Although it originated in Mexico, paprika has found its way into cuisines from all over the world. The spice – which is made by drying red bell peppers and grinding them up – has become a permanent fixture in the food of Spain, the sweet, aromatic dishes of North Africa, hearty eastern European stews and fragrant Indian curries (plus many more). Paprika is not just paprika, though – a huge part of its versatility comes from the many forms it takes, including smoked paprika, which adds a beautiful kick of flavour to all sorts of dishes.
It can be tempting to just sprinkle a bit of paprika over your food for a splash of colour, but knowing how to use it properly will make all the difference to your cooking. We’ve rounded up our favourite paprika recipes to provide some inspiration if you’re looking to make the most of your jar.