{"id":2193,"date":"2026-09-21T17:39:13","date_gmt":"2026-09-21T17:39:13","guid":{"rendered":"https:\/\/cookguide.delicedcook.com\/?p=2193"},"modified":"2026-09-21T17:39:13","modified_gmt":"2026-09-21T17:39:13","slug":"what-is-paprika-made-of-social-media-users-were-surprised-after-finding-out","status":"publish","type":"post","link":"https:\/\/cookguide.delicedcook.com\/?p=2193","title":{"rendered":"What Is Paprika Made Of? Social Media Users Were Surprised After Finding Out"},"content":{"rendered":"

Okay, so\u2014paprika. You know, that vibrant red powder we lovingly dust over deviled eggs so they look a little less sad on the potluck table? Turns out, a bunch of people on the internet just found out what it\u2019s actually made from and, for some reason, completely lost their minds. Like, full-on \u201cwait, what?!\u201d level shock. I\u2019m not judging. Okay, maybe a little.<\/em><\/p>\n

<\/div>\n
I saw a post recently from an Australian influencer who had stumbled into this exact rabbit hole and basically said what a lot of us were apparently thinking: \u201cLearning that paprika is just dried and crushed red capsicum was really shocking. I don\u2019t know why I thought there was a paprika tree somewhere.\u201d Which\u2014yeah. Same. I never really thought about it, but if you\u2019d asked me five years ago, I probably would\u2019ve guessed \u201cpaprika\u201d came from, like\u2026 its own special paprika pod or something? Some kind of magical spice bush? I don\u2019t know.<\/em><\/div>\n
<\/div>\n
People really didn\u2019t see it coming. After that post made the rounds, the comment sections started filling up with folks who were equally baffled. There were so many \u201cWAIT WHAT?!\u201d replies. One person said they\u2019d always imagined it grew on a tree, which\u2014again, an oddly common theme. Apparently, we all collectively invented a paprika tree in our minds and just kind of\u2026 ran with it?<\/em><\/div>\n
<\/div>\n
Honestly, it\u2019s kind of amazing how many of us never bothered to question it. We just kept buying those little glass jars and shaking the ruby-red powder into our chili, our scrambled eggs, or our Sunday roasts, without ever wondering where it came from. I guess we just assumed someone, somewhere, had the botany covered.<\/em><\/div>\n
<\/div>\n
But now that the \u201cpaprika tree\u201d myth has been gently busted, let\u2019s take a walk down to the spice cabinet and explore the actual, beautiful truth behind this beloved staple.<\/em><\/div>\n
<\/div>\n

<\/p>\n

\ud83c\udf36\ufe0f The Real Botanical Star: It\u2019s Just a Pepper!<\/span><\/h2>\n
Here is the wonderful, simple truth: <\/span>Paprika is made entirely from dried and ground red peppers.<\/span><\/div>\n
<\/div>\n
Specifically, it comes from the <\/span>Capsicum annuum<\/em> family, which includes everything from mild, sweet bell peppers to hotter chili varieties. The peppers are harvested, carefully dried (either in the sun, in dehydrators, or sometimes slowly smoked over oak fires), and then ground into that fine, vibrant powder we know and love.<\/span><\/div>\n
<\/div>\n
There is no secret bush. There is no magical tree. It is simply the beautiful, sun-ripened fruit of the pepper plant, preserved and ground to bring warmth and color to our kitchens.<\/span><\/div>\n
<\/div>\n
<\/div>\n
\n

 <\/p>\n

A Brief Journey of the Pepper:<\/p>\n

A Brief Journey of the Pepper
\nIt\u2019s actually quite fascinating when you think about the history. Peppers are native to the Americas. It wasn\u2019t until Christopher Columbus and other explorers brought them back to Europe in the 15th and 16th centuries that they made their way to places like Hungary and Spain. The Hungarians and the Spanish fell so deeply in love with this new ingredient that they began cultivating specific varieties, drying them, and grinding them, eventually giving the world the distinct, regional paprikas we cherish today.
