Paprika

[In58men]

That shit doesn't have flavor, it's a goddamn garnish.

[ClevelandBronco]

You're buying shitty paprika.

[KCUnited]

[Easy 6]

Originally Posted by ClevelandBronco

You're buying shitty paprika.

Yup.

That stuff is great in many, many things... I wont make fried chicken without paprika in the breading.

[alpha_omega]

It looks great on top of my baked potato.

[Fish]

[Jim Lahey]

tl;dr

Paprika is Alex Smiths checkdown in the kitchen.

[BucEyedPea]

Originally Posted by ClevelandBronco

You're buying shitty paprika.

Yup!

I have been experimenting with different ones currently—even in Mexican sauces. I say it makes a difference.

[NewChief]

I really love smoked paprika.

[BucEyedPea]

Originally Posted by Inmem58

That shit doesn't have flavor, it's a goddamn garnish.

You got to buy bulk from Frontier. They have several kinds and all are more pungent than crap bought in a jar or tin at the supermarket.

Trust me.

[AustinChief]

Originally Posted by NewChief

I really love smoked paprika.

Yep. Listen to this man!

[KCUnited]

A good spice guy at your local farmers market should have a minimum of 3 different types of paprika.

[Mav]

Originally Posted by Jim Lahey

tl;dr

Paprika is Alex Smiths checkdown in the kitchen.

**** that. Paprika is a boss.

[cosmo20002]

Originally Posted by Inmem58

That shit doesn't have flavor, it's a goddamn garnish.

You're thinking of parsley.

[BucEyedPea]

Read the whole page on paprika.

Most of the paprika sold in grocery stores is simply labeled "paprika." Its origins may be Hungarian, Californian, or South American, and it is sometimes mixed with other chiles like cayenne. This paprika tends to be neither sweet nor hot and is a suitable garnish for things like deviled eggs or wherever you want some color.

Paprika is considered the national spice of Hungary and it appears in the country's most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat.

• Spanish paprika or pimentón


Although generally less intense that Hungarian paprika, Spanish paprika can range from dulce (sweet and mild) to agridulce (bittersweet and medium hot) to picante (hot), depending on the type of peppers used (round or long), whether the seeds are removed, and how they are processed. In Spain's La Vera region, farmers harvest and dry the chiles over wood fires, creating smoked paprika or pimentón de La Vera. Smoked paprika should be used in paella and dishes where you want a deep, woodsy flavor.

If you have a recipe that calls for paprika without specifying which kind, you can usually get by with using Hungarian sweet paprika. But also consider what type of color, sweetness, pungency, or heat you'd like to add and experiment with the wide world of paprika varieties!

http://www.thekitchn.com/whats-the-d...ot-sweet-68134