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It’s thought that paprika was introduced to Hungary sometime before 1550 and was first adopted by shepherds and fishermen, who found paprika to be a welcome, and spicy, addition to their more humble foods. The plants, with their pretty white flowers and vibrant red pods, were at first used decoratively in more aristocratic circles but by 1569 were being written about in reference to edible agriculture. 

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.