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
If a recipe doesn't specify the type of paprika, sweet paprika is usually a good bet. Our sweet paprika adds a fragrant and lush flavor that's sweet without heat.
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.
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 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.
Is McCormick smoked paprika spicy? ›
Add a sweet yet deeper and smokier flavor to your recipes without the heat with McCormick Culinary Smoked Paprika. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes.
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.
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.
What flavor does paprika add to a recipe? ›
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.
How to choose paprika? ›
There are three different types of paprika; this spice is either sweet, or hot, or smoked. Understanding these three characteristics often help determine where a particular kind of paprika is from. “Regular” paprika tends to be sweeter, not really hot, and can be from California, Hungary, or South America.
Which paprika is not spicy? ›
Sweet paprika may not be sweet or spicy, and is the typical type used when the recipe simply calls for “paprika.” It's made from bright, sweet red peppers without any heat. Use it to add color or a mild peppery flavor to a dish. Hot paprika is made with spicy varieties of peppers that packs the heat.
Experience the perfect blend of sweet and spicy flavors with McDonald's Sweet Paprika Chicken Burger. Dive into the extraordinary taste of crispy, sweet, and slightly spicy chicken coated with flavorful paprika and red bell pepper spices.
Can I use smoked paprika instead of paprika? ›
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.
Is there a difference between smoked paprika and sweet smoked paprika? ›
Generally, the wood used in this process is oak, which imparts a deep, almost grilled-like flavor. Because of this, smoked paprika tends to be drier and more powdery once ground, resulting in less caking. Most often, smoked paprika is a smoked variety of sweet Spanish paprika.
Can you sprinkle smoked paprika on food? ›
If you enjoyed smoked salts or smoke flavoring, you can always use smoked paprika in place or in addition to your regular seasonings. Smoked Paprika uses include adding it to barbecue sauces, stirring it into baked beans, or sprinkling over roasted potatoes.
Is Sweet smoked paprika good for you? ›
Paprika contains high levels of vitamins C and E, with the former providing protection against cardiovascular diseases such as heart attacks and strokes. The iron, magnesium, phosphorus and potassium also found in paprika helps to purify the blood and keep the heart healthy.
Can I substitute sweet paprika for regular paprika? ›
They can be used interchangeably, with one major caveat: Seeking out a jar labeled “sweet paprika” rather than settling for “paprika” usually means you'll be rewarded with much better flavor. Basic paprika from the grocery store tends to be so mild in flavor it's uninteresting.
What's another name for sweet paprika? ›
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.
What does paprika do for the body? ›
Paprika contains capsaicin, a compound found in peppers that has been shown to have a wide range of health benefits. For example, it has antioxidant properties, can help reduce the risk of cancer and heart disease, improve immunity, and even alleviate gas.
