Paprika (Capsicum annuum)

Paprika is the finely ground powder of dried red peppers (Capsicum annuum). Depending on the variety and processing, it ranges from sweet and mild to pleasantly hot, with optional natural smoke for a deeper, savory profile. It is a hallmark of Hungarian and Spanish cooking and a versatile color-and-flavor booster worldwide.

• Common name: Paprika (sweet, hot, smoked)
• Botany: Capsicum annuum • Family: Solanaceae
• Forms: sweet (mild), hot (piquant), smoked (e.g., Spanish pimentón)
• Flavor profile: sweet-peppery, warm, gently earthy; smoked styles add savory depth
• Best for: goulash, soups, stews, poultry, rubs, rice and roasted vegetables

Aroma & Taste

Sweet paprika delivers a rounded, peppery sweetness and vibrant color with minimal heat. Hot paprika adds a clean, warming kick. Smoked paprika layers on a wood-fired note that enriches stews, beans and grills.

Types & Heat

• Sweet (mild): rich color, fruity-sweet pepper taste; almost no heat.
• Hot (piquant): sweet base plus moderate heat; dose to taste.
• Smoked: naturally smoked peppers; available in sweet or hot versions.

Culinary Uses & Pairings

Core to Hungarian dishes like goulash and chicken paprikash; excellent in soups, stews, bean pots, roasted potatoes, egg dishes, rice, marinades and dry rubs. Complements garlic, onion, tomato, caraway, cumin, oregano, thyme, black pepper, bay and lemon. Smoked paprika pairs beautifully with grilled meats, pulses and roasted veg.

How to Use (and Avoid Bitterness)

• Bloom gently: stir paprika into warm fat (oil, butter) off the heat or on low for 10–20 s to release aroma.
• Add liquid soon after blooming (stock, tomato, water) to prevent scorching—the powder burns quickly.
• Finish for color: sprinkle a pinch near the end for a fresh red hue and top-note aroma.
• Rubs: combine with salt, garlic powder, black pepper and herbs; coat evenly.

Dosage & Tips

• Soups/stews: 1–2 tsp per 1 l (4 cups) base (sweet); 1/2–1 tsp if hot.
• Rubs/marinades: 1–2 tsp per 250 g (9 oz) meat or veg.
• Rice/veg: 1 tsp per pot, adjust to taste.
• Smoked styles are potent—start small and build.

Ingredients & Allergens

Ingredients: Paprika powder (Capsicum annuum).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Close promptly—paprika fades with light, heat and air. Best within 12–18 months for peak color and aroma.

Substitutes & Notes

For sweet paprika: a mild chili powder blend (without added salt) plus a touch of tomato paste for color. For smoked paprika: add a pinch of mild paprika and a whisper of natural smoke flavor or smoked salt. Adjust to taste—no perfect substitute for authentic varieties.

Related Entries

• Caraway
• Cumin
• Oregano

FAQ

Why did my paprika taste bitter?
It likely scorched. Bloom on low heat and add liquid quickly to protect the spice.

Can I swap sweet and smoked paprika?
Yes, but smoked adds savory depth—use less at first and adjust.

How hot is “hot” paprika?
Moderate warmth; start with 1/2 tsp per pot and increase to taste.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info@orlandosidee.de