Different Types of Paprika – Let’s talk about a popular kitchen staple and the different types of paprika you need to take your cooking to the next level. All paprika comes from dried and ground red chili peppers from the capsicum annuum family; the difference between sweet, hot, and smoked paprika depends on the variety of red chili used to make the spice – let’s get into it.
WHAT IS PAPRIKA?
Paprika is a powdered spice that comes from ground red peppers. It’s a popular ground spice used to flavor recipes like eggs, meat, poultry, stew, fish, soup, vegetables, rice, and creamy sauces. While you can reach for generic paprika at the grocery store, you should know about the different types of paprika and how to use them.
DIFFERENT TYPES OF PAPRIKA
While paprika is a widely-used spice, many don’t realize there are several distinct types, each with a unique flavor profile and culinary uses. Maybe you’re trying a recipe that calls for a particular kind of paprika, and you’re wondering, what are the differences in paprika? Like our round-up of recipes using garam masala, here’s a brief overview of some of the different types of paprika and how to use them:
1. Sweet Paprika
When recipes call for paprika, they’re likely referring to sweet paprika, which is often labeled as just ‘paprika’ in grocery stores. Recipes often use the mild version of the spice to garnish dishes like our deviled eggs without vinegar, butter bean hummus, and healthy potato salad. Home cooks also use the spice blend to add vibrant color to meals like grilled tandoori chicken without completely altering the flavor.
Shakshuka
Flavorful Moroccan shakshuka combines poached eggs with hearty, spiced tomato sauce; this is a simple meal served at any time of the day, though I prefer it for breakfast or brunch.
2. Hot Paprika
Hot paprika also called spicy or piquant paprika, is made from hot chili peppers, such as cayenne or jalapeño. It adds a fiery kick to dishes and is often used to bring the heat.
Rindsgulasch
Thick cuts of boneless short rib simmer in a dark and flavorful gravy until the beef is fork-tender to make Rindsgulasch.
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3. Smoked Paprika
Dry and smoke red peppers and you end up with smoked paprika. Smoked paprika uses sweet and spicy red peppers, but if it’s not labeled hot or spicy, you can safely assume it contains smoked sweet peppers. Add smoky flavors to recipes like roasted jerk chicken without smoking or cooking them over an open flame.
Peruvian Chicken
Golden-skin pollo a la brasa or Peruvian chicken marinates in vinegar and traditional spices like smoked paprika.
Air Fryer Sausage Patties
Evenly browned and cooked to perfection, these air fryer sausage patties are tasty without all the mess and splatter of stovetop cooking.
4. Hungarian Paprika
Hungary is a source of paprika all over the world. Hungarian paprika, in particular, is one of the main ingredients for some of the country’s most popular meals, including paprikash and Hungarian Goulash; they use it like salt and pepper. The spice comes in eight grades, each with its flavor profile and heat level.
Austrian Goulash in the Instant Pot
Austrian goulash features boneless short ribs simmered in a dark gravy in the Instant Pot until the beef is fork-tender; it’s the ultimate comfort meal.
5. Spanish Paprika (Pimentón)
Pimentón is a type of smoked paprika in Spain; it comes in three varieties: dulce (sweet), agrodolce (bittersweet or mild), and Picante (hot). Pimentón de la vera is a chili used to make paprika in Spain; they are dried and smoked over burning oak wood, as is tradition. Spanish paprika flavors meals like paella and chorizo.
Spanish Chicken Bake
Hearty Spanish chicken bake is easy to prepare and versatile; the comforting, earthy flavors of Spain come together in this healthy one-pot meal.
Vegetable Paella with Halloumi
Prepare to indulge in the ultimate vegetable paella with halloumi! This recipe features a medley of vibrant vegetables cooked together with traditional Spanish rice and a blend of flavorful spices.
PAPRIKA SUBSTITUTES
If you don’t have paprika on hand, here are some suggestions for what to use when you’re in a pinch; when a recipe calls for hot paprika, cayenne, red pepper flakes, or Aleppo powder will do the trick. If you need a smokier replacement, try red chili powder, chipotle powder, or ancho chili powder. Kashmiri chili powder is a popular Indian spice you can use rather than sweet paprika.
HOW CAN I USE PAPRIKA?
- Create a marinade for oven baked drumsticks with Peruvian spices using olive oil, garlic, paprika, and other spices.
- Use it to make spice-laden cream sauces.
- Paprika is the perfect addition to spice blends like our Jamaican jerk seasoning and blackened seasoning to make delicious meals like our blackened mahi mahi.
- Lend deep color and flavor to soup and stews like kedjenou.
STORAGE
Store paprika in a cool, dry place inside an airtight container. Spices lose their freshness over time, so use paprika within six months for best results.
FREQUENTLY ASKED QUESTIONS
How many types of paprika are there?
There are several types of paprika, each with its own distinct flavor and heat level: sweet, smoked, and hot.
Is paprika spicy?
Paprika comes in three main types sweet, mild, and spicy. It’s safe to assume that, unless otherwise stated, the paprika you find in the store will be sweet rather than spicy.
Where does paprika come from?
Made from drying peppers and grinding them into a powder, many global cuisines use paprika to flavor their dishes. The most frequently used pepper variety to make paprika is Capsicum Annuum, a pepper cultivated in Central and Southern Mexico. Thanks to trade routes, paprika is a beloved ingredient in kitchens worldwide.