04 February 2023, 11:50 AM
RealPlayerYour opinions, please, on Paprika
As some of you feel about bay leaves, that they’re flavorless, that’s kind of how I feel about paprika. It’s red coloration — the mild kind, anyway. Hot paprika does bring the heat. And smoked paprika brings the smoke.
The mild kind — maybe if you used tablespoons of it in a stew you might taste it, or in a spice rub for grilling.
I’ve bought it from good sources (the Spice House and Kalustyan’s in New York) and I don’t get much from it.
04 February 2023, 12:55 PM
wtgI always put a little sweet paprika in deviled eggs. It's subtle, but I can taste it. I also have a recipe from Deborah Madison for a mushroom stroganoff that has a fair bit of sweet paprika in it, sort of a mushroom paprikash.
04 February 2023, 01:15 PM
AdagioMI love smoked paprika; we pretend there’s bacon in our food!
Regular sweet paprika? It’s to make things look pretty.
04 February 2023, 01:19 PM
markjI thought paprika is just dried and ground up, mild peppers.
04 February 2023, 01:38 PM
dolmansaxlilWe bought sweet paprika when we were in Hungary and it was lovely in so many things. But regular run of the mill grocery store paprika is useless.
04 February 2023, 02:07 PM
MikhailohLove it. I have several kinds.
04 February 2023, 05:44 PM
Mary AnnaSweet paprika adds a very subtle taste to deviled eggs (as others have said), potato salad, and cream-based soups. Those are about the only dishes where I use it, but I do like it in those. And it's pretty.
My kids used to compete to be the one who put the paprika on the potato salad, so I must always have some in the house. It brings back good memories.
04 February 2023, 06:05 PM
NinaI've never really found a use for paprika. I don't believe I've ever deviled an egg (I like them, though, I've just never felt compelled to make them), and I've never thought to put it into potato salad. My son swears by it when cooking fish, primarily for the color (I assume, since it has never seemed to have much taste to me.)