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Regular paprika is not necessarily the product of one specific chile but rather, can be a combination of several different peppers that meet the correct heat and color requirements. It usually comes from New Mexico, California, Hungary, or South America.  

I choose to use Gochuganu (Korean red pepper flakes) for a hint of sweet and smokey flavor that doesn’t upset the balance of flavor.

There are a number of herbs and spices that will help add even more flavour to your dishes alongside paprika. Rosemary is a popular herb in Mediterranean cuisine and adds a sweet, intense flavour to grilled chicken and lamb, potatoes and roast vegetables. Oregano also pairs well with paprika. Full of flavour, it brings citrus and anise flavours to your dishes. Try it alongside paprika when you’re cooking a whole chicken, making crispy potatoes or marinade for your barbeque. And if you’re looking for a complementary spice, try cumin. It brings a spicy, warm flavour and earthy colour to a number of dishes, including meats, vegetables, potatoes, soups and stews. Paprika also goes well with caraway, garlic, ginger and thyme. 

How to take curcumin