Paprika…The What

Event though most of have a conainer of paprika sitting way back far in the spice cabinet, waiting to be pulled out only on those rare occasions when you make deviled eggs…kike once or twice a year…paprika is a spice that has way more to offer than we give it credit for.

But what exactly is paprika?

Paprika actually ripened and dried bell peppers that have been ground into a powder…(gee, that might explain why this blog about paprika has been stuck in with my other posts on bell peppers—such as this one.

There are actually several different types of paprika—all dependent on which pepper or combination of peppers has been used to make it.

And the different types of paprika can range in spiciness from mild to hot.

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Varieties of Paprika

Most people think of paprika as being the sweet tasting red powder sprinkled on top of deviled eggs, but paprika is a much more complex spice than that.

The varieties of paprika can range from mild to smoked to spicy.

The differences in types of paprika depends on what country the paprika was produced, how the red powders are produced, and how much of the mid-rib and seeds of the pepper have been used in grinding the peppers to make the paprika.

The hooter the paprika, the more capsaicin, the stuff that gives chilies their heat, contains.

Sweeter varieties of paprika are made by removing all of the seeds and ribs from the pepper.

Spicier varieties of paprika, on the other hand, are made by leaving some of the seeds and veins on the pepper.

It probably goes without saying…(but I will anyway)…but choose sweet paprika for a more subtle flavor, and spicy paprika for more of a kick.

Some of the different types of paprika include hot, sweet, smoked, plain, Hungarian, and Spanish…

But what are the differences between types of paprika?

And which do you use for what?

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Hungarian Paprika

Paprika, the national spice of Hungary, is used in many of the country’s most common dishes—such as

This is a spice that can be used is almost every dish that calls for paprika…(but don’t be content with only trying this type…experiment…try something new once in a while)…

The paprika that you ultimately should choose should actually depend on what color, sweetness, pungency, or heat you’d like to add.

Even though most Americans simply use paprika to add color to foods, Hungary uses paprika as the main spice in most of their unique cuisine—such dishes as Goulash and Paprikash…(more on this later)…

Although Hungarian paprika here in America is typically is sweet or mild, there are actually several different grades of Hungarian paprika…

Delicate….which is delicate and mild
Rose…which has more of an orange-red hue and a mild taste
Semi-sweet…which is a half sweet and half spicy paprika
Special…which is very bright red and has no heat at all
Strong…which is more delicate…(go figure)…yet hotter than most other types of Hungarian paprika

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“Grocerry Store” Paprika

This is simply the basic paprika that you will generally find in the spice aisle of your local grocery store.

This paprika has a very mild flavor…not too strong yet not too sweet.

This is the paprika most commonly used to garnish and add color to deviled eggs, hummus, and potato salad.

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Smoked Paprika

Smoked Spanish paprika, also known as pimenton, is a type of paprika made from peppers that have been smoked and dried over oak fires before grinding them to make the actual spice…giving the spice a rich, smoky flavor.

There are typically three different types of smoked paprika—mild, medium-hot, and hot.

As far as pimenton, European Union’s laws mandate that true Spanish pimenton can be produced only by using traditional techniques and only in specific areas in Spain.

This type of paprika great for chili, stew, and barbecue sauce.

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Spanish Paprika

Spanish paprika, also known as pimenton) consists of chili peppers that have been dried over oak wood….infusing the spice with a smoky flavor.

According to European laws, true Spanish paprika can only be made in the La Vera region of Spain.

Spanish paprika is less intense that Hungarian paprika…yet Spanish paprika has a wide range of spiciness…ranging from dulce paprika which is sweet and mild…to agridulce which is bittersweet and medium hot…to picante which is actually hot,

The spiciness of the Spanish paprika depends on three factors…

how the peppers are processed
what type of peppers have been used to make the paprika
whether or not the seeds have been removed

Spanish paprika is great whenever you are making paella, stews, soups, goulash, sausages, and any other dishes where you want a deep, woodsy flavor.

Varieties of Paprika

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