I think it's not by chance that there are 8 types of paprika. Each of them has its own peculiarities.
- topicHerbs And Spicestagged by System, 2/5/11
Related Forum Threads
- Cardamom Last post on 4/13/16 at 7:28am in Pastries & Baking
- Preferred Brand of Dry Spices? Last post on 4/13/16 at 4:39pm in Food & Cooking
- what is black peppermint? Last post on 5/9/15 at 12:15pm in Food & Cooking
- Winter sun Aligned herb wall Last post on 2/26/15 at 12:01pm in Food & Cooking
- Go big or ?? Last post on 2/19/15 at 2:37pm in Food & Cooking
How To Prepare Fresh Herbs For Cooking
Last edited: 1/10/12
- Top 10 Least Well Known Culinary HerbsLast edited: 5/8/10
- History And Descriptions Of ChiliesLast edited: 3/8/10
- A Standard For All SeasonsLast edited: 2/16/10
- Pepper Profile ChipotlesLast edited: 2/16/10
So far im loving this school this is just my first semester so i can't judge to much but coming from my last school henry ford community college schoolcraft community college is so much better the...
The Chefs at The Chef's Academy in Indianapolis, In. Were amazing and knowledgeable. They showed interest with your creativity and looked forward to beating you with their hats when you did some...
I picked up one of these on sale with the intention of storing until Christmas. But that's a ways off, and I needed to verify it worked in case I needed to return it with in the warranty...
I've been looking for recipes and ideas I can ship off with my daughter to college and this book had a good variant idea on the one-pot meal. But the writing is chatty and cutesy. This doesn't...
Sweet Paprika? - Page 2
ChefTalk.com Top Pickspost #32 of 3610/25/13 at 8:12ampost #33 of 3610/25/13 at 4:29pmpost #34 of 3610/27/13 at 8:26pmQuote:Originally Posted by KYHeirloomer
Two things contribute to the colors, Quetex: The variety of pepper used (plus, in the case of commercial chili powders, the percentage of other ingredients), and time.
All powdered, dried peppers darken over time, particularly if they're exposed to light, heat, and air.
With paprika, the bright, orange-red usually indicates a sweeter paprika. Hot and non-sweet paprika with be darker. And smoked the darkest of all.
But remember, these are trend lines, not absolutes, and it's quite possible to have a bright, orangy-red paprika that's hotter'n blazes.
BTW, what we call chili powder would just be another paprika in Hungry.
Paprika in Hungary is produced in many districts, this is why there are different tasting paprikas. Some districts claim theirs is the best, refuted by others of course. Generally, those from the southern "flat" lands are the highest quality. Some commercal producers in order to save costs mixed genuine Hungarian paprika with imported varieties, leading to prohibition of the practice.
In fact, the lighter, orange colour paprika is the hot. The seeds, which are white, and the pith is ground into the whole, thus lightening the colour. Pure hot paprika is very very hot indeed and needs to be handled with care.
Paprika releases its full flavour in lard, not oil, butter or water, so if you want the best result, add it only to warm lard, stir it in, and quickly stop the cooking by adding a small amount of water before it burns, which it does easily.post #35 of 3610/27/13 at 8:29pmpost #36 of 361/14/14 at 3:48pm
Paprika is available in a million and one varieties I think. I live in Canada and had been buying Hungarian parika from Highland Farms but recently when preparing my turkey rub sometime around 2am I realized that I had no paprika !! Took a chance went to Rabas 24hour and picked up a package of paprika, it is the best paprika I have found to date, deep red, sweet and smooth. I cannot remember the brand but it is the only paprika they sell. As for anyone outside of Toronto, I can recommend highly Spice Island Paprika as having really good colour and a lovely taste. The only way to compare paprikas really is to buy it, open the pack, moisten one´s finger and taste it. It should taste sweet, many are little more than redish sawdust. All the best
- Sweet Paprika?
ChefTalk.com Top Picks
- Top 10 Least Well Known Culinary Herbs
- › Hungarian Szalonna 2 hours, 14 minutes ago
- › Flour Tortillas are too dense and taste raw / chewy 2 hours, 26 minutes ago
- › What did you have for dinner? 2 hours, 34 minutes ago
- › How To Make An Amazing Tuna Fish Sandwich? 3 hours, 27 minutes ago
- › Buying First Knives. Looking for Help 3 hours, 28 minutes ago
- › Another Chef's knife question :) 5 hours, 19 minutes ago
- › When do you tell the chef..... 6 hours, 19 minutes ago
- › Culinary program in DFW Texas area 6 hours, 21 minutes ago
- › Anyone planning a Halloween horror dinner menu? 7 hours, 39 minutes ago
- › Pricing coffee service 8 hours, 11 minutes ago
- › Kitchen Utensils and Gadgets 17 piece Silicone and Stainless Steel... by rose1
- › Schoolcraft College Culinary Arts Program by chefpeaches
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Italian Chef Academy - Rome by tessy
- › Wine Bottle Cooler Stick - 3-in-1 Stainless Steel Wine Chiller... by majorc
- › Meat Thermometer - Instant Read LCD Screen Auto Shut-Off with Long... by majorc
- › Le Cordon Bleu USA by freshbaked