History of Paprika and its Modern Use

Paprika is the red powder in almost every spice cabinet, but it is far more than a garnish. Depending on the peppers and how they're dried, paprika can be sweet and earthy, oak-smoked and fruity, or smoky and hot. This guide traces paprika from the Americas to Spain and Hungary, explains the main types, and shows how to use each one, with recipes using Sweet Hungarian Paprika, La Vera Sweet Smoked Paprika, Smoked Hot Paprika and Premium Paprika.

Where paprika comes from

Paprika is made from dried, ground Capsicum annuum peppers, the same species as bell peppers and many chiles. These peppers are native to Central and South America, where they were cultivated long before Europeans arrived. After Columbus's voyages, Spanish and Portuguese traders carried pepper seeds back across the Atlantic in the late 1400s and 1500s.

Spain: pimentón

Spanish monasteries were among the first places in Europe to grow the new peppers. In the La Vera valley of western Spain, autumn rains made sun-drying difficult, so farmers dried the peppers slowly over smoldering oak fires. That gave the world pimentón de la Vera, smoked paprika, which is still made this way and is central to chorizo, paella and many Spanish stews.

Hungary: the national spice

Peppers reached Hungary by the 1500s and 1600s, likely through trade with the Ottoman Empire. The Hungarian word paprika became the name used in English. By the 1800s paprika was firmly part of Hungarian cooking, and growers around Szeged and Kalocsa developed sweeter, deeply colored varieties. Goulash, chicken paprikash and stuffed peppers all depend on it.

Paprika today

Paprika is now grown and used worldwide. It colors and flavors everything from barbecue rubs and deviled eggs to sausages, rice dishes and roasted potatoes, and it is one of the most common ingredients in commercial seasoning blends.

Types of paprika and how they differ

Color tells you little about flavor. Two spoonfuls that look identical can be sweet or smoky or hot, so read the label before you substitute. See our guide to La Vera smoked paprika for more on pimentón.

How to cook with paprika

• Bloom it in fat, briefly. Paprika's color and flavor dissolve in oil. Stir it into warm oil or butter over low heat for 15 to 30 seconds, then add liquid. It is high in natural sugar and burns quickly, turning bitter and brown.
• Add it to moist mixtures. Rubs with oil, marinades, sauces and dressings carry paprika better than dry heat alone.
• Finish with it. A light dusting over deviled eggs, hummus, potato salad or soup adds color and aroma.
• Layer it. Sweet paprika for body and color, plus a little smoked paprika for depth, gives a more complex result than either alone.
• Season heat separately. Smoked Hot Paprika adds both smoke and heat. Use about half as much when swapping it for a sweet smoked paprika.

Recipe: easy chicken paprikash

Serves: 4.

• 2 pounds boneless chicken thighs, cut into large pieces
• 1 teaspoon salt, plus more to taste
• 2 tablespoons butter or oil
• 1 large onion, thinly sliced
• 2 tablespoons Sweet Hungarian Paprika
• 1 cup chicken broth
• 1/2 cup sour cream, at room temperature
• 1 tablespoon flour

1. Season the chicken with salt. Brown it in the butter in a large pan over medium-high heat, then set aside.
2. Lower the heat to medium and cook the onion until soft and golden, about 8 minutes.
3. Take the pan off the heat, stir in the paprika for 15 seconds, then add the broth and scrape up the browned bits.
4. Return the chicken, cover and simmer gently for 20 to 25 minutes, until the chicken reaches 165°F.
5. Whisk the flour into the sour cream, then stir in a ladle of the hot sauce. Stir the mixture back into the pan and heat gently without boiling. Taste for salt.

Serve over egg noodles, rice or dumplings.

Recipe: smoky potato wedges

Toss 1 pound potato wedges with 1 tablespoon olive oil, 1 teaspoon La Vera Sweet Smoked Paprika, 1/2 teaspoon granulated garlic and salt to taste. Roast in one layer at 425°F for 30 to 40 minutes, turning once, until browned and tender.

Recipe: smoky paprika rub for pork or chicken

Mix 1 tablespoon Premium Paprika, 1 teaspoon La Vera smoked paprika, 1 teaspoon brown sugar, 1 teaspoon granulated garlic, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Rub over 2 pounds of pork chops or chicken pieces. Cook pork to 145°F with a 3-minute rest and chicken to 165°F. Watch the heat: the sugar and paprika can scorch over direct flame, so finish over indirect heat if needed.

Recipe: paprika tasting plate

Roast 1 pound cubed potatoes tossed with 1 tablespoon olive oil at 425°F for 25 to 35 minutes. Divide into four portions and toss each with 1/4 teaspoon of a different paprika and a little salt. It's the quickest way to learn which one you like best.

Storage

Paprika loses aroma and color faster than many spices. Keep it tightly sealed away from light, heat and stove steam. Some cooks refrigerate paprika in hot weather. A faded, brownish color and a dusty smell mean it's time to replace it. More tips in our guide to the shelf life of spices.

Frequently asked questions

Is paprika spicy?

Most paprika is mild. Sweet Hungarian, Premium and La Vera sweet smoked paprika are gentle. Smoked Hot Paprika is noticeably spicy, usually 4,000 to 8,500 Scoville Heat Units.

Can I substitute smoked paprika for sweet paprika?

You can, but the dish will taste smoky. Start with half the amount and add more to taste.

What's the difference between paprika, chili powder and cayenne?

Paprika is ground mild or moderately hot peppers. Cayenne is a single, much hotter chile. Chili powder is usually a blend of ground chiles with spices like cumin and oregano.

Why did my paprika turn bitter?

It probably burned. Add it to oil off the heat or over low heat, and add liquid quickly.

Explore more from Savu Birra

Try all four styles in the Paprika Variety Pack, browse all chile peppers and paprika, and read What is La Vera Sweet Smoked Paprika and How to Use, Making the Perfect Hamburger and Top 20 Spices, Flavor Profiles, and Uses.