Capsicums, peppers which are native to North and South America, were first brought by Columbus to Spain after the voyage in 1492. The Spanish were then the first to dry and grind peppers to make pimentón, or paprika.
Paprika was brought to Spain on the caravel Santa-Maria and first cultivated in the garden of Queen Elizabeth in Seville.
This paprika has a sweet taste with a barely perceptible heat that makes it perfect for dishes such as sofrito, omelets and romesco sauce. Practically every cuisine has a use for paprika, and in most cases (except for the spicy hot and smoked paprika) they can be used interchangeably.