paprika

American  

[pa-pree-kuh, puh-, pah-, pap-ri-kuh] / pæˈpri kə, pə-, pɑ-, ˈpæp rɪ kə /

noun

1. a red, powdery condiment derived from dried, ripe sweet peppers.

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adjective

1. cooked or seasoned with paprika.

paprika British  

/ ˈpæprɪkə, pæˈpriː- /

noun

1. a mild powdered seasoning made from a sweet variety of red pepper

2. the fruit or plant from which this seasoning is obtained

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Etymology

Origin of paprika

First recorded in 1895–1900; from Hungarian, from Serbo-Croatian pàprika “pepper, paprika,” derivative of pȁpar “ground pepper,” from unattested Slavic pĭprŭ, pĭprĭ (compare Old Church Slavonic pĭprŭ, Slovenian péper, Czech pepř, Polish pieprz ), ultimately from Latin piper pepper

Explanation

Paprika is a bright red spice that's made from dried bell peppers. If you've ever tasted Hungarian goulash, you're familiar with the flavor of paprika. While it's common to associate paprika with Hungarian and other Eastern European cuisines, it's actually used all over the world. You'll find paprika flavoring Spanish dishes like gambas al ajillo (shrimp with garlic), Moroccan lentils, and even sprinkled on top of deviled eggs at a North American picnic. Paprika is a Hungarian word from a Latin root, piper, or "pepper."

Example Sentences

Stir it with spices— paprika, cumin, garlic, whatever you have — coat chicken or salmon, and let it sit for as long as you remember to.

From Salon • Apr. 28, 2026

Then, following Samin Nosrat’s lead, I gave them time: an overnight dry brine of salt, brown sugar, paprika, and a little fennel powder, the surface quietly transforming while you sleep.

From Salon • Apr. 10, 2026

A bag of frozen mini-beef meatballs, dusted generously with paprika and garlic powder, will absolutely get you there.

From Salon • Mar. 23, 2026

You could, of course, build this blend from individual jars — thyme, oregano, paprika, cayenne — but these pantry workhorses are weeknight shortcuts to complexity.

From Salon • Feb. 24, 2026

It contained comical descriptions of life in Witherslack, as well as a tasty-sounding recipe for Hungarian goulash that called for vast amounts of paprika.

From "The Interrupted Tale" by Maryrose Wood