Sweet, spicy, and sometimes smoky, paprika is forever associated with both the cuisine of Hungary and of Spain—and, of course, with the distinctive topping on Creamy Deviled Eggs. While paprika is the name for the spice made from dried and ground chiles, Capsicum annum or Caspsicum longum, in Spain the name is pimenton, which is the Spanish for pepper. Though chiles aren't technically peppers, in English we tend to use the words chile and pepper interchangeably because chiles were once used in place of black pepper which was imported from Asia.
There are several different types of paprika, and each is best-suited to different types of cooking. Here, we explain.
Spanish Paprika
Call them what you may, the chiles used to make paprika originally came from the New World, specifically Southern Mexico, Central America, and the Antilles Islands. Kitty Keller, the founder of KL Keller Foodways, imports pimenton de La Vera and shares the legend that it was Christopher Columbus who brought the chiles to Spain. A gift for King Ferdinand, they made their way to monks in a monastery who grew them from seeds. Keller says part of the legend is that because the chiles didn't ripen properly, the monks smoked them, creating the famous pimenton de La Vera, from northern Extremadura in central Spain. A more likely story is that Franciscan monks returning from the Americas in the 16th century brought back seeds to plant along the Camino de Santiago in northern Spain and Extremadura. Smoked over oak, dried and ground, the Spanish paprika you find in small tins is available in sweet or dulce made from Bola chilies, hot or picante made from Jeromín, Jariza and Jaranda chiles, and bittersweet or agridulce made from Jaranda and Jariza chiles, which has a savory characteristic, somewhere in between sweet and hot.
It's the flavor you taste in Spanish chorizo and is used in lots of classic Spanish dishes including patatas bravas, gambas al ajilo, and more. Spanish pimenton de La Vera may not be labeled as smoked, but it is. The other paprika from Spain is made with the same chiles in Murcia, in eastern Spain where the hot, dry climate has traditionally allowed the peppers to be sun-dried.
Hungarian Paprika
In Hungary there are many kinds of paprika, but in U.S. grocery stores you will likely just find one version that either comes from Hungary or from California. Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet. It was the Turks who introduced the chilies to Hungary, and it's a very popular spice in Hungarian cuisine, giving distinctive flavor to soups and stews such as chicken paprikash and beef goulash.
Can You Use Hungarian Paprika in Place of Spanish?
Because it does not have a smoky flavor, it's best to not substitute Hungarian-style paprika in Spanish recipes. But if you are using paprika merely as a garnish on dishes, it's fine to use whichever you prefer. Most importantly, all paprika should be used six months to one year after purchase. Over time it will become bitter and lose its bright flavor. If you're looking to finish a tin of Spanish paprika, Keller suggests using it as a rub for grilled skirt steak, adding it to bean and sausage soup, mixing it into hummus or even shaking it on popcorn.
FAQs
Smoky, hot Paprika can often be found in stews, chilis, and spice rubs (it's a BBQ delight). The milder, sweeter Paprika can be used to add subtle depth, and of course vibrantly garnish savory dishes - think dusting a dish of hummus or sprinkling a pinch to mac and cheese.
Which paprika is best for cooking? ›
Hungarian sweet paprika “adds a lot of richness and veggie sweetness to stews, sauces and greens,” Frisch says. You'll find it called for in such traditional dishes as chicken paprikash, stuffed cabbage and goulash, though it's right at home in rubs, marinades and dressings.
When to use smoked vs sweet paprika? ›
Regular paprika contains crushed dried chili peppers. Smoked paprika is made from smoke-dried chili peppers that were dried over an oak fire before being ground into a powder. While sweet paprika is a good choice for lighter dishes like garlic chicken, smoked paprika works better for hearty recipes like baked beans.
What do you use sweet paprika for? ›
Sweet paprika has a sweet, peppery flavour without any heat. It is commonly used as a garnish for salads and devilled eggs and it is great for adding to rubs for meat or chicken or adding to rice to season and colour it. It is also perfect for the classic Hungarian Goulash if you don't like things too spicy.
What is the difference between the different types of paprika? ›
“Regular” paprika tends to be sweeter, not really hot, and can be from California, Hungary, or South America. There are 8 different kinds of Hungarian paprika, and they can be sweet, hot, or pungent, and range in color from vibrant red to light brown. Spanish paprika is usually smoked, and can be mild or hot.
Do you use paprika or smoked paprika for chili? ›
For a playful, sweet chili, use Sweet Paprika, Guajillo Chile Powder, and up to 1 teaspoon of Ground Cinnamon. For a chili with bold contrasts, try using Smoked Paprika, spicy New Mexico Lumbre Chile Powder, and tart Sumac.
Is McCormick paprika sweet or smoked? ›
McCormick Culinary Paprika, Smoked.
What is smoked paprika used for? ›
It is often paired with chicken, shrimp, and pork to add a depth of flavor. To enhance the flavor of different recipes, mix smoked paprika into potato dishes, green beans, and other vegetables. Soups, stews, and sauces benefit from smoked paprika. Foods commonly paired with smoked paprika include lemon and garlic.
