From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Dried sweet pimiento, Capsicum annum, ground into a fragrant, mild-flavored red powder, used to add color and flavor to dishes (such as Hungarian goulash) and as a garnish, sprinkled over foods (such as deviled eggs). Hungary is credited with the development of paprika early in the 1600s, but it wasn't until the mid-19th century that the peppers were cored before they were dried, then ground. With the seeds removed, the powder is less hot. Hungarian paprika is dark red; the Spanish version, paler. See also chile peppers.
