Paprika

Sprinkled on deviled eggs.

topping off stroganoff, but not stroking off my top off

Goulash

Just got a bottle of smoked Spanish paprika and used it in split pea soup. I only used 1 tsp. for a pound of split peas. I think I should have used more paprika.

Add it into your Welsh rarebit on toast. Put into hot crab dip or sprinkle on top of a Louie salad, before the dressing. Deviled eggs or egg salad. Sprinkle on Croques.

Add it to spaghetti bolognese along with basil, oregano and an Oxo cube

The soupçon, of Paprika I get when I eat out my Hungarian boyfriend's muscular ass...

Chicken paprikás, or its variants like hortobágyi palacsinta (minced, in a crepe).

And by the way, don't pronounce it papREEKa. The proper pronunciation is PAPrika (first syllable like pup).

What's the difference between papriká and turmeric?

I don't make it, but it's fabulous on grilled octopus.

I use it in Indian food, tikka masala.

This is a very sore subject for me.

I was my elementary school spelling bee champion three years in a row. And in English class always got perfect scores on our weekly spelling tests, INCLUDING spelling correctly the bonus word.

Well, one day Mrs. Bullington was out sick on a spelling test day, and our substitute was some hussy from the South, with an accent to match. When she spoke out the bonus word, I had no idea what she was saying! It was so foreign to me. I panicked. Asked her to please use it in a sentence.

"POPPER RICA!" she kept saying. I was dumbfounded. Had no idea what the word was (and I was too young then to have honed my cooking skills and knowledge of spices.) So I guessed, and got it wrong.

Cunt.

Sweet or Hot Paprika, OP? Huge difference.

My mom always sprinkled it on deviled eggs, I don't nor do I notice a difference in taste, but it sure does look purty on them deviled eggs. Down right high class.

You should have kicked her in the cunt bone R12

^^ or pop her in the rica!

Goes on top of potato salad & Eggs Benedict. Anything to do with eggs, actually.

What are the different ways I can use the different varieties? I don't like deviled eggs.

chicken paprikash

I honestly don’t think it tastes like anything

4 kinds for sale at Penzeys.

I've been substituting Aleppo red pepper and find it vastly superior. Try it.

I like smoked paprika on many things, sweet paprika doesn't seem to have much flavor.

In college, one of my roommates thought paprika was just for decoration and didn't have any flavor, so he sprinkled some on a cake with white frosting.

I agree that paprika seems to lack flavor. Maybe you need to use a lot more of it than is generally called-for in recipes. Try making something like chicken paprikash. This Martha Stewart recipe used 2 Tbsp., which is a decent amount.

I agree with those saying smoked paprika is superior.

I put paprika in everything (once in brownies). I guess I don't have a very delicate palate, because I can't taste anything unless it's a little hot.

If you get good quality paprika it makes a helluva different. Sweet hot or smoked. All marvelous. Think of it this way...paprika is derived from red peppers, so it is compatible with any meats or fish. I use it in stew, soup, baked meats, eggs, tuna salad!

Paprika has a very short shelf life, which is why so many of us note its lack of flavor. You have to buy fresh containers from a store with a high turnover, or buy them from someplace like Penzey's. My favorite dish with paprika is Hungarian goulash: my Mom's recipe just calls for chunks of beef chuck, lots of onions, sliced mushrooms, and a quarter cup of sweet Hungarian paprika.

I love your mom's recipe r29. I have also made it with pork and saurkraut!

I make a special spice blend for my baked chicken wings. I recently added smoked paprika to the mix. It makes the wings even better!

Sour cream, mayonnaise, salt, lemon juice, and a dash of paprika makes a nice dip for chips or chicken or anything.

Hungary Goulash

I make this recipe about once a fortnight during this cold weather.

r9 Turmeric is a tuberous root(like potatoes), and also a rhizome(like ginger). You can purchase it fresh or dried.

Paprika is made from the fruit of a particular variety of pepper, dried, then powdered.

R33 a fortnight? Really? Are we living in the middle ages or something?

R35 In Britain we are! 🇬🇧

What the fuck did the Hungarians use to season their food before the Columbian Exchange?!

Salt and black pepper?

[quote] In college, one of my roommates thought paprika was just for decoration and didn't have any flavor.

I feel the same way. Hungarians love paprika and talk about how it makes everything so flavorful.

