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auntcy1
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Post subject: Paprika  Posted: Sat Feb 05, 2011 6:13 pm |
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
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A general and most likely very simple question but just have to ask because this has been coming up alot recently: if a recipe calls for paprika w/o specifying sweet or hot, do you normally opt for hot, as I have? Just want to make sure my instincts are right. Or should I be looking at the other ingredients for a gauge.
TIA
Nance
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marygott
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 6:18 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I tend to go for hot most of the time but I like things hot. I also sometimes mix in some of the smoked if it seems right or sub the flaked Turkish kind (Aleppio, I think) which has a nifty kick of its own.
Mary
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Darcie
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 6:31 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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I buy the Penzey's Half-Sharp paprika to hedge my bets...  But seriously, I usually use sweet unless the recipe calls for hot. I could be totally wrong but have no Hungarian friends to correct me if I am.
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Tim
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 6:42 pm |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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Hi,
I assume that "paprika" refers to sweet. Our hot paprika is incredibly hot; Mary is obviously not a super taster.
Tim
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marygott
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 6:49 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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My hot paprika is not super hot but one of my super powers is the ability to eat a higher Scoville than many mere mortals. I can also stick my fist in my mouth and read upside down. I obviously need a cape and a super secret lair.
Mary
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auntcy1
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 7:01 pm |
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
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Ok, this explains why the new recipes I've tried haven't been tasting so great. My instinct was completely opposite.
Thanks all!
And Mary, please post a pic of you and cape in the super lair once you have that all arranged, which I'm sure won't take too long to pull off knowing that you're not a mere mortal as we are.
Nance
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marygott
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 7:05 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I will do my best but am rather lazier than the average superhero so it might take a while.  Mary
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TheFuzzy
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 7:26 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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I judge by where the recipe is from.
If it's from Spain, Morocco or Latin America, you want smoked paprika, maybe spiked with some hot. If the recipe is from Eastern Europe you usually want sweet, unless it's specifically "hot something" in which case you want hot. Certainly if the recipe calls for a large quantity of paprika (like 1 tbs) it means sweet.
_________________
The Fuzzy Chef
Serious Chef iz Serious!
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crystal
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 7:30 pm |
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 390
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Sweet, IMHO.
Side note: smoked Aleppo is good too.
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easy bake
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Post subject: Re: Paprika Posted: Sat Feb 05, 2011 9:55 pm |
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Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
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Never even heard of hot paprika, I thought it was all sweet. I've got sweet in the cabinet which I always use when something says Paprika, and then there are my hot pepper things like cayenne and red chile flakes.
Always an education here!!
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