Paprika is a powdered seasoning made from the mildly hot varieties of ripe red capsicum (Capsicum annuum). To make the powder, red pepper fruits are first dried and then ground. The spiciness of paprika powder depends on the proportion of pepper seeds containing capsaicin and the membrane partitions from the pods. Depending on the used variety and the proportion of seeds, the powder can be conditionally divided into different categories by sharpness. According to the Scoville scale, paprika can have from 0 to 1000 units. Red capsicum, from which paprika is made, is grown mainly in Hungary, the USA, Spain and Turkey, with Hungary being the main supplier of paprika. Paprika was brought to Europe from Central America, but when red pepper was grown in another climate, it lost some of its sharpness and became sweeter. Ground paprika contains sugar, so if it is fried without the necessary amount of liquid, the paprika quickly caramelizes and burns. Due to the reduced content of aromatic substances compared to other types of pepper, paprika is also used as a dye in the production of meat products, in particular, sausage.