Paprika is a ground spice made from dried red peppers, often with a mild to moderately hot flavor. It is commonly used to color and flavor dishes in many cuisines, particularly Hungarian and Mediterranean. The term also refers to the spice mix or the pepper itself, and it appears in both cooking contexts and food labeling.
"I sprinkled paprika on the deviled eggs for a splash of color."
"The Hungarian goulash gained its characteristic aroma from sweet paprika."
"She bought a jar of smoked paprika for a richer, deeper flavor."
"We finished the chicken with a pinch of paprika and some fresh herbs."
Paprika traces its name to the Hungarian word paprikash, which originally referred to a pepper-based sauce and later to the dried ground spice. The root likely derives from Turkic languages through Hungarian contact in the region historically known for pepper cultivation. The term entered English via culinary trade in the 19th century, aligning with the rise of Hungarian cuisine’s global influence. Early adopters used paprika to describe the powder and the pepper itself; later, smoked varieties and sweet-hot gradations diversified the meaning. Over time, paprika has become a generic term in many languages for ground red pepper, extending beyond Hungary to Hispanic, Balkan, and Western cuisines. Modern usage distinguishes between sweet, smoked, and hot paprika, and sometimes relates to color intensity rather than heat level. First known English usage appears in the late 1800s, as global spice trade expanded and paprika gained culinary prominence.
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💡 These words have similar meanings to "Paprika" and can often be used interchangeably.
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Words that rhyme with "Paprika"
-ker sounds
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Pronounce it as pə-PRI-ka with primary stress on the second syllable. In US and UK, the IPA is /pəˈpriː.kə/ (US: /pəˈpriː.kə/, UK: /pəˈriː.kə/). Start with a relaxed schwa, then a clear “PR-ee” syllable, and end with a soft “ka.” Listen for the long ee in the second syllable, which is the heart of the stress. Audio reference: you can compare with standard dictionaries or pronunciation videos that model /pəˈpriː.kə/.
Common errors: 1) Misplacing stress on the first syllable (pa-PRI-ka). 2) Using a short ‘ee’ in the second syllable instead of a long /iː/. 3) Pronouncing the final ‘a’ as an overt vowel rather than a schwa. Corrections: stress the second syllable, elongate the /iː/, and end with a relaxed /ə/. Practice by saying ‘pə-PRĪ-kə’ slowly, then speed up while maintaining the long /iː/ and the trailing /ə/.
In US English, /pəˈpriː.kə/ emphasizes a longer /iː/ and a more rhotic, slightly rounded first vowel. UK English often renders /pəˈriː.kə/ with a slightly shorter /iː/ and less rhoticity; the second syllable may sound closer to /riː/ rather than /priː/. Australian English is similar to UK but can have a wider vowel space in /iː/ and a more centralized initial schwa. Overall: primary stress on the second syllable; vowel length and rhoticity vary subtly by region.
Two main challenges: the diphthongized or long /iː/ in the second syllable and the final schwa after an open unstressed vowel. Non-native speakers may fall back to a short /i/ or misplace the stress on the first syllable. Mouth positioning requires a controlled lift of the tongue for the long /iː/ and a relaxed jaw for the final /ə/. With practice, you’ll develop a smooth pə-PRĪ-kə flow across syllables.
Paprika often features a strong second syllable with clear /iː/ and a light, neutral final /ə/. Unlike some spices with hard consonant closures, paprika ends in a soft, unstressed vowel, so avoid closing the mouth sharply on the final syllable. Focus on a steady, mid-back tongue position for the schwa and a crisp but not explosive release on /r/ in the second syllable. This yields a balanced, natural-sounding Pap-rika.
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