Paprika is a ground spice made from dried peppers belonging to the Capsicum genus, and it is most commonly associated with Hungarian and Spanish cuisines. Paprika can range in flavor from sweet to hot, depending on the type of pepper used and how it's processed.

In Hungary, paprika is a staple in dishes like goulash, and it is often very spicy, while in Spain, it's typically milder or smoky, as mentioned with pimentón. The term "paprika" is more general and refers to a broader category of ground pepper products, which includes both mild and hot varieties.

Pimentón is the Spanish name for paprika, and it specifically refers to a variety of paprika that comes from Spain. It is made by grinding dried peppers, usually varieties of the Capsicum annuum species, and is most commonly used in Spanish cuisine. There are different types of pimentón, including pimentón dulce (sweet), pimentón picante (spicy), and pimentón agridulce (sweet and sour).

Pimentón is famous for its smoky flavor, especially when it is labeled "pimentón de la Vera", which is produced in the La Vera region of Spain. This type of pimentón is smoked over oak wood, which imparts a distinctive smoky depth to the spice.

Origin of Peppers: Both pimentón and paprika are made from peppers, specifically from the Capsicum annuumspecies (sweet peppers), and are ground into a powder form.

Heat Variability: Both pimentón and paprika can vary in heat levels from mild to spicy.

Pimentón and paprika come from the Capsicum annuum pepper plant.

Pimentón and paprika are primarily used to flavor dishes like stews, soups, meats, and vegetables, and are common in Spanish and Hungarian cuisines.

Pimentón originates from Spain, particularly from regions like La Vera, which is famous for its smoked variety.
Paprika most commonly associated with Hungary and Spain, it is also produced in other countries as well.