Different Types of Paprika

Let’s talk about the different types of paprika you need level up your kitchen game. The difference between sweet, hot, and smoked paprika depends on the variety of red chili used to make the spice blend – let’s get into it.

What is Paprika?

Paprika is a powdered spice made from dried and ground red chili peppers. It’s a popular ground spice used to flavor eggs, meat, poultry, stew, fish, soup, vegetables, rice, and creamy sauces. While you can reach for a shaker of 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 use. Maybe you are following a recipe that requires a specific kind of paprika and want to know the difference. Similar to these recipes using garam masala, check out the different types of paprika and recipe ideas for how to use them:

1. Sweet Paprika

If the type of paprika is unspecified when shopping or making a new recipe, it’s likely referring to sweet paprika. Recipes often use the mild version of the ground spice to garnish dishes like deviled eggs, butter bean hummus, and potato salad. Home cooks also use it to add color to grilled tandoori chicken without altering the flavor.

2. Hot Paprika

Hot paprika, or piquant paprika, is made from spicy peppers such as cayenne or jalapeño peppers. The ground spice adds a fiery kick to meals, depending on where producers source them.

If you enjoy this article, try one of these spice blends!  

3. Smoked Paprika

Dry and smoke red peppers to make smoked paprika. Smoked paprika producers use sweet and spicy red peppers, but if your container is not labeled hot or spicy, you can assume it is smoked sweet peppers. Add the smoky flavor to roasted jerk chicken or baked tandoori chicken without smoking or cooking them over an open flame or grill. 

4. Hungarian Paprika

Hungary is a primary 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. The ground spice has eight grades, each with a signature flavor and heat level.

5. Spanish Paprika (Pimentón)

Pimentón is paprika from Spain. The smoked ground spice comes in three varieties: dulce (sweet), agrodolce (bittersweet or mild), and Picante (hot). Pimentón de la vera is the chile used to make paprika in Spain. The peppers are dried and smoked over burning oak wood, as is tradition. It’s the primary ingredient in popular Spanish meals like paella and chorizo.

Photo Credit: My Pocket Kitchen

Photo Credit: J Cooking Odyssey

Paprika Substitutes

If you don’t have paprika, here are a few suggestions for what to use when you’re in a pinch. When a recipe calls for hot paprika, use cayenne pepper, red chili powder, gochugaru, or Aleppo powder. If you need a smokier option, reach for chipotle powder, or ancho chili powder. Kashmiri chili powder is a popular Indian spice to try instead of sweet paprika.

How Can I Use Paprika

• Marinades: Create delicious marinades for oven baked drumsticks using olive oil, fresh garlic, smoked paprika, and other warm spices.
• Sauces: Use the ground spice to prepare creamy sauces such as BBQ aioli or ancho aioli.
• Spice Blends: Paprika is the perfect addition to spice blends, including Jamaican jerk seasoning and blackened seasoning. 
• Color: Use the ground spice to deepen the color and enhance the flavor of soup and stew recipes like kedjenou.

Storage

Store paprika in a cool, dry place in an airtight container. Spices lose their freshness over time, so it’s best to use paprika within six months for best results.

Frequently Asked Questions

Recipes Using Different Types of Paprika:

• Instant Pot Black Eyed Peas
• Boliche
• Pan Seared Shrimp
• Spanish Chorizo and Chickpea Stew
• Spanish Pork Ribs with Sherry and Garlic