Paprika is not a pepper.
It comes from the nightshade family- Solanceae.
It is a relative of the pepper.
Originally from South America, but varieties have been cultivated in in the Northern Hemisphere in countries like Spain, Hungary, Turkey and the United States.
These northern hemisphere cultivation has bred out the capsaicin content of the pepper thus making it milder and sweeter.
Capsaicin content in the pepper is what makes it hot or gives the burning sensation to the taste buds.
It activates the nerve endings of the tongue to send signals to the brain indicating pain, consequently inducing the body to release endorphins, the body's natural pain killers while giving rise to euphoric and pleasure sensations.
Our paprika is from the USA and has a dinstictive russet-red color.
Something all fresh and good quality paprika must be like.
It is extremely mild in heat level but full of robustness, aromatic, flavorful and alive.
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