What Is Paprika?

Paprika is a universal seasoning and a ubiquitous item in the spice cabinet. It is made of a combination of dried peppers from the Capsicum annum family, which include both sweet and hot peppers. This striking, crimson-red colored powder is very versatile; it is used to season dishes, garnish foods, and add color to a recipe. It can even be used to dye eggs and fabric. Most paprika comes from Hungary and Spain and is either sweet, hot, or smokey. The type of pepper used, where it comes from, and how it is prepared determines the flavor.
Varieties of Paprika: The variety and flavor of paprika can vary greatly depending on the country in which it was made. The most well-known paprika producing countries are Spain and Hungary, but paprika—mainly the most basic version—can also be made of peppers from California and South America, as well as other regions. Regular (or Sweet) Paprika: This is the version you will find in the average supermarket spice aisle. It is very mild in flavor, with a sweet taste and subtle touch of heat. This generic paprika is best used to sprinkle on a finished dish, such as deviled eggs, and add color to grilled meat like in a rib spice rub.
PAPRIKA VS CHILI POWDER: The most common spice confused with paprika is ground red chili powder. At first sight, the two look pretty much the same; the only physical difference may be a slight variance in color tone. However, where paprika and chili powder differ the most is in their ingredients. Paprika powder is made from very specific peppers found in paprika-producing countries such as Spain and Hungary. Ground chili powder, on the other hand, is a mixture of spices that includes ground chili pepper as well as cumin, garlic powder, salt, and, in fact, paprika. The second most obvious difference between paprika and chili powder is taste. A typical paprika will taste sweet, while chili powder has a more earthy flavor with a bit of spice.

Depending on the type of paprika, it can range from mild and sweet to spicy to smoked. The heat factor has to do with how the red powders are produced. Sweet or mild paprika does not contain any capsaicin since the seeds and membranes are removed, which is what gives chilies their heat. For the spicy paprikas, some of the seeds and the placenta and the capsaicin glands (or veins) are left on the pepper when they are dried and ground into the powder. Smoked paprika obtains its flavor from being smoked over an oak fire.

Cooking With Paprika

The type of paprika (whether sweet, spicy, or smoked) will determine how it is used in cooking. A basic, mild-tasting version will add a pop of color without overwhelming the flavors of the dish and can be added to marinades and rubs or sprinkled over a finished dish like hummus. A paprika with more flavor, like Hungarian and Spanish, takes a starring role in recipes. Sweet or hot versions are the main ingredient in traditional Hungarian dishes such as chicken paprikash and goulash, contributing significant flavor and a deep red hue to the dish. The powdered spice is added along with other ingredients and cooked over low heat. Spanish smoked paprika will make the most impact in a dish, as the smokiness becomes the predominant flavor, like in a slow-cooked chicken and vegetable recipe or broiled mahi-mahi. Keep in mind that replacing one type of paprika for another can significantly change the taste of a dish. Most recipes call for simply adding the spice directly to a recipe, but for paprika to fully release its flavor, scent, and color, it should be quickly cooked in a little oil first. (Many Hungarian cooks swear by this step.) It can go from heavenly to bitter and unpalatable if it cooks even a few seconds too long, so pay close attention.