Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is a spice made from the grinding of dried fruits of Capsicum annuum. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Usage: Capsicum peppers used for paprika are unusually rich in vitamin C, a fact discovered in 1932 by Hungary's 1937 Nobel prize-winner Albert Szent-Györgyi. Much of the vitamin C content is retained in paprika, which contains more vitamin C than lemon juice by weight. Paprika is also high in other antioxidants, containing about 10% of the level found in açaí berries.