Paprika is made from a variety of ground dried sweet red peppers, native to South America. It was not until Columbus returned to Europe from the New World that paprika became popular in the Spanish kitchen. The warmth, color, compatibility of paprika ensured its spread through Europe, the Middle East and beyond. Today, paprika is essential to add color and flavor to many of the worlds cuisines, from Hungarian paprikash, to Spanish chorizo, Moroccan tagine and Indian tandoori. Paprika can be used as a garnish however the flavors are augmented by gently heating in oil. In barbecue and kebab restaurants, it can be usually found as a condiment, together with oregano, salt and pepper.