Hot, sweet, smoked, plain, Hungarian or Spanish – what are the differences between types of paprika? Paprika is made from grinding various kinds of peppers. Used for flavour & colour, paprika is the fourth most consumed spice in the world. Most paprika sold in supermarkets is comes from Hungary, Californian or South American. This paprika tends to be really bland in flavour but is a suitable as a garnish for things like devilled eggs when you just want some colour.
Hungarian Paprika is considered the national spice of Hungary & it appears in the country's most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested, sorted, toasted & blended.
Spanish paprika, although generally less intense that Hungarian paprika, can range from dulce (sweet/mild) to agridulce (bittersweet) to picante (hot), depending on the type of peppers & whether or not the seeds are removed. In Spain farmers harvest & dry the chilies over wood fires, creating smoked paprika or pimentón de La Vera.
