What are you using for paprika?

[Celery Man 20929]

I've was reading something recently about how quality paprika really makes a world of difference compared to the cheap red color dust you may have been using your entire culinary life. Have y'all found this to be true, and what do you have in your spice rack?

[Braff Zacklin 13551]

I use paprika for my paprika.

Others have tried to talk me into substitutes, such as dehydrated bamboo concentrate, coal dust, fly ash and even machine filings, but I always come back to my red master, paprika.

[ztejas 43411]

I only use the finest of paprikas. Straight Cambodian, baby.

[Brisketexan 105039]

The most important thing is....FRESH.  Not that container that's been sitting at the back of the spice cabinet since 1999, used for deviled eggs once a year.  That's really true for lots of spices.

Otherwise, just buy a decent one.  The bulk spice section at good markets, like Central Market, is both a great choice and a bargain.  AND, you don't "overbuy."  Get 1/2 oz at a time, so it doesn't sit forever.  It's a lot cheaper than a high-end jar for $7, and won't go bad.

[workswithseed 2086]

1 minute ago, Brisketexan said:

The most important thing is....FRESH.  Not that container that's been sitting at the back of the spice cabinet since 1999, used for deviled eggs once a year.  That's really true for lots of spices.

Otherwise, just buy a decent one.  The bulk spice section at good markets, like Central Market, is both a great choice and a bargain.  AND, you don't "overbuy."  Get 1/2 oz at a time, so it doesn't sit forever.  It's a lot cheaper than a high-end jar for $7, and won't go bad.

I saw that spice are good for about 6 months.

[ztejas 43411]

3 minutes ago, Brisketexan said:

The most important thing is....FRESH.  Not that container that's been sitting at the back of the spice cabinet since 1999, used for deviled eggs once a year.  That's really true for lots of spices.

Idk. Some spices benefit from that. Take out some crushed red that's been marinating for a decade that shit will light you up.

2 minutes ago, workswithseed said:

I saw that spice are good for about 6 months.

6 months? I'm sure they lose some flavor but spices last a lot longer than that. 

[futureman 22439]

best value on the market.  literally says it right there on the label

[Brisketexan 105039]

9 minutes ago, ztejas said:

Idk. Some spices benefit from that. Take out some crushed red that's been marinating for a decade that shit will light you up.

6 months? I'm sure they lose some flavor but spices last a lot longer than that. 

Oh, I literally inherited a bunch of saffron.  It has held up very well for several years.  Some spices last better than others, for sure.

[Hate 20106]

12 minutes ago, futureman said:

best value on the market.  literally says it right there on the label

It says “great” not “best”.

[workswithseed 2086]

You could just make your own peprika.

[Celery Man 20929]

7 minutes ago, Brisketexan said:

Oh, I literally inherited a bunch of saffron.  It has held up very well for several years.  Some spices last better than others, for sure.

[Pato del Muerto 52484]

24 minutes ago, workswithseed said:

I saw that spice are good for about 6 months.

That’s what big spice wants you to think. 

[HouTex 1866]

 Brought a bunch back from Budapest in 2022.  It’s very good.  

Just now, HouTex said:

 Brought a bunch back from Budapest in 2022.  It’s very good.  

And Budapest is awesome.  

[Sawbonz 27523]

3 hours ago, Celery Man said:

I've was reading something recently about how quality paprika really makes a world of difference compared to the cheap red color dust you may have been using your entire culinary life. Have y'all found this to be true, and what do you have in your spice rack?

Poor username to post alignment 

[Celery Man 20929]

none of these geniuses had the insight to simply name themselves Buda Pest

1 minute ago, Sawbonz said:

Poor username to post alignment 

[dcbc 14464]

It says “great” not “best”.

It says "with Pulp." I like the one that says, "some pulp."

[ztejas 43411]

10 minutes ago, dcbc said:

2 hours ago, Hate said:

It says “great” not “best”.

It says "with Pulp." I like the one that says, "some pulp."

You know what doesn't need any freakin paprika? A nice slice of gabagool.

[Gil Bang 25907]

sharp as a cue ball, this one. 

[Celery Man 20929]

nobody here is all fancy with their spices? maybe a homemade chili powder thread would have spurred a better discussion

Edited November 11 by Celery Man

[jimmyjazz 45877]

I literally don't know how I'd make paprika.  I don't know what pepper(s) it comes from.

I can make ancho powder, chipotle powder, guajillo powder, etc., but "paprika"?  It's some European voodoo.

[Celery Man 20929]

https://www.seriouseats.com/spice-hunting-a-guide-to-paprika

Quote

d be willing to guess that paprika is one of the most common spices in America. For decades it's been an iconic classic for dishes like deviled eggs, and it's one of those common cover-ups for bland chicken breasts. It's also received quite a bit of attention in recent years from food journalism, prompting many readers to righteously toss out their ancient, lifeless bottles and take to merchants or the internet in search of the "right stuff."

And then they hit an impasse. Like most spices, paprika has different varieties or grades. But it surpasses others in terms of just how many of those varieties are easily obtainable. Which does the newly enlightened spice hunter buy? Here are two main guidelines.

Spiciness
Not all paprika is spicy. Some has all the heat of a bell pepper. Paprika is nothing more than dried and finely ground capsicums, and different regions grow peppers with different heat. Paprika marked as "sweet" will have almost no heat at all. It has the warm flavor of ripe peppers and sunshine, as well as a complimentary bitterness. "Semi-sweet" or "semi-hot" varieties still are relatively mild but carry some kick, like a cross between red bell pepper and cayenne. "Hot varieties" carry significant heat, though it's still much more nuanced and flavorful than red pepper flakes or cayenne. If you want to incorporate more chiles into your food but can't handle much heat, the bitter and sweet flavors and aromas of paprika are for you. And chileheads who want to singe their nostrils can go right ahead with the hot stuff knowing they're getting more flavor than from other hot peppers.

Smokiness
20100520-pimenton.jpg
Amazon.com
The recent darling of food fanatics everywhere has been Spanish smoked paprika, or pimentón. Unlike Hungarian-grown paprika, in which the peppers are slowly sun-dried, pimentón is slowly smoked over a fire, imparting an unbelievably rich and smoky flavor. The resulting smoky-sweet powder can be put on pretty much anything demanding a warm, complex flavor profile. Like all paprika, you can find pimentón with varying degrees of heat: dulce is mild, agridulce is semi-hot, and picante is the hot stuff, but again more focus on flavor than heat.

A couple notes on use: as you can only buy paprika ground, make sure you're buying the freshest you can. Its flavor dissipates quickly and stale paprika tastes like chalk. Also, as tempting as it is to sprinkle some raw on dishes for garnish, you won't really get much flavor that way. It needs to be heated in a moist environment, preferably oil, to really release its flavor. But as paprika burns quickly, don't let it spend more than a few seconds in hot oil before adding something water-based.

I love pimentón, and if I had to only have one paprika on hand this would be it, but there are times when its smoky flavor can be a little overwhelming. For more Hungarian-inspired comfort food dishes like chