Obvious things that I, as an American, never realized.

[xiphias]

Hot paprika is actually hot. Like, just as effective as any other capsaicin delivery method. Not unfairly so or anything, not ghost-pepper-ridiculous, but it's an actual legitimate hot pepper, about the order of magnitude of, say, Tabasco or Frank's or sriracha or something like that.

Until I bought a thing of it and tried it this week, I'd never had hot paprika -- I'd only had sweet. And I'd never quite seen the point. Smoked sweet paprika I understand -- it's a smoke delivery system. But plain sweet paprika? Well, it's a coloring, but it doesn't taste like anything.

But hot paprika is going to stay in my cabinet from now on. I can't use it for things for Lis, since she doesn't do hot, but it actually has a purpose.

Comments

[desperance.livejournal.com]

Good sweet paprikas also have a point; there is a dried-ripe-capsicum flavour that is distinct from the capsaicin flavour. Which is why the Hungarians have dozens of different paprikas, tho' they all come from the same plant. But you do need a good one. (In the UK, I used to deal mail-order with a company that sold nothing but paprikas; I'm still experimenting over here.)

Also, if you like hot paprika, try the smoked hot varieties. I find it hard to use anything else these days.

[tylik.livejournal.com]

I do like sweet paprika a lot, but it does need to be fairly fresh.

[whuffle.livejournal.com]

Now try making a proper Paprikash recipe that uses multiple types of paprika in it. You'll be amazed at how many layers of flavor each one brings to the party.

[bill_sheehan.livejournal.com]

You mean it's not just the dusting of red coloring on deviled eggs?

Seriously, I've had really excellent smoked paprika and smoked paprika that might as well have been red coloring.

Good Paprikash recipes welcome!

[kiya]

Thanks to this thread I have made devilled eggs which is lovely because it's the first food I've been able to eat all day. Thank you.