What is the most versatile paprika? ›
Sweet paprika is more mild and versatile. It lends a lovely flavor reminiscent of its parent peppers, not to mention the gorgeous reddish-orange hue that makes it so pretty as a garnish on things like deviled eggs. It can liven up mashed potatoes, scrambled eggs, roast chicken and fish, popcorn – the list is long!
What is the best brand of smoked paprika? ›
Best Smoked Paprika Brands
- Badia Smoked Paprika.
- Frontier Co-op Smoked Paprika.
- McCormick Smoked Paprika, 1.75 oz.
- CHIQUILÍN Smoked Paprika.
- The Spice Lab Organic Smoked Paprika.
- Unpretentious Smoked Paprika.
- La Dalia Sweet Smoked Paprika from Spain.
Sweet paprika (sometimes called "Hungarian paprika" or simply "paprika") is the most common of the three types. It is typically made from a combination of mild red peppers that have been air-dried by the sun or by machine. Sweet paprika contributes a deep scarlet hue to recipes, as well as fruity, earthy flavor.
What is the best flavor of paprika? ›
Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.
Is sweet paprika anti inflammatory? ›
Reduces Inflammation: The capsaicin in paprika has anti-inflammatory properties, which can help alleviate pain and inflammation. Promotes Healthy Digestion: Paprika contains fiber, which aids in digestion and helps maintain a healthy gut.
What is the most common use of paprika? ›
If you're wondering how to use paprika, try it in any pork, chicken or beef stew. Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness. You'll find it in everything from barbecue sauce, prepared rubs and marinades to Italian sausage, potato casseroles, cream sauces and egg dishes.
Is sweet paprika spicy? ›
Sweet paprika is a ground dry spice made from sweet, bright dried red peppers. It's not spicy, rather sweet paprika is fruity, a little tart and bitter, and of course, pleasantly sweet.
What kind of paprika is at the grocery store? ›
The paprika that you see in the grocery store, the stuff that just says “Paprika” on the front, is guaranteed to be mild. That's about it. Regular paprika is the least assertive in flavor, offering a low-intensity pepper flavor without much heat or sweetness.
What is the closest thing to paprika? ›
Cayenne is an excellent substitute for hot paprika. It'll allow you to keep the spiciness, but it will be slightly stronger in flavor, so use half the amount. To duplicate the taste of paprika more accurately, try adding a little bit of sugar (about 1/2 teaspoon sugar to 1/2 teaspoon cayenne for 1 teaspoon paprika).
Should I use paprika or smoked paprika? ›
Differences in taste and color
For example, smoked paprika has a more intense and smoky taste, while the regular paprika has a more mild, neutral taste. If you want a little spice in your dishes, it is best to use smoked paprika powder. If you want a mild spice taste, it is better to go for regular paprika powder.
Does smoked paprika make food spicy? ›
While it's definitely not spicy hot, it does add a little zingy flourish that's delicate and mild. It's bold color makes dishes pop and the mellow, sweet-pepper flavor plays well with other tastes.
Can I use smoked paprika instead of ground paprika? ›
I find it's a bigger deal to sub smoked for regular, vs regular for smoked. You will lose some of the smokiness, but it should still be good. However, subbing the other way might give you smokiness in a dish where it doesn't belong. won't taste smoky.
Smoky Flavor
Smoked paprika and onion powder are two other highly recommended ingredients to get that umami flavor. The Kitchn has an intriguing recipe for crispy breadcrumbs sautéed in olive oil and butter with smoked paprika and salt to give them that bacony taste.
Is smoked paprika made from bell peppers? ›
Paprika is a spice made from dried, ground red peppers from the species capsicum annuum. Peppers from this group include everything from sweet bell peppers to spicy hot chilis. Native to Mexico, these peppers were brought to Spain in the 16th century.
Is ground or smoked paprika better? ›
Differences in taste and color
For example, smoked paprika has a more intense and smoky taste, while the regular paprika has a more mild, neutral taste. If you want a little spice in your dishes, it is best to use smoked paprika powder. If you want a mild spice taste, it is better to go for regular paprika powder.
What is the difference between good and bad paprika? ›
Loss of Aroma: Fresh paprika has a robust, slightly sweet, and peppery aroma. If your paprika has lost this aroma or has a very faint smell, it may have significantly degraded in flavor. Fading Color: Paprika should maintain its vibrant red color.
Should I use paprika or paprika powder? ›
Ground paprika and paprika have the same meaning according to the Royal Spanish Academy. The former appears in the dictionary as the powder obtained by grinding dried peppers and the latter as the powder of ground paprika.
What kind of flavor does paprika add to food? ›
Flavour profile
A powdered spice that comes from red peppers, paprika has a subtle earthiness, with a sweet and peppery taste. Smoked paprika has all the appeal of the original, but with the added bonus of a distinct chargrilled flavour, which stems from being dried over an oak wood fire.
