resemblance to bell peppers in sweetness and mild heat, they are notably longer and slimmer than the standard bell peppers sold in the U.S. Some hotter variations of paprika incorporate chili peppers alongside sweeter strains, though in Hungary—where paprika reigns as a national staple—the sweet variety is predominantly used.

In summary, paprika doesn’t spring from a distinct tree of its own. The peppers that yield paprika are the same unremarkable ones you may already know, simply dried and ground into a vibrant spice.