New Posts  All Forums:Forum Nav:

Sweet Paprika? - Page 2

post #31 of 36

I think it's not by chance that there are 8 types of paprika. Each of them has its own peculiarities.  :)

post #32 of 36

What kinds of dishes would sweet paprika be great for?  I use them mainly for hungarian goulash, spaghetti sauce, beef stews, and sometimes in other soups I prepare.  But then again, I LOVE cayenne pepper and it goes in most of my dishes too!

post #33 of 36

My mother's family was Hungarian so I grew up thinking there was something wrong with food that wasn't heavily dusted with deep red paprika. Anything white or pale got the treatment--any dish with melty cheese, sour cream or eggs, roasted potatoes, potato was all good.

post #34 of 36
Originally Posted by KYHeirloomer View Post

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 36

Try it in Paprika Chicken, Pork stews, Cabbage Rolls. Look up and click on the English version for a large recipe database, you will find many there.

Edited by keencook55 - 10/28/13 at 8:47pm
post #36 of 36

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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking