Do you ever find yourself standing in the spice isle and contemplate what to get? Paprika is paprika right?
I hate to break it to you, iust like there are apple varieties that make a big difference in baking, something as simple as the right paprika powder can make or break a dish. Especially if you add a lot, or over high heat or if you are after a specific flavor. So what are the differences?
For most recipes I swear on Hungarian Paprika. I buy mine at a German Grocery store in Madison, WI. The two most common varieties are “edelsüß” with a sweet note or “rosenscharf” which gives more heat and depth to a dish. In the United States they are usually labeled Hungarian Style Sweet and Hungarian Style half sharp.
California paprika is pretty mild and is often used as a color agent more than as a flavor enhancer in commercial food applications. Think Italian sausage. It is also most likely what you get ,when standing in front of the spice isle and finding the container just reading paprika.
I do want to mention smoked spanish paprika as well. Traditionally sundried and smoked over wood is has a deep smoky flavor and more heat then regular paprika.
Another tip to make paprika dishes a better experience, do not let paprika burn. Often a recipe will call for adding aromatics to a high heat application like searing meat in a pan and add the paprika to it. DON’T do it (unless of course you like bitter). Paprika and other aromatics like curry, tumeric, cayenne should all be added to the slow cooking process of a dish.