Paprika is a spice made from grinding dried red peppers into a fine powder. It adds a mild, slightly sweet flavor and a vibrant red color to foods. You've probably seen it sprinkled on deviled eggs or mixed into dishes like goulash, a hearty Hungarian stew.

Hungarian cooks discovered that different peppers and drying methods create different flavors, from sweet and mild to smoky and hot. Today, Spain also produces excellent paprika, especially a smoky version called pimentón that's made by drying peppers over oak fires.

Paprika sits on most spice racks but often gets overlooked. Many cooks use it mainly for color, sprinkling it on potato salad or roasted chicken to make them look more appetizing. But when you use enough of it, or cook it in oil to release its flavor, paprika can transform into something special. It's one of those ingredients that seems simple until you learn what it can really do.