\n\ud83c\udffa The Three Main Stars of the Paprika Family
\nNot all paprika is created equal! If you walk down the spice aisle, you\u2019ll notice there are a few different types. Here is a gentle guide to what is actually inside those little jars.
\nType of Paprika
\nWhere It\u2019s From
\nWhat It Tastes Like
\nBest Used For
\nSweet (or Mild) Paprika
\nOften Hungary
\nEarthy, slightly sweet, with zero heat. This is the classic \u201cdeviled egg\u201d paprika.
\nGarnishing dishes, adding beautiful red color to soups, and sprinkling over mashed potatoes.
\nSmoked Paprika (Piment\u00f3n)
\nSpain
\nDeep, rich, and tastes exactly like a cozy campfire. The peppers are smoke-dried over oak wood.
\nRubs for roasted meats, stirring into hearty bean soups, or adding depth to vegetarian stews.
\nHot Paprika
\nHungary
\nBright and fiery, with a sharp, spicy kick.
\nAdding a warm, lingering heat to goulash, chili, or spicy sausage dishes.
\n\ud83d\udd70\ufe0f A Nostalgic Look at the Spice Cabinet
\nWhen we clear up a little mystery like the \u201cpaprika tree,\u201d it gives us a wonderful excuse to open up our own spice cabinets and just appreciate what\u2019s inside.
\nThink about the little glass jars lined up on your shelf. Each one holds a tiny, dormant memory. The cinnamon that reminds you of your grandmother\u2019s kitchen in December. The nutmeg that smells like a warm glass of eggnog. And right there in the middle, the paprika.
\nFor so many of us, paprika is the color of community gatherings. It\u2019s the dusting of red on the deviled eggs at the church basement potluck. It\u2019s the vibrant hue of a chicken dish simmering on the stove on a rainy Sunday afternoon. It\u2019s the spice that makes our food look as beautiful and welcoming as the people we are feeding.
\nWe spend so much time looking for complex, complicated answers in this world, but sometimes the truth is beautifully, perfectly simple. A dried red pepper. Ground up with care. Ready to bring a little warmth to your table.
\n\ud83d\udee1\ufe0f How to Keep Your Little Red Jar Fresh
\nSince paprika is just ground peppers, it is actually quite delicate. The vibrant red color and the sweet, earthy flavor can fade if it isn\u2019t treated right. Here is how to care for your spice.
\n\u2705 Keep it in the Dark: Light is the enemy of ground spices. If your paprika comes in a clear glass jar, try to store it in a dark cupboard rather than on a windowsill or a bright spice rack. \u2705 Keep it Cool: Heat will cause the essential oils in the pepper to evaporate. Keep it away from the stove or the oven. \u2705 The \u201cSmell Test\u201d: Paprika doesn\u2019t necessarily \u201cgo bad\u201d in a way that will make you sick, but it does go stale. If you open the jar and it smells like dust or has no aroma at all, it\u2019s time to toss it and buy a fresh jar. It should smell sweet, earthy, and slightly peppery. \u2705 Buy Small: Because it loses its potency after about 6 months to a year, it\u2019s better to buy the smallest jar you can find. Freshness is always better than having a full jar of flavorless dust!
\n\u2753 Frequently Asked Questions
\nQ: Can I grow a \u201cpaprika plant\u201d in my own garden?
\nA: You absolutely can! Just buy a packet of sweet red bell pepper seeds or specific paprika pepper seeds. They grow just like any other pepper plant. When the peppers turn a deep, brilliant red, you can harvest them, dry them out completely, and grind them yourself. It\u2019s a wonderful, rewarding project!
\nQ: Why do some recipes call for adding paprika to oil at the beginning, while others say to add it at the end?
\nA: This is a great culinary trick! If you add paprika to hot oil or fat at the beginning of cooking, it \u201cblooms,\u201d releasing its fat-soluble flavors and turning the oil a beautiful red. However, if you add it at the very end (like on deviled eggs), you preserve its fresh, bright aroma. Just be careful not to burn it in the pan, or it will turn bitter!
\nQ: Is paprika good for you?
\nA: Yes! Because it\u2019s made from peppers, it is packed with antioxidants, particularly Vitamin C (though some is lost in the drying process) and carotenoids, which are wonderful for eye health and reducing inflammation in the body. It\u2019s a tiny, flavorful boost of wellness.
\n\ud83d\udc99 A Compassionate Closing Thought
\nIf you are reading this and laughing a little at yourself because you, too, secretly believed in the mythical paprika tree\u2014please smile and give yourself some grace.
\n\ud83c\udf3f There is profound joy in remaining curious. We are never too old to learn something new, and we are never too old to be delightfully surprised by the world. Finding out the simple truth behind a spice we\u2019ve used for decades is a beautiful reminder that there is always more to discover, right there in our own kitchens.
\n\ud83c\udf3f We don\u2019t need to know everything to enjoy the magic. You don\u2019t need to be a botanist to enjoy the smell of a simmering pot of soup. You don\u2019t need to know the exact soil composition of a Hungarian farm to appreciate the beautiful red dust on your holiday platter. Sometimes, just enjoying the simple gifts of the earth is enough.
\n\ud83c\udf3f The simple things are the most enduring. Paprika has been bringing color and comfort to family tables for centuries. It\u2019s a humble ingredient, just a dried pepper, but it plays such a vital role in making our food feel like home. It\u2019s a testament to the fact that you don\u2019t have to be complicated to be deeply loved.
\n\ud83c\udf3f Give yourself permission to be delightfully human. We all have our \u201cpaprika trees\u201d\u2014those little assumptions we just accept without questioning. It\u2019s okay. It makes us wonderfully, endearingly human.
\nThat little glass jar on your shelf isn\u2019t from a magical tree.
\nIt\u2019s from the earth.
\nIt\u2019s from the sun.
\nAnd it\u2019s from the hands of the people who harvested it, just to bring a little bit of warmth and color to your dinner table.
\nSo, the next time you reach for that little red tin\u2026
\nTake a moment to smell it.
\nAppreciate the simple, beautiful truth of what it is.
\nAnd sprinkle a little bit of sunshine over your meal.
\nWhat is a spice or herb in your cabinet that holds a special, nostalgic memory for you? Have you ever discovered a funny misconception you\u2019ve held about a common food ingredient? Share your cozy kitchen stories and delightful discoveries respectfully in the comments below.<\/p>\n

A Brief Journey of the Pepper
\nIt\u2019s actually quite fascinating when you think about the history. Peppers are native to the Americas. It wasn\u2019t until Christopher Columbus and other explorers brought them back to Europe in the 15th and 16th centuries that they made their way to places like Hungary and Spain. The Hungarians and the Spanish fell so deeply in love with this new ingredient that they began cultivating specific varieties, drying them, and grinding them, eventually giving the world the distinct, regional paprikas we cherish today.
\n\ud83c\udffa The Three Main Stars of the Paprika Family
\nNot all paprika is created equal! If you walk down the spice aisle, you\u2019ll notice there are a few different types. Here is a gentle guide to what is actually inside those little jars.
\nType of Paprika
\nWhere It\u2019s From
\nWhat It Tastes Like
\nBest Used For
\nSweet (or Mild) Paprika
\nOften Hungary
\nEarthy, slightly sweet, with zero heat. This is the classic \u201cdeviled egg\u201d paprika.
\nGarnishing dishes, adding beautiful red color to soups, and sprinkling over mashed potatoes.
\nSmoked Paprika (Piment\u00f3n)
\nSpain
\nDeep, rich, and tastes exactly like a cozy campfire. The peppers are smoke-dried over oak wood.
\nRubs for roasted meats, stirring into hearty bean soups, or adding depth to vegetarian stews.
\nHot Paprika
\nHungary
\nBright and fiery, with a sharp, spicy kick.
\nAdding a warm, lingering heat to goulash, chili, or spicy sausage dishes.
\n\ud83d\udd70\ufe0f A Nostalgic Look at the Spice Cabinet
\nWhen we clear up a little mystery like the \u201cpaprika tree,\u201d it gives us a wonderful excuse to open up our own spice cabinets and just appreciate what\u2019s inside.
