Paprika: Production, Culture and Cuisine

Paprika is a spice obtained from the dehydration and grinding of red pepper fruits, primarily from the Capsicum annuum species. Its etymology comes from Slavic Balkanian languages and was adopted in Hungarian. The crop originated in America, where it was domesticated by pre-Columbian civilizations over 6000 years ago (specifically in present-day Mexico) for medicinal and culinary purposes. Following the Spanish arrival in the Americas in the 15th century, pepper was introduced first in Spain (Sevilla, Extremadura and Murcia) and later in the rest of the Old World. The agroclimatic conditions of different Mediterranean regions made it an essential crop, turning these regions into centers of production and giving this spice a sense of cultural identity. The purpose of this study lies in the technological and nutritional significance of paprika in the modern food industry, where it is demanded as a natural colorant, preservative and source of bioactive compounds, such as antioxidants and carotenoids. Despite its prevalence, the existing literature is often fragmented into specific disciplines. This article distinguishes itself by proposing a holistic approach expanding the study from its historical evolution to its socioeconomic impact, including its agronomic characteristics and industrial-scale production. It is recommended that the research community and producers focus on the sustainability of processing methods while preserving cultural authenticity, ensuring the preservation of the functional and culinary relevance of this spice.