Spain, where it’s known as pimentón, is the second heartland of paprika. There are three main varieties: dulce, the sweetest and mildest, agridulce, which is moderately spicy, and the hottest, picante. While Hungarian paprika is usually dried in the sun, Spanish versions take things up a notch, smoking them dry (often over oak, as is typical in the La Vera region, where much of the country’s supply is produced). The resulting flavour has an incredible intensity that forms the building blocks of much of Spain’s cuisine, from wonderfully fragrant paella to a heady flavouring for chorizo and salami.

When it comes to the cooking, paprika is one of the most versatile spices in the rack. The two essential varieties to start with are a mild, sweet one and a spicier, smokier one. These will allow you to begin to experiment with the differing attributes of this wonderful spice