\nThink about the little glass jars lined up on your shelf. Each one holds a tiny, dormant memory. The cinnamon that reminds you of your grandmother\u2019s kitchen in December. The nutmeg that smells like a warm glass of eggnog. And right there in the middle, the paprika.
\nFor so many of us, paprika is the color of community gatherings. It\u2019s the dusting of red on the deviled eggs at the church basement potluck. It\u2019s the vibrant hue of a chicken dish simmering on the stove on a rainy Sunday afternoon. It\u2019s the spice that makes our food look as beautiful and welcoming as the people we are feeding.
\nWe spend so much time looking for complex, complicated answers in this world, but sometimes the truth is beautifully, perfectly simple. A dried red pepper. Ground up with care. Ready to bring a little warmth to your table.
\n\ud83d\udee1\ufe0f How to Keep Your Little Red Jar Fresh
\nSince paprika is just ground peppers, it is actually quite delicate. The vibrant red color and the sweet, earthy flavor can fade if it isn\u2019t treated right. Here is how to care for your spice.
\n\u2705 Keep it in the Dark: Light is the enemy of ground spices. If your paprika comes in a clear glass jar, try to store it in a dark cupboard rather than on a windowsill or a bright spice rack. \u2705 Keep it Cool: Heat will cause the essential oils in the pepper to evaporate. Keep it away from the stove or the oven. \u2705 The \u201cSmell Test\u201d: Paprika doesn\u2019t necessarily \u201cgo bad\u201d in a way that will make you sick, but it does go stale. If you open the jar and it smells like dust or has no aroma at all, it\u2019s time to toss it and buy a fresh jar. It should smell sweet, earthy, and slightly peppery. \u2705 Buy Small: Because it loses its potency after about 6 months to a year, it\u2019s better to buy the smallest jar you can find. Freshness is always better than having a full jar of flavorless dust!
\n\u2753 Frequently Asked Questions
\nQ: Can I grow a \u201cpaprika plant\u201d in my own garden?
\nA: You absolutely can! Just buy a packet of sweet red bell pepper seeds or specific paprika pepper seeds. They grow just like any other pepper plant. When the peppers turn a deep, brilliant red, you can harvest them, dry them out completely, and grind them yourself. It\u2019s a wonderful, rewarding project!
\nQ: Why do some recipes call for adding paprika to oil at the beginning, while others say to add it at the end?
\nA: This is a great culinary trick! If you add paprika to hot oil or fat at the beginning of cooking, it \u201cblooms,\u201d releasing its fat-soluble flavors and turning the oil a beautiful red. However, if you add it at the very end (like on deviled eggs), you preserve its fresh, bright aroma. Just be careful not to burn it in the pan, or it will turn bitter!
\nQ: Is paprika good for you?
\nA: Yes! Because it\u2019s made from peppers, it is packed with antioxidants, particularly Vitamin C (though some is lost in the drying process) and carotenoids, which are wonderful for eye health and reducing inflammation in the body. It\u2019s a tiny, flavorful boost of wellness.
\n\ud83d\udc99 A Compassionate Closing Thought
\nIf you are reading this and laughing a little at yourself because you, too, secretly believed in the mythical paprika tree\u2014please smile and give yourself some grace.
\n\ud83c\udf3f There is profound joy in remaining curious. We are never too old to learn something new, and we are never too old to be delightfully surprised by the world. Finding out the simple truth behind a spice we\u2019ve used for decades is a beautiful reminder that there is always more to discover, right there in our own kitchens.
\n\ud83c\udf3f We don\u2019t need to know everything to enjoy the magic. You don\u2019t need to be a botanist to enjoy the smell of a simmering pot of soup. You don\u2019t need to know the exact soil composition of a Hungarian farm to appreciate the beautiful red dust on your holiday platter. Sometimes, just enjoying the simple gifts of the earth is enough.
\n\ud83c\udf3f The simple things are the most enduring. Paprika has been bringing color and comfort to family tables for centuries. It\u2019s a humble ingredient, just a dried pepper, but it plays such a vital role in making our food feel like home. It\u2019s a testament to the fact that you don\u2019t have to be complicated to be deeply loved.
\n\ud83c\udf3f Give yourself permission to be delightfully human. We all have our \u201cpaprika trees\u201d\u2014those little assumptions we just accept without questioning. It\u2019s okay. It makes us wonderfully, endearingly human.
\nThat little glass jar on your shelf isn\u2019t from a magical tree.
\nIt\u2019s from the earth.
\nIt\u2019s from the sun.
\nAnd it\u2019s from the hands of the people who harvested it, just to bring a little bit of warmth and color to your dinner table.
\nSo, the next time you reach for that little red tin\u2026
\nTake a moment to smell it.
\nAppreciate the simple, beautiful truth of what it is.
\nAnd sprinkle a little bit of sunshine over your meal.
\nWhat is a spice or herb in your cabinet that holds a special, nostalgic memory for you? Have you ever discovered a funny misconception you\u2019ve held about a common food ingredient? Share your cozy kitchen stories and delightful discoveries respectfully in the comments below.A Brief Journey of the Pepper
\nIt\u2019s actually quite fascinating when you think about the history. Peppers are native to the Americas. It wasn\u2019t until Christopher Columbus and other explorers brought them back to Europe in the 15th and 16th centuries that they made their way to places like Hungary and Spain. The Hungarians and the Spanish fell so deeply in love with this new ingredient that they began cultivating specific varieties, drying them, and grinding them, eventually giving the world the distinct, regional paprikas we cherish today.
\n\ud83c\udffa The Three Main Stars of the Paprika Family
\nNot all paprika is created equal! If you walk down the spice aisle, you\u2019ll notice there are a few different types. Here is a gentle guide to what is actually inside those little jars.
\nType of Paprika
\nWhere It\u2019s From
\nWhat It Tastes Like
\nBest Used For
\nSweet (or Mild) Paprika
\nOften Hungary
\nEarthy, slightly sweet, with zero heat. This is the classic \u201cdeviled egg\u201d paprika.
\nGarnishing dishes, adding beautiful red color to soups, and sprinkling over mashed potatoes.
\nSmoked Paprika (Piment\u00f3n)
\nSpain
\nDeep, rich, and tastes exactly like a cozy campfire. The peppers are smoke-dried over oak wood.
\nRubs for roasted meats, stirring into hearty bean soups, or adding depth to vegetarian stews.
\nHot Paprika
\nHungary
\nBright and fiery, with a sharp, spicy kick.
\nAdding a warm, lingering heat to goulash, chili, or spicy sausage dishes.
\n\ud83d\udd70\ufe0f A Nostalgic Look at the Spice Cabinet
\nWhen we clear up a little mystery like the \u201cpaprika tree,\u201d it gives us a wonderful excuse to open up our own spice cabinets and just appreciate what\u2019s inside.
\nThink about the little glass jars lined up on your shelf. Each one holds a tiny, dormant memory. The cinnamon that reminds you of your grandmother\u2019s kitchen in December. The nutmeg that smells like a warm glass of eggnog. And right there in the middle, the paprika.
\nFor so many of us, paprika is the color of community gatherings. It\u2019s the dusting of red on the deviled eggs at the church basement potluck. It\u2019s the vibrant hue of a chicken dish simmering on the stove on a rainy Sunday afternoon. It\u2019s the spice that makes our food look as beautiful and welcoming as the people we are feeding.
\nWe spend so much time looking for complex, complicated answers in this world, but sometimes the truth is beautifully, perfectly simple. A dried red pepper. Ground up with care. Ready to bring a little warmth to your table.
\n\ud83d\udee1\ufe0f How to Keep Your Little Red Jar Fresh
\nSince paprika is just ground peppers, it is actually quite delicate. The vibrant red color and the sweet, earthy flavor can fade if it isn\u2019t treated right. Here is how to care for your spice.
\n\u2705 Keep it in the Dark: Light is the enemy of ground spices. If your paprika comes in a clear glass jar, try to store it in a dark cupboard rather than on a windowsill or a bright spice rack. \u2705 Keep it Cool: Heat will cause the essential oils in the pepper to evaporate. Keep it away from the stove or the oven. \u2705 The \u201cSmell Test\u201d: Paprika doesn\u2019t necessarily \u201cgo bad\u201d in a way that will make you sick, but it does go stale. If you open the jar and it smells like dust or has no aroma at all, it\u2019s time to toss it and buy a fresh jar. It should smell sweet, earthy, and slightly peppery. \u2705 Buy Small: Because it loses its potency after about 6 months to a year, it\u2019s better to buy the smallest jar you can find. Freshness is always better than having a full jar of flavorless dust!
\n\u2753 Frequently Asked Questions
\nQ: Can I grow a \u201cpaprika plant\u201d in my own garden?
\nA: You absolutely can! Just buy a packet of sweet red bell pepper seeds or specific paprika pepper seeds. They grow just like any other pepper plant. When the peppers turn a deep, brilliant red, you can harvest them, dry them out completely, and grind them yourself. It\u2019s a wonderful, rewarding project!
\nQ: Why do some recipes call for adding paprika to oil at the beginning, while others say to add it at the end?
\nA: This is a great culinary trick! If you add paprika to hot oil or fat at the beginning of cooking, it \u201cblooms,\u201d releasing its fat-soluble flavors and turning the oil a beautiful red. However, if you add it at the very end (like on deviled eggs), you preserve its fresh, bright aroma. Just be careful not to burn it in the pan, or it will turn bitter!
\nQ: Is paprika good for you?
\nA: Yes! Because it\u2019s made from peppers, it is packed with antioxidants, particularly Vitamin C (though some is lost in the drying process) and carotenoids, which are wonderful for eye health and reducing inflammation in the body. It\u2019s a tiny, flavorful boost of wellness.
\n\ud83d\udc99 A Compassionate Closing Thought
\nIf you are reading this and laughing a little at yourself because you, too, secretly believed in the mythical paprika tree\u2014please smile and give yourself some grace.
\n\ud83c\udf3f There is profound joy in remaining curious. We are never too old to learn something new, and we are never too old to be delightfully surprised by the world. Finding out the simple truth behind a spice we\u2019ve used for decades is a beautiful reminder that there is always more to discover, right there in our own kitchens.
\n\ud83c\udf3f We don\u2019t need to know everything to enjoy the magic. You don\u2019t need to be a botanist to enjoy the smell of a simmering pot of soup. You don\u2019t need to know the exact soil composition of a Hungarian farm to appreciate the beautiful red dust on your holiday platter. Sometimes, just enjoying the simple gifts of the earth is enough.
\n\ud83c\udf3f The simple things are the most enduring. Paprika has been bringing color and comfort to family tables for centuries. It\u2019s a humble ingredient, just a dried pepper, but it plays such a vital role in making our food feel like home. It\u2019s a testament to the fact that you don\u2019t have to be complicated to be deeply loved.
\n\ud83c\udf3f Give yourself permission to be delightfully human. We all have our \u201cpaprika trees\u201d\u2014those little assumptions we just accept without questioning. It\u2019s okay. It makes us wonderfully, endearingly human.
\nThat little glass jar on your shelf isn\u2019t from a magical tree.
\nIt\u2019s from the earth.
\nIt\u2019s from the sun.
\nAnd it\u2019s from the hands of the people who harvested it, just to bring a little bit of warmth and color to your dinner table.
\nSo, the next time you reach for that little red tin\u2026
\nTake a moment to smell it.
\nAppreciate the simple, beautiful truth of what it is.
\nAnd sprinkle a little bit of sunshine over your meal.
\nWhat is a spice or herb in your cabinet that holds a special, nostalgic memory for you? Have you ever discovered a funny misconception you\u2019ve held about a common food ingredient? Share your cozy kitchen stories and delightful discoveries respectfully in the comments below.<\/p>\n

 <\/p>\n<\/div>\n

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Okay, so\u2014paprika. You know, that vibrant red powder we lovingly dust over deviled eggs so they look a little less…<\/p>\n","protected":false},"author":3,"featured_media":2194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts\/2193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2193"}],"version-history":[{"count":1,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts\/2193\/revisions"}],"predecessor-version":[{"id":2195,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts\/2193\/revisions\/2195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/media\/2194"}],"wp:attachment":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}