Paprika

Paprika, the name for various strains of aromatic powdered red peppers, ranges from sweet to hot, depending on the variety of and parts of the pepper included.

Paprika is an important ingredient in blending spices. It is used more to add color than flavor. Sprinkle on top of foods for garnishment. Season meats, fish, poultry, and stews.

Paprika releases its color and flavor when heated. So when you sprinkle it over colorless dishes it improves the food’s appearance not its flavor. This is why it is often used as a garnish, not a flavoring. However you can used it as a flavoring by stirring the powder into some oil before adding it to a recipe.
Paprika is strongly associated with Hungarian cuisine. They use in dishes such as chicken papirkash and goulash. It is used in many spiced meat products like Spanish chorizos. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews and casseroles. In India it is sometimes used in tandoori chicken to give it the red color. It is often used as a garnish for salad, appetizers and eggs. In Spain paprika is used to flavor shell fish dishes, rice, and season tomato and green pepper salads.