So, a common theme you see here on PCFG is that a lot of so-called “fancy” foods, aren’t actually all that fancy when you dissect them and figure out just what the hell they are. Paprika is a big, big offender of that notion, since it seems like half the population of Earth has heard of it, but doesn’t really know what it is. It’s just some sort of mysterious, fancy-pants seasoning that they sprinkle on your dish at the end of cooking, and it probably costs a billion dollars. Fortunately, most of that is false (though it is frequently sprinkled onto plates as a garnish).
Origin: South America Appearance: Fine, red powder Scent: Peppery, fruity, earthy Taste: Dark, sweet, pungent Foods: Hungarian, Italian, Spanish, Latino Rareness: Common
Interestingly enough, while I had a pretty good understanding of paprika and how it’s made, when I did a little research for this article, I did figure out the following: paprika is actually pretty frigging confusing.
See, here’s the thing. Paprika from a technical perspective is simply a powder made out of dried chili peppers, with the seeds removed. For all the pepper fans out there, you’re probably sitting there thinking “But wait, there’s like hundreds of chili peppers…” And that’s correct. As far as paprika goes, there’s no one pepper used to make it. Except, well, there is, if it’s Spanish paprika.
So there’s different variations of paprika. There’s regular, run-of-the-mill, who-gives-a-damn paprika. This could be made by virtually any chili pepper, though for it to be true paprika, they must be a red variety. After this, you’ve got Hungarian paprika, which is made from special peppers only grown in Hungary, which is supposed to be a little spicier and more pungent/rich in flavor. (Of note, if Wikipedia is anything to go by, apparently Hungary is really up its own ass about paprika.) Lastly, there’s Spanish paprika which is made from the pimiento pepper, AKA those little red peppers you see chopped up in pimento cheese or inside of green olives. This variety is usually sweet and subtle since pimiento peppers are very, very mild.
To make things more confusing, Hungary also has its own pretentious system in place for paprikas, labeling them as terms which range from “rose” to “exquisite delicate” to “noble sweet” and others. Annnd to round it all off, there’s also various grades of paprika too, depending on how the paprika was processed, which reflects on its spiciness (i.e. how much of the seeds and inner flesh were used). So you may see “sweet” paprika, “spicy” paprika, or “extra-strength” paprika at your local supermarket. Honestly, for 99% of your cooking, just use regular paprika; don’t worry about buying spicy or noble or whatever the hell. The flavors will be so similar when used as an ingredient in cooking, it’s not going to matter, unless you’re making something really specific like the Hungarian gravy ‘paprikash’.
As mentioned, it’s also often used as a garnish, sprinkled onto foods right before they’re served. This is in part due to the fact it has a pretty subtle flavor compared to other seasonings, but also because it’s naturally bright red and looks really nice on plates that need some color. That brings me to my next point: dyeing.
Another fun use for paprika is that it makes for a really neat, natural dye for various crafts. You can use it to dye yarn, ink, or as we’ve covered before, Easter Eggs! In its pure state, paprika is straight red. However, be aware that when used as dye, it gives off more of a red-orange color.
To tie it all together, one of the best parts about paprika is that it’s easy to find and very affordable. So while yes, it seems like it’s really ritzy, and yes you might think it’s a pain in the ass and yes it’s sort of confusing when you deal in the nitty-gritty of it, but as a whole, paprika is an everyman’s spice with nothing for you to be intimidated by. It’s used in a lot of dishes and it’s a useful little spice that you should make sure to keep stocked at all times.
Paprika is made from the dried, ground, ripened fruit pods of less pungent varieties of the Capsicum annum species. It is mildly flavored and prized for its brilliant red color. It is closely related to red pepper which also derives from the Capsicum annum species.
The aji paprika chile is one that you may call reserved – there’s practically zero heat involved so you may wonder why even call a chile when what we consider the defining characteristic of one is nearly absent. Just like Emma Woodhouse or Elizabeth Bennet, this pepper chooses not to totally conform to what society thinks it should be. After all, heat can be so boring when every other pepper is doing it simply because they’re expected to.
An aji paprika chile has the temperament of a Jane Austen protagonist. She’s fiercely intelligent, speaks her mind (much to the chagrin of herself or her family), and sweet once you get to know her.
Instead, this spice hailing from Mexico and South America is vaunted for its orange-y flavor and mild sweetness. Toasted, the smell of citrus becomes dominant and the pepper flavor that can be so secondary in other chiles debuts itself. For a riff on the standard deviled egg, eschew the powder and blend a toasted and reconstituted whole paprika in with the yolks.
Origin: South America Appearance: Fine, red powder Scent: Peppery, fruity, earthy Taste: Dark, sweet, pungent Foods: Hungarian, Italian, Spanish, Latino Rareness: Common
To tie it all together, one of the best parts about paprika is that it’s easy to find and very affordable. So while yes, it seems like it’s really ritzy, and yes you might think it’s a pain in the ass and yes it’s sort of confusing when you deal in the nitty-gritty of it, but as a whole, paprika is an everyman’s spice with nothing for you to be intimidated by. It’s used in a lot of dishes and it’s a useful little spice that you should make sure to keep stocked at all times.
So, a common theme you see here on PCFG is that a lot of so-called “fancy” foods, aren’t actually all that fancy when you dissect them and figure out just what the hell they are. Paprika is a big, big offender of that notion, since it seems like half the population of Earth has heard of it, but doesn’t really know what it is. It’s just some sort of mysterious, fancy-pants seasoning that they sprinkle on your dish at the end of cooking, and it probably costs a billion dollars. Fortunately, most of that is false (though it is frequently sprinkled onto plates as a garnish).
Interestingly enough, while I had a pretty good understanding of paprika and how it’s made, when I did a little research for this article, I did figure out the following: paprika is actually pretty frigging confusing.
So there’s different variations of paprika. There’s regular, run-of-the-mill, who-gives-a-damn paprika. This could be made by virtually any chili pepper, though for it to be true paprika, they must be a red variety. After this, you’ve got Hungarian paprika, which is made from special peppers only grown in Hungary, which is supposed to be a little spicier and more pungent/rich in flavor. (Of note, if Wikipedia is anything to go by, apparently Hungary is really up its own ass about paprika.) Lastly, there’s Spanish paprika which is made from the pimiento pepper, AKA those little red peppers you see chopped up in pimento cheese or inside of green olives. This variety is usually sweet and subtle since pimiento peppers are very, very mild.
What is Paprika? 12 Surprising Facts About This Common Spice
FAQ
Is paprika just red pepper?
What are the three types of paprika?
Is paprika and paprika powder the same?
Is paprika just cayenne pepper?