Paprika is made from ground, dried peppers. A mainstay sprinkle for deviled eggs, many folks incorrectly refer to paprika as flavorless and that its only use is to add color to a dish. Paprika is a lot more complex. There are four types of paprika – which one should you have in your spice cabinet? Read on to find out. You may need them all!
Hungarian Paprika
Often referred to as “plain” paprika, Hungarian Paprika is anything but! Peppers grown in Hungary are dried and ground into a lovely brick red powder that has a smooth sweet flavor. We use Hungarian Paprika for classic dishes like Paprikash and Stroganoff. Definitely use this one on your next batch of deviled eggs!
Recipes featuring Hungarian Paprika:
Quick Fig BBQ Sauce
Spanish Sweet Paprika
Spanish sweet peppers, aka pimiento pepper, are dried and ground into this bright red, robust paprika. The term “sweet” also refers to this style of paprika not being hot or spicy. We love this big, bold paprika for a big pot of chili.
Recipes featuring Spanish Sweet Paprika:
Milanese Shrimp with Orecchiete and Wilted Greens
Sofrito
Smoked Sweet Paprika
This popular paprika is made when Spanish Sweet Paprika is slow smoked. The result is a dark red, sublimely smoked paprika that’s perfect for Tex-Mex cooking and grilling. We love creating a quick blend with salt, granulated onion and garlic and Smoked Sweet Paprika – rub on chicken or add to ground beef. Amazing!
Recipes featuring Smoked Sweet Paprika:
Cauliflower Toast
Smoky Instant Pot Red Beans & Rice
Hot Smoked Paprika
This Spanish paprika, aka Pimenton de la Vera Picante, is made from a hot pepper that is dried and slow smoked. This is a favorite in the shop – especially for grilling. We love having this one on hand when we need some deep rich flavor and a spicy kick!z
Recipes featuring Hot Smoked Paprika:
Smoked Hot Paprika Dusted Deviled Eggs
Smoky Tomato Soup with Candied Bacon
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