And what should you make with all of them?
By Kris Martins Updated August 06, 2019
Flattened Chicken with Almond and Paprika Vinaigrette
Credit: Jennifer Causey; Styling: Lindsey Lower
When it comes to the must-have spices in your cabinets, paprika is at the top of the list. But not all paprika is the same. You can find several different kinds at stores and markets, and each one serves a different purpose.
WATCH: 5 Thing You're Doing Wrong With Spices
Every kind of paprika is made from grinding the dried red peppers of the Capsicum annuum shrub, which is native to areas like Central America, South America, Mexico, and the West Indies. However, depending on the pepper, where it's grown, and how it's prepared, paprika can look anywhere from orange to bright red and taste sweet, smoky, pungent, or spicy.
Different cuisines around the world use this spice to flavor and color food, making paprika a major player in all kinds of dishes you can make at home. To help you decide which kind you should reach for the next time it's in a recipe, we're breaking down the main kinds of paprika and how to make the most of them to achieve the right flavors.
Get the recipe: Flattened Chicken with Almond and Paprika Vinaigrette
Regular paprika
Black Garlic and Lentil Soup
Eric Wolfinger
This is the kind that you'll find labeled as simply "paprika" in the grocery store. It won't carry much flavor. It's a mild spice that's mainly used to add color to a dish or to garnish food.
Substitutes
If you don't have this everyday version on hand, you can use sweet Hungarian paprika as a substitute. Because regular paprika is mainly used for color rather than flavor, though, expect the flavor of your dish to change if the recipe calls for a decent amount of the spice. If you're just using paprika for garnish, you shouldn't notice a major shift in taste when you substitute.
Where to Use It
Using regular paprika to add a pop of color to dishes like Classic Deviled Eggs or to create an all-purpose Paprika Rub for chicken, beef, or pork.
Hungarian paprika
Roasted Sweet Potatoes with Smoked Paprika-Honey Butter
Jennifer Causey
Considered the main spice of Hungary, paprika is used in all kinds of the country's dishes, but it's also versatile enough to use in a range of recipes. This kind of paprika comes in eight varieties and covers several different flavors, from mild to pungent to spicy.
The most popular kind in the U.S. is what you'll find labeled as "Sweet Hungarian Paprika," which is usually the bright red édesnemes variety and has a slightly pungent flavor. You may also see hot Hungarian paprika in stores. This version is sweet with a touch of spice.
Substitutes
If a recipe calls for sweet Hungarian paprika and you don't have it in your spice rack, reach for ancho powder if you have it or chili powder. Both have a mild heat that closely mimics paprika. Ancho powder will add a bit of smokiness to your dish while chili powder—which is a blend of spices—carries earthy notes.
If you don't have hot Hungarian paprika on hand, combine sweet paprika and cayenne powder to achieve the flavor and spice level you're looking for.
Where to Use It
Use this kind of paprika for classic Hungarian recipes like Goulash and Chicken Paprikash that put the country's spice front and center. We also recommend using it to add color and flavor to recipes like Seared Cod with Swiss Chard and Almonds and Black Garlic and Lentil Soup.
Smoked paprika
Mushroom Stroganoff
Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hector Sanchez; Styling: Heather Chadduck Hillegas
You might also see this variety labeled "smoked Spanish paprika" or Pimentón de la Vera. Because the peppers are smoked and dried over an oak fire before they're ground, this type will add smoky, woodsy undertones to your dish.
If you want smoky and spicy, look for hot smoked paprika, also called picante. This is the kind of paprika you'll want to use in Mexican dishes like chorizo or paella.
Substitutes
If you don't have smoked paprika on hand or can't find it at the store, use chipotle powder—which is made from smoked jalapeño peppers—to achieve a similar smokiness. However, this alternative will add spice to your dish, so you may want to start your substitution by adding half of the amount listed on the recipe and taste as you cook to see if you need to add more.
Where to Use It
Use smoked paprika to bring an earthy, savory and sometimes spicy dimension to a wide range of recipes like Chorizo Meatballs with Manchego Cheese, Spanish Pork with Apple-Citrus Salsa, Bacon-Smoked Paprika-Cheddar Bars, and Mushroom Stroganoff.
FAQs
Smoky, hot Paprika can often be found in stews, chilis, and spice rubs (it's a BBQ delight). The milder, sweeter Paprika can be used to add subtle depth, and of course vibrantly garnish savory dishes - think dusting a dish of hummus or sprinkling a pinch to mac and cheese.
Is sweet paprika the same as sweet smoked paprika? ›
Generally, the wood used in this process is oak, which imparts a deep, almost grilled-like flavor. Because of this, smoked paprika tends to be drier and more powdery once ground, resulting in less caking. Most often, smoked paprika is a smoked variety of sweet Spanish paprika.
Can you substitute sweet paprika for smoked paprika? ›
1. Other Paprikas. Hungarian paprika, sweet paprika and hot paprika can be used instead of smoked paprika. They will provide the beautiful colour, however you won't have the same intense smoky flavour.
Is there a huge difference between paprika and smoked paprika? ›
Differences in taste and color
For example, smoked paprika has a more intense and smoky taste, while the regular paprika has a more mild, neutral taste. If you want a little spice in your dishes, it is best to use smoked paprika powder. If you want a mild spice taste, it is better to go for regular paprika powder.
What do you use sweet paprika for? ›
Sweet paprika has a sweet, peppery flavour without any heat. It is commonly used as a garnish for salads and devilled eggs and it is great for adding to rubs for meat or chicken or adding to rice to season and colour it. It is also perfect for the classic Hungarian Goulash if you don't like things too spicy.
What are the three types of paprika? ›
There are three different types of paprika; this spice is either sweet, or hot, or smoked. Understanding these three characteristics often help determine where a particular kind of paprika is from. “Regular” paprika tends to be sweeter, not really hot, and can be from California, Hungary, or South America.
What can I use smoked paprika for? ›
Commonly used in Mexican and Spanish dishes like paella, carnitas and chorizo, smoked paprika adds a level of complexity to a variety of recipes, such as stews, marinades, grilled meats, soups, salads and more.
What is the closest spice to smoked paprika? ›
Substitutes for Smoked Paprika
Chipotle chili powder (For smoked sweet paprikas) Cayenne pepper powder (For hot/sharp paprikas) Ancho pepper powder (For sweet paprikas) Guajillo Pepper powder (For hot/sharp paprikas)
Is McCormick paprika sweet paprika? ›
McCormick Culinary Paprika is a premium quality sweet red pepper with a mild, slightly sweet flavor and pleasant, fragrant aroma that chefs and their guests have found to be irresistible.
Can I add sugar to paprika to make sweet paprika? ›
Due to the difference in heat, use a ¼ teaspoon of chipotle powder for every teaspoon of paprika and adjust depending on your taste buds. If you're looking to replicate the flavour of sweet paprika add a pinch of sugar or some honey. Adding mild chilli powder or tomato powder works too.
The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.
What smoked paprika does Gordon Ramsay use? ›
It is instantly recognisable in its red tin and can be seen in the kitchens of the likes of Jamie Oliver, Nigella Lawson and Gordon Ramsay. The rounded smoky flavour and intense colour of La Chinata smoked paprika make it a great addition to so many dishes.
What is the best paprika? ›
Favorite? Pimentón de la Vera is the smoked paprika that has been produced exclusively in the La Vera valley, in the province of Cáceres since the 16th century. This vibrant red spice is made by grinding dried peppers into a fragrant, spicy, smoky powder.
When a recipe says paprika is it sweet or smoked? ›
When a recipe simply calls for “paprika,” it's referring to sweet paprika. The most commonly used paprika is made from bright, sweet red peppers, making for a spice that doesn't have much heat at all. Instead, its flavor is fruity and a little bitter.
What is another name for sweet paprika? ›
Sweet paprika (sometimes called "Hungarian paprika" or simply "paprika") is the most common of the three types. It is typically made from a combination of mild red peppers that have been air-dried by the sun or by machine. Sweet paprika contributes a deep scarlet hue to recipes, as well as fruity, earthy flavor.
Are Hungarian paprika and sweet paprika the same? ›
The most common is a bright red variety called édesnemes, which has a pungent pepper flavor and sweetness. You'll most likely see it labeled as "Sweet Hungarian Paprika" outside of Hungary. If you live in Hungary, you should have just skipped this section.
Can you get sweet paprika? ›
The best place to find sweet paprika is a spice shop, as there you'll find true Hungarian sweet paprika rather than the dusty bottle of run-of-the-mill paprika that's common at grocery stores. Some well-stocked grocery stores, however, will carry tins of Hungarian sweet paprika.
Is sweet paprika made from bell peppers? ›
Paprika is typically made from “bell” or “sweet” type peppers, milder varieties that contain a recessive gene that eliminates (or greatly reduces) capsaicin, the compound responsible for heat. Pepper plants are typically grown from seedlings in a nursery before being transported to the field.
