By how many names, and more important flavors of Paprika are there?
I have always been confused by Paprika. I’ve just never known the difference; and up until recently have only ever used it to sprinkle over deviled eggs.
German : Paprika
Italian : paprica
Spanish : paprika, pepper
Hungarian : paprika
All Paprika powders are from certain varieties of sweet red pepper, Capsicum annuum, which can vary in size and shape; additionally they can be varied colors during the growing and ripening process, green, red, yellow, purple, etc. Only red ripened fruit are used. Each of the varieties used is different, and range from, sweet, to smoky, to spicy. Additionally the powder can vary in color from bright red to rusty brown.
But how do you know the difference? I am still struggling with that question.
The varieties of peppers used in Spain are called Ramilette, Tres Cascos, Bola, and Albar.
From Hungary the most popular variety is the Hungarian Magyar pepper. But they also produce paprika powder from the Feher Ozon pepper.
From Romania it is the Târgu Mureş.
So for me the question is at the grocery shelf. What should I look for, what should I buy ….
In my cupboard I have a container p $$ t … ground Paprika; it has to sell by date of April 2020. At least its not expired. However from this research I have finding Paprikas have a short shelf life.
I recently purchased a Smoked Paprika at Trader Joe’s. A very different flavor between the two. Also in my research I am finding that some manufacturers use other pepper powders to create flavors. Adding cayenne for spicy heat, adding chipotle powder for smokiness.
I can report a decided taste difference between the two I have the p $$ t is a barely there flavor, a slight sweetness. The Smoked from Trader Joe’s does indeed have a nice smokiness with a hint of sweetness in the background.
So while I am still not closer to knowing the real difference at least now you know what I know.
oh, and a few other little facts-
While fresh red peppers have more than seven times the vitamin C of oranges, the very high heat of commercial drying destroys much of it. However, even processed, it is still an excellent source of beta carotene, which the body converts to vitamin A.
Additionally, if a food item is colored red, orange or reddish brown and the label lists ‘Natural Coloring’, it is likely from paprika.