The first time I got to know this seasoning was when I translated the recipe and tried it out. I checked the x degree in private and saw the translation as "red chili powder", so I asked Mr. Tella if I could use our normal chili powder instead. The answer is no. Later, I tasted the paprika brought back by Mr. Tella from overseas, and realized that it is indeed another kind of thing, and it can hardly taste the spiciness. The effect of enhancing the fragrance and color in the dishes is far greater than increasing the spiciness. Later, when translating and sorting out foreign materials for writing this article, I realized that Paprika is far from simple as he thought.

Paprika is a kind of condiment commonly used in western food. It is a kind of condiment that will inevitably be seen in the seasoning cabinet of western home kitchens. It is a combination of one or more peppers after drying. Including bell peppers and chili peppers. This eye-catching red powder has a wide range of uses. It can season, decorate or add color to dishes. Most paprika comes from Hungary and Spain, and tastes sweet, spicy, or smoky. It depends on the type of pepper it uses, where it is produced, and how it is made.

The type and flavor of Paprika vary from place to place. The most famous paprika production areas are Spain and Hungary. But some basic paprika without special flavor comes from California and South America.

Ordinary paprika (also called sweet paprika), this is the kind of paprika you can find most easily in the condiment section of supermarkets (foreign). It has a mild taste, with a sweet taste and a hint of spiciness. This ordinary paprika is finally sprinkled on the prepared dishes, such as scrambled eggs, or to add color to the roast.

Paprika, hungary

When it comes to Hungarian paprika, many people are familiar with the sweet, mild taste. But in fact, Hungarian paprika is divided into eight different levels:

-különleges (also called special) has a bright red color and has no spicy taste at all.

-Félédes is half sweet and half spicy.

-Csípősmentes csemege has a delicate and mild taste.
-Csemege paprika is similar to the previous one, but more spicy.

-Csípős csemege has a delicate taste, but it is more spicy than Csemege.

-különleges (also called special) has a bright red color and has no spicy taste at all.

-Edesnemes is a bit spicy and is the most exported Hungarian paprika.

-Erős is the hottest paprika in Hungary, which is darker than other paprika.

Paprika, spain

In Spain, paprika is called pimentón. Spanish paprika is also sold in several varieties, such as dulce (sweet), picante (spicy), agridaulce (combined sweet and spicy, moderate taste). There is also a famous smoked paprika. Peppers are roasted on an open flame to give them a smoky aroma and then made into paprika.

Paprika and Chili powder

The most commonly used seasoning that is most easily confused with paprika is chili powder. At first glance, the two are very similar. If you have to tell the difference, I am afraid there is a slight difference in color, but the real difference lies in their raw materials.

Paprika is made from special peppers that are owned in certain paprika producing countries such as Spain and Hungary. There are many types of chili powder.

Typical paprika has a sweet taste, while chili powder has a pungent taste mixed with spices.

Different types of paprika can taste from mild, sweet, spicy to smoky. Their spiciness is related to the production method. Sweet or mild paprika does not contain any capsaicin, because the pepper seeds and the fascia on the pepper meat are removed during the production process. The spicy paprika retains the seeds, capsaicin glands and other parts when the pepper is dried. The flavor of smoky paprika comes from the way it is made smoked on an oak fire.

The type of Paprika also determines its use in cooking. The basic mild paprika's role in dishes is mainly to add color to the dishes without affecting the taste of the dishes. It can be sprinkled directly on the finished dishes, such as hummus.

The more flavorful paprika plays the leading role in the recipe seasoning. The sweet or spicy version provides a unique flavor and deep red color to traditional Hungarian dishes such as spicy chicken or goulash stew. Generally, paprika is put in with other spices and simmered over low heat. Spanish smoked paprika has the greatest influence on the taste of dishes. Smoky flavor will become the main flavor of the dishes.

Most spices are put directly in the cooking process. But if you want paprika to give full play to its flavor, aroma and color, you should first sauté it with a little oil (many Hungarian chefs will do this), but please be careful not to sauté for too long, use oil for even more than a few seconds , Its taste will be worlds apart.

All types of paprika should be kept in airtight containers in a cool place. Light and heat can adversely affect the fragrance, so it is best to store it in an iron pot rather than a glass jar. In order to achieve the best storage effect, it is recommended to use it up within six months. The flavor of Paprika will decrease over time.