There are many flavors of paprika available.
Paprika is a chili and therefore contains Capsaicin & Dihydrocapsaicin which are compounds found along the connecting tissues, placenta and seeds and determine the heat of the chili. While appreciated for its mild sweet flavor and bright color, it is available in a few different strengths of heat and flavor. These is hot paprika, smokey paprika, bittersweet, semisweet and delicate. So many choices to make, that you will be sure to want more than one in your spice cabinet.
Perhaps the best known is Hungarian paprika, which is referred to by name in more recipes than the other known paprika’s from Spain, Israel and California. It has a delicate, sweet and silky texture. Spanish paprika is somewhat smokier and usually not ground quit as finely. Israel-en paprika has a darker color than most sweet paprika’s, with an earthy, resiny flavor reminiscent of ground ancho pepper. California paprika is ground from a deep red hybrid pepper. It has a faint lemony edge to set it apart from the others. I prefer not to buy paprika that is labeled “Hot” because sometimes manufacturers will mix cayenne pepper with it and label the mix as “Hot Paprika”. I like to add a hot chile of my choice where called for, as cayenne has its own flavor. For example, if heat is called for, I might prefer to add a little ground chipotle pepper, which will add both heat and a smoky flavor.
History tells us that Paprika originated in southern Mexico. Christopher Columbus brought the chile to Europe. Somewhere around 1560, these peppers reached the Balkans where they were called paprika and from there they made their way to Hungry.
Paprika is a rich source of vitamin C as well as other essential vitamins like A, E and K.
There is even a Paprika Museum which makes its home in Kalocsa in Hungry. The city celebrates this famous spice with the Paprika Festival each year in October. In the La Vera region of Spain, festivals are held every year, and the patron saint of the harvest is thanked for the paprika harvest.
Paprika is air, light and heat sensitive and should be never be added directly to hot oil. Add it with other liquids when cooking with it.
Store it, tightly covered in a cool dark place or in your refrigerator and it will last up to a year.
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It shouldn’t surprise you that I have my stock of the Israe-li and Spanish varieties. And, I choose between them based upon the graininess of each.
Roy A. Ackerman, Ph.D., E.A. recently posted..Sunday is…
Your correct Roy. I believe that you have a well stocked kitchen and enjoy
food with flavor.
Chef William recently posted..Paprika
Haha, a Paprika Festival – love it! I thought us Southerners had cornered the market on festivals of the obscure… No disrespect meant – love festivals even if it’s for dead possums…
Carolina HeartStrings recently posted..WORDLESS WEDNESDAY
I do enjoy festivals and there are a few around Wisconsin that I enjoy.There is
a sauerkraut festival held a few miles from my house that is on my list once
in a while. I just bet that there is a lot of sneezing at a spice festical
such as the Paprika festival.
Chef William recently posted..Paprika
Paprika is my favorite of all the spices and an integral part of my favorite spice trinity. Thanks for giving it a little love.
Cairn Rodrigues recently posted..#TwitizenCairn
As a Chef yourself, I am sure you have a nice collection of spices. For me its’ Turmeric and ginger
that I must always have on hand.
Chef William recently posted..Paprika
I enjoy paprika, especially on egg-y dishes! Very interesting review of it! I love the idea of a Paprika Festival and all the sneezing and watery eyes that would be the result!
Amy recently posted..He’s here!
There is going to be a lot of sneezing and watery eyes that’s for sure.
I’m switching to recipes now to cover all the spices I have been writing
about and I have a couple of nice ones using paprika so watch for them.
Chef William recently posted..An Easy Recipe for Falafel
Oh I love paprika, it’s wonderfully smokey and warming. I like to cook basque fish soup and last time I cooked it, we were bereft of paprika, it was NOT the same. I am cooking it for supper tomorrow and oh boy have I made sure we have plenty of the red stuff in !
Anita-Clare Field recently posted..The Kitchen Garden Recipe – Chilled Borage Soup
You surprise me that you were out of paprika. I hope you plan on sharing the recipe
for the soup. As a side note, as of today I am a member of the UK Food Bloggers Association
so I can keep finding new recipes to enjoy.
Chef William recently posted..Lime Tart