Paprika Article -
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Paprika is the dried, ground pods of Capsicum annum, a sweet red pepper. It is mildly flavored and prized for its brilliant red color.


Paprika is used in seasoning blends for barbeque, snack foods, goulash, chili, and in the cuisines of India, Morocco, Europe, and the Middle East.


Paprika is primarily produced in Spain, Central Europe, and the United States. Although both Spanish and domestic paprika are mild and sweet in flavor, several important differences exist. Domestic paprika is characteristically fresh, green, and vegetable-like, while the Spanish paprika exhibits a more fermented and piquant flavor. Historically, the Central European varieties were more pungent, but they now exhibit a sweetness similar to Spanish paprika.


Early Spanish explorers took red pepper seeds back to Europe, where the plant gradually lost its pungent taste and became "sweet" paprika. A Hungarian scientist won the Nobel Prize for research on the vitamin content of paprika. Pound for pound, it has more Vitamin C than citrus fruit.


Bright red

Flavor & Aroma

Fragrantly sweet

Sensory Profile

Most paprika is mild and slightly sweet in flavor with a pleasantly fragrant aroma.

    Jul. 2, 2010 4:15 pm
    What about Smoked Paprika?
    Jul. 2, 2010 4:17 pm
    What about Smoked Paprika? And how many variations of Papkrica are there?
    Sep. 29, 2010 6:12 am
    I have seen smoked, traditional hungarian and regular paprika.
    Jun. 28, 2011 11:30 pm
    Paprika is produced in a number of places including Spain, Hungary, and California.[4] It is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.[5] Spanish Paprika (Pimentón) is available in three versions, mild (Pimentón Dulce), moderately spicy (Pimentón Agridulce), and very spicy (Pimentón Picante.) Some Spanish paprika, including Pimentón de la Vera has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood.[6] Hungary is a major source of paprika and is thus more commonly used. It is available in grades ranging as follows: Special quality (Különleges) the mildest, very sweet with a deep bright
    Sep. 28, 2011 7:14 pm
    I thought there was a hot paprika as well?
    Sep. 28, 2011 8:02 pm
    I have seen hungarian half - sharp, hungarian sweet, and smoked. Oh, and regular sweet.
    Oct. 1, 2011 9:47 pm
    We are huge paprika fans! It adds color and flavor to so many different foods... We have a full range in the cupboard, but our favorite hands-down is the smoked paprika. It is NOT all smoked the same - be sure to get a decent Spanish variety. The Hungarian type is like the ones we all remember our moms sprinkling on deviled eggs. The Spanish is SO much better!
    Oct. 1, 2011 9:51 pm
    PS - there really is not a lot of difference when cooking between regular and the hot variety, IMHO. Once cooked, the only real diff we could tell was between smoked and regular. The hot, sweet, regular non-smoked ended up pretty much the same in cooked recipes. It might be diff for just adding on the top though.
    Oct. 2, 2011 7:51 am
    Paprika is Dried Chillies, right?
    Sep. 19, 2012 9:39 am
    Yes, but they are dried sweet chilies so not exceptionally hot.
    Becky B. 
    Sep. 25, 2012 7:46 pm
    Make sure to try Hungarian Mushroom Soup recipe on this website - use Hungarian Paprika - AWESOME!!!!
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