Paprika is a powder made by grinding aromatic sweet red pepper pods. The flavor can range from mild to pungent and hot, the color from bright orange-red to deep red. Most commercial paprika comes from Hungary or Spain, where it is referred to a Spanish pimenton. As with all herbs and spices, paprika should be stored in a cool, dark place for no more than 6 months.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.