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Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. [9] Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces.
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
Generally, Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with garlic, pimentón – a smoked paprika – and salt. It can be classed as either picante (spicy) or dulce (sweet), depending upon the type of pimentón used.
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Ground chiles, or paprika, hot or otherwise, are a key ingredient in chorizo, which is then called picante (if hot chile is added) or dulce (if otherwise). Paprika is an important ingredient in rice dishes, and plays a definitive role in squid Galician style (polbo á feira).