Paprika is one of our all-time favourite spices. It brings unique smokiness and spice all sorts of dishes, from comforting stews to punchy marinades. To really get the best from this ruby-hued ingredient, though, it’s important to understand the distinctive characteristics of each variety.
Paprika is always made from peppers that are dried then ground down into a powder, but this process, and the type of peppers used, can vary hugely.
Hungarian paprika comes in six different varieties, from the more delicate Különleges to Eros, which is fiery and hot. Grown mostly in the south of the country, Hungary’s favourite spice crops up in all sorts of dishes – it’s that unmistakably intense underpinning flavour in a hearty goulash, or vibrant hum of heat and spice in the aptly-named chicken paprikash.
Spain, where it’s known as pimentón, is the second heartland of paprika. There are three main varieties: dulce, the sweetest and mildest, agridulce, which is moderately spicy, and the hottest, picante. While Hungarian paprika is usually dried in the sun, Spanish versions take things up a notch, smoking them dry (often over oak, as is typical in the La Vera region, where much of the country’s supply is produced). The resulting flavour has an incredible intensity that forms the building blocks of much of Spain’s cuisine, from wonderfully fragrant paella to a heady flavouring for chorizo and salami.
When it comes to the cooking, paprika is one of the most versatile spices in the rack. The two essential varieties to start with are a mild, sweet one and a spicier, smokier one. These will allow you to begin to experiment with the differing attributes of this wonderful spice.
It’s difficult, when cooking with paprika, for much to go wrong, but there are a couple of points to consider:
- Heating the spice will unlock its natural flavour, but be careful not to go overboard as paprika can easily burn – cook with a little olive oil gently over a low heat for no more than a minute
- As paprika only comes dried, choose the freshest you can – stored in an airtight container, it should last around a year, but after this it will lose its aroma and may become chalky
How to use smoked paprika
- It’s worth noting that when it comes to spice levels, paprika will never give your dishes the same blow-your-socks-off heat as, for example, cayenne pepper or dried chilli flakes. Instead, expect a warming but palatable heat with a smoky, more complex profile. Don’t be afraid to be generous; many Hungarian recipes call for at least one tablespoon to achieve sufficient depth of flavour.
- You can try spiking a softcheese with a layer of smoked paprika and heating until gooey, as in the baked paprika cheese recipe from the July 2015 issue of Jamie magazine – just add crusty bread for dunking.
- Alternatively, combine with honey in a killer barbecue marinade to bring out paprika’s natural sweetness, or use with beans and pulses, as these will soak up the amazing flavour. The peppers from which paprika is made are part of the nightshade family, as are potatoes and tomatoes, so dishes that combine the three – think patatas bravas – will all work well. Or, go simple: a sprinkling on scrambled eggs or in an omelette will give these basic dishes an extra dimension.
If you’re inspired to pimp your larder and try out some new varieties of paprika, check out the July 2015 issue of Jamie magazine and read about our trip to the home of the world-famous family-run Chinata brand, who shared some brilliant recipes using their excellent homegrown paprika. Plus, you can get a taste of some yourself: go to the Jamie magazine shop to take advantage of an exclusive offer on a special gift set, which includes the mild and spicy versions of La Chinata’s premium smoked paprika, which isn’t available in the UK. What better excuse to turn up the intensity in all your favourite dishes?
Words by Heather Taylor, photography by David Loftus
FAQs
The peppers from which paprika is made are part of the nightshade family, as are potatoes and tomatoes, so dishes that combine the three – think patatas bravas – will all work well. Or, go simple: a sprinkling on scrambled eggs or in an omelette will give these basic dishes an extra dimension.
What is the best way to use smoked paprika? ›
It is often paired with chicken, shrimp, and pork to add a depth of flavor. To enhance the flavor of different recipes, mix smoked paprika into potato dishes, green beans, and other vegetables. Soups, stews, and sauces benefit from smoked paprika. Foods commonly paired with smoked paprika include lemon and garlic.
What does smoked paprika do to meat? ›
The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill."
What flavor does smoked paprika add? ›
Smoked paprika is made from peppers that are dried by way of smoking. It imparts a smoky flavor to the dish that may or may not add a spicy heat as well. In addition, to sweet, hot or smoked, you may come across the spice labeled Hungarian or Spanish.
What compliments smoked paprika? ›
Spices that pair perfectly with smoked paprika include: cumin, coriander, saffron, allspice, turmeric, caraway, black pepper, cinnamon, fennel, bay leaf, cayenne pepper, chilli and tarragon.
Does smoked paprika need to be cooked? ›
Heating the spice will unlock its natural flavour, but be careful not to go overboard as paprika can easily burn – cook with a little olive oil gently over a low heat for no more than a minute.
Can you taste the 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.
Is smoked paprika good or bad for you? ›
Can Smoked Paprika be bad for you? Smoked Paprika contains high levels of sodium and fat which can increase your intake of unhealthy substances if used in large amounts. Luckily it is used in such small amounts, the positives probably outweigh the negatives.
How long does smoked paprika last? ›
What cancels out smoked paprika? ›
Because most of the sweetness within paprika becomes overpowered by its bitter, smoky flavoring, adding a bit of sugar can help to balance out an overuse of the spice. This is even a viable solution with other spices that are savory and overused in a dish. The two solutions for over-seasoned dishes are sugar or honey.
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 brand of smoked paprika? ›
Best Smoked Paprika Brands
- Badia Smoked Paprika.
- Frontier Co-op Smoked Paprika.
- McCormick Smoked Paprika, 1.75 oz.
- CHIQUILÍN Smoked Paprika.
- The Spice Lab Organic Smoked Paprika.
- Unpretentious Smoked Paprika.
- La Dalia Sweet Smoked Paprika from Spain.
Smoky Flavor
Smoked paprika and onion powder are two other highly recommended ingredients to get that umami flavor. The Kitchn has an intriguing recipe for crispy breadcrumbs sautéed in olive oil and butter with smoked paprika and salt to give them that bacony taste.
How do you use smoked paprika? ›
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.
In what cuisine is paprika most often used? ›
This spice-cabinet staple is often overlooked in the U.S. but is prized in Hungarian and Spanish cuisines. Just saying the word "paprika" inspires joy, and the crimson hue seconds that emotion. This spice-cabinet staple is often overlooked in the U.S. but is prized in Hungarian and Spanish cuisines.
Do you use paprika or smoked paprika for chili? ›
For a playful, sweet chili, use Sweet Paprika, Guajillo Chile Powder, and up to 1 teaspoon of Ground Cinnamon. For a chili with bold contrasts, try using Smoked Paprika, spicy New Mexico Lumbre Chile Powder, and tart Sumac.
