Posted on December 31, 2013
Paprika comes in a variety of styles and flavours, Spanish or Hungarian, sweet, hot or smoked; so what are the differences between the different types of paprika, and when do you use each one ?
To start with, what is paprika ? Paprika is simply capsicums dried and ground into a fine powder, but like any spice paprika comes in a variety of different types and grades.
There are two main differences between different types of paprika :
One of the key things to remember when cooking with paprika, is that paprika releases its flavour with heat, yet it burns easily. So it is important to mix your paprika with liquid when cooking, and heat it hot in order to release its flavour.
Simply sprinkling paprika over the top of your food will lead to a bland and disappointing taste. It is important that it is cooked into the food as part of the preparation.
Paprika is always purchased powdered, and for this reason can lose its flavour relatively quickly if it is left on the shelf once opened. So be generous with paprika, and use it liberally adding a little bit to every dish you cook in order to give a unique, warm, and complex flavour. Always buy paprika in a resealable tin rather than in a plastic sachet, and this will help keep your paprika fresh and potent for the maximum length of time.
Our Antonio Sotos paprika is authentic Pimenton sourced directly from Antonio Sotos in the heart of the La Mancha region of Spain. As well as producing the finest quality Spanish saffron, the Antonio Sotos company produces and exports the highest quality Spanish Pimenton and we are very proud to offer Antonio Sotos premium quality Spanish paprika to our Saffrondust customers.
Tell us what you love about paprika !