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post #1 of 3
Thread Starter 
Paprika 105 ASTA, Spanish, Paprika 85 ASTA, Spanish, Hungarian Sweet Paprika, Hot Hungarian Paprika, Smoked Sweet Paprika, very confusing :chef:
post #2 of 3
I'm not sure about the ones with the numbers, but the basics of paprika are:
  • Sources of really good paprika



  • "Flavors" of paprika

    Sweet (that is, not spicy)

    Hot (spicy)

    Smoked, which is usually Spanish, and from sweet paprika

Paprika is a specific spice that adds flavor as well as color. I find that smoked paprika is best added just before serving; otherwise the smokiness gets cooked out.

The generic stuff that gets sprinkled on top of dishes just for color is not worth eating (imnsho).
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 3
Hungarian Paprika is generally sweeter of higher quality and is more expensive than Spanish Paprika which is more pungent and less expensive. I find that both have qualities that add to certain dishes and I keep both in my pantry. Your best bet is to try all types and decide for yourself which flavors will complement which dishes. Smoked paprika imparts a different flavor than sweet. I don't keep hot paprika in stock since cayenne pepper or other ground peppers will substitute nicely with little difference in the final flavor.
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