Paprika is powdered red pepper. Sweet Bulgarian pepper is dried and crushed — this is how paprika is obtained. For the manufacture of paprika seasoning, Bulgarian pepper is taken. Ripe vegetables are bright red, yellow or rich orange. Paprika is not very burning, but the level of sharpness may vary. It contains only an unobtrusive light bitterness, which gives a special piquancy in revealing the taste of the spice. The degree of sharpness is regulated by using partitions and pepper seeds. They contain capsaicin, which gives the spice a burning sensation. The Spanish conquistadors called it “red salt". Paprika quickly gained popularity due to its low cost and useful qualities. The red sweet paprika of the DJANFOOD trademark is suitable for dishes of any cuisine of the world, ideal for cooking meat, fish and vegetables, but it must be borne in mind that the powder is also a dye. Therefore, if you do not want to change the color of the dish, it is better to use a more neutral seasoning.