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It remains a staple in Spain, where it is known as pimentón and is a crucial ingredient in paella, and in Hungary, where numerous medium-to-hot varieties of paprika are used in traditional recipes including goulash, paprikash, and stuffed cabbage.

Green bell peppers are the least ripe of the bell pepper varieties. They have a slightly bitter taste and a firm texture. Green bell peppers are often used in savory dishes and are a staple ingredient in many cuisines.