Rachel’s favorite spice is Paprika! I seriously put it on everything! Having more than one Paprika option is always the way to go so check out our Smoked Sweet Paprika and Hot Smoked Paprika!
Paprika is from the chile pepper family of the genus Capsicum annuum. Hungarian Paprika is the preeminent spice used in Hungarian cooking, and in Turkey and Hungary it is often used on the kitchen table in the same manner that we use pepper. Paprika is the 4th most consumed spice in the world, and is a powder made from grinding the pods of various Capsicum annuum chiles. Depending on the variety of chile and how it’s processed, the color may range from brown to a bright red, and the heat from mild to mildly spicy. Our Hungarian Paprika is grown in Hungary. Makes sense!
Hungarian paprika is made from peppers that are harvested and then sorted and ground to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat. Hungarian Paprika is not considered hot. These come in at 250 – 500 SHU (Scoville Heat Units). For comparison, bells peppers come in at 0 while jalapenos tip the SHU scale at 3,000 – 8,000 SHU.
It’s important to remember when using paprika in sauces that it has a high sugar content so it burns easily and will leave a bitter taste. Add it only when liquid ingredients are present and add it to the cooking process later on so that it doesn’t cook over high heat for too long. Paprika is commonly used as a garnish (think deviled eggs) and in dishes that are not cooked (think potato salad!)