Paprika (latin name Capsicum annuum) is also known as pimento pepper and sweet red pepper. The paprika pepper is much milder and larger than most chile peppers.
Hungarian Paprika is the most widely recognized of the paprikas and the taste is pungent with a hint of sweetness. Domestic Paprika sports a fresher quality (not quite as pungent) with a deeper red coloring. The Spanish Paprika has been gaining in popularity in recent years and features a smoky, sweet flavor that originates from the slow drying process. Where there used to be a more pronounced flavor difference between them, the Hungarian and Spanish paprika peppers now re much more similar as the Hungarian peppers are now being grown to taste more like the popular sweeter Spanish peppers. The look between the three remains quite different though as the Hungarian and domestic peppers have a more pointed shape, while those from Spain are smaller and rounder. You will occasionally find a Paprika that is classified as hot, this taste distinction comes from adding cayenne to the powder which of course turns up the heat.
Paprika with its delightful colorful and sweet fragrance is a wonderful spice to have in your spice cupboard you can use it to add subtle color and a slightly sweet sharpness to many recipes. Helpful hint: Paprika releases its flavor and color when heated but it also tends to burn easily and once the coloring starts to turn brown the taste becomes bitter. So it is recommended to pay close attention to this and be sure not to overcook.