Are these festoons? No, these are air-dried paprika

A woman poses for a picture as bunches of paprika hang on the walls of her house to dry in the village of Donja Lakosnica, Serbia, October 6, 2016. (REUTERS)

Updated on: Oct 08, 2016 6:10 PM IST

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A woman poses for a picture as bunches of paprika hang on the walls of her house to dry in the village of Donja Lakosnica, Serbia, October 6, 2016. (REUTERS)

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Often associated with Hungarian and Serbian cuisines, paprika, originally belongs to Central Mexico. A man hangs a bunch of paprika on the wall of his house in Donja Lakosnica. (REUTERS)

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It was brought to Spain in the 16th century. People ride a carriage pulled by a horse as bunches of paprika hang on the walls of houses in Donja Lakosnica. (REUTERS)

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From there, it moved across Iberia to Africa and Asia before reaching Central Europe with the Ottomons. A woman walks along a road as bunches of paprika hang on the walls in Donja Lakosnica. (REUTERS)

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Paprika is a spice made from air-dried fruits of the chili pepper. A Serbian woman cooks as bunches of paprika hang on the wall of her house. (REUTERS)

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Paprika’s taste ranges from mild to hot, but it is never as hot as chilli. A man puts a bunch of paprika on the wall of his house to dry. (REUTERS)

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The use of paprika in Hungarian cuisine did not become famous till the 19th century. A Serbian woman prepares bunches of paprika to dry. (REUTERS)

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Paprika is a staple of Serbian food too. Serbs work with corns as bunches of paprika hang on the walls of houses to dry. (REUTERS)

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Paprika is to Serbs, what apples are to Americans, says a Lonely Planet blog. They associate it with home and hearth. A woman poses for a picture as bunches of paprika in the background. (REUTERS)