Different Types of Paprika, Explained

Of all the different types of spices you might come across at the store, paprika is arguably one of the most vibrant and recognizable. This rich reddish-orange — and sometimes brown — spice is super versatile and comes in a few different forms. In the United States, paprika is a common ingredient in popular foods like barbecue sauce and spice rubs. Around the globe, however, paprika is traditionally used in several ways in different cultures, including the Hungarian dish Chicken Paprikash.

Paprika is a powder made from grinding the pods of various kinds of Capsicum annuum, otherwise known as peppers. Used for flavor and color, it is the fourth most consumed spice in the world and often appears in spice mixes like bahārāt and Cajun seasoning, rubs, marinades, stews, chilis, and as a garnish. Depending on the variety of pepper and how it is processed, the color can range from bright red to brown and the flavor from mild to spicy. Therefore, it is helpful to know the distinct qualities that each type of paprika can bring to a dish.

Most of the paprika sold in grocery stores is simply labeled “paprika.” Its origins may be Hungarian, Californian, or South American, and it is sometimes mixed with other chiles like cayenne. This paprika tends to be neither sweet nor hot and is a suitable garnish for things like deviled eggs or wherever you want some color.

Paprika is considered the national spice of Hungary and it appears in the country’s most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. The eight grades of Hungarian paprika are különleges (“special quality”, which is mild and the most vibrant red), csípősmentes csemege (delicate and mild), csemege paprika (similar to csípősmentes csemege but more pungent), csípős csemege (which is even more pungent), édesnemes (“noble sweet”; which is slightly pungent and bright red), félédes (semi-sweet with medium pungency), rózsa (mildly pungent and pale red), and erős (hottest and light brown to orange). In the US, what is marketed as Hungarian sweet paprika is usually the édesnemes variety.

Although generally less intense than Hungarian paprika, Spanish paprika can range from dulce (sweet and mild) to agridulce (bittersweet and medium hot) to picante (hot), depending on the type of peppers used (round or long), whether the seeds are removed, and how they are processed.

In Spain’s La Vera region, farmers harvest and dry the chiles over wood fires, creating smoked paprika or pimentón de La Vera. Smoked paprika can be used in paella and any dish in which you want a deep, earthy flavor.

If you have a recipe that calls for paprika without specifying which kind, you can usually get by with using Hungarian sweet paprika. But also consider what type of color, sweetness, pungency, or heat you’d like to add and experiment with the wide world of paprika varieties!

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(Images: Flickr member vi4kin licensed under Creative Commons, Otto’s Hungarian Deli, HotPaella.com)