My guess is in the US, we just have crappy paprika.

[quote]What's the difference between papriká and turmeric?

The "difference?" What kind of stupid question is this? They're two entirely different spices. That's the "difference." Spices aren't a math equation.

[quote]What the fuck did the Hungarians use to season their food before the Columbian Exchange?!

Google "the spice road," Cletus.

Whole Foods paprika, whether sweet, hot, or smoked, tastes like dust. They no longer stock the paprika imported from Hungary whose name I forget but used to be everywhere and was delicious.

Tonight I'm making chicken paprika, using the 1973 Joy of Cooking recipe, with sweet paprika and smoked I bought from Penzeys in September. I'll let you know how flavorlicious it was tonight or tomorrow. Thanks for the reminder, OP (and others).

My mother called it pap-REEKA. Later l learned chefs says PAP-rika.

Well they're BOTH wrong!

[quote]My mother called it pap-REEKA. Later l learned chefs says PAP-rika.

It think either one of those is acceptable. What I can't stand is pap-uh-REE-kuh.

My favourite Paprika.

There are so many varieties, for different purposes. I keep sharp, sweet, half-sharp and a Spanish-smoked variety.

For people who say paprika has no flavor, a sprinkle of a cheap version on a hard-boiled egg is just color. The flavor best comes out (as with most spices) as it's heated in a little oil.

Don't burn it.

It's necessary for so many middle- and eastern-European dishes, plus some Spanish, Portuguese and India dishes, plus northern South American recipes (affected by both Spanish and Indian immigrants).

R45 see R12

Turmeric has no flavor, IMO, and is mostly used for the yellow color.

Payoyo queso de cabra con pimentón

I never was a fan until I came out here in this part of Romania with a large Hungarian community. I now buy homemade paprika from the Hungarian farmers at the farmer's market and it is tasty. My roommate's aunt is Hungarian and she has an interesting twist on chicken paprika from the local villages. We dice red bell peppers, a red onion, half a head of garlic, and cut chicken breast into cubes. After sauteeing the onion, I add the diced garlic and bell peppers and then the chicken just for about 5 minutes. After, I add crushed tomatoes in juice and then add salt, pepper and 3/4 sweet to 1/4 spicy paprika. As it simmers I add water like a cut until it is cooked. As a last step, once it's cooked I add in sour cream and stir. That, served over pasta, is amazing.

r48 Not the same. POP and PAP sound completely different.

Smoked paprika paired with dill is one of my favorite combos. I put this in potato and egg salad. So good!

Um...tumeric def has a flavour. Even cheap tumeric. It also stains cloth or tupperware. Easy to get out w a bit of soaking or bleach. I use it a lot. And esp instead of saffron. Talk abt a spice with no taste....not worth the price. And tumeric is good for inflammation/arthritis!

I knew a drag queen named Paprika

I once got cayenne pepper mixed up w sweet paprika. They were in the same generic spice containers I use when I buy spice in bulk. Should have labelled... Lol.

Sounds good, R51. I love sour cream.

I always sprinkle it on the top of potato salad.

It's great on top of New England clam chowder and on top of baked white fish.

I like smoked Spanish paprika on roasted chicken. Bought some for this recipe a couple years ago and have made it several times since.

Today I learned something new!

I used to live in Germany and wondered why what we call bell peppers, they call Paprika (which, being American, I always considered a spice. Never knew the spice is made from Capsicum annuum, which includes bell peppers.

The chicken paprika I wrote about in r42 turned out wonderful. The Penzeys Sweet Hungarian Paprika I bought in September, which I had not opened, was fully flavorful. Now that it's open, though, I'll probably make something that uses paprika once a week now. Nice winter cooking.

For R19

90% of paprika's appeal is visual rather than taste.

paprikash yum.

R29, that is not Hungarian. In Hungary it is a soup, not a stew.

Guys, I made a pot of chili and, in addition to the chili powder, added 1 Tbsp. of Spanish smoked paprika. Really good. Try the smoked.

I'm allergic.

It's ground dried bell pepper, right? Took me forever to learn that.

Paprika is nothing but the wussy cousin of spicier powders like chili, cayenne, chipotle, and ghost pepper. It's for people who can handle a bell pepper but who would have an embolism if they bit into a jalapeño or a scotch bonnet.