Paprika is one of those kitchen staples most people use without much thought. Its deep red color and gentle warmth appear in countless recipes, from simple garnishes to slow-cooked dishes, and it often feels like a spice that has always existed just as it is. Recently, however, many home cooks have been surprised to learn a very simple truth about paprika’s origin. Despite long-held assumptions, it doesn’t come from a rare plant or a complex blend of ingredients. Paprika is made from dried red peppers that are ground into a fine powder. That realization has encouraged many people to look more closely at where familiar foods actually come from.