Sweet paprika

Sweet paprika is the dried, deseeded and ground pericarp of Capsicum annuum cultivars selected across four centuries on the Hungarian Great Plain for maximum carotenoid pigment and minimum capsaicin. The spice sits at 0 to 100 Scoville heat units -- functionally zero burn -- yet delivers one of the densest natural colour loads in the spice rack: capsanthin and capsorubin, two keto-carotenoids unique to the Capsicum genus, account for up to 60 percent of total pigment and give the powder its signature lacquer-red that bleeds into oil, fat and cream on contact. Hungarian classification recognises eight grades from kulonleges (special, brightest red, zero heat) through eros (hot, brownish-red, assertive capsaicin); the sweet grade is kulonleges or edes csemege. Spain grows a parallel tradition in the Extremaduran La Vera valley, where oak-smoked pimenton dulce adds a bacon-like dimension absent from Hungarian sun-dried lots. Beyond colour, sweet paprika contributes a roasted bell-pepper sweetness, a faint bitterness from seeds incompletely removed, and a starchy body that thickens sauces. It is the defining spice of goulash, chicken paprikash, lecso, deviled eggs, chorizo and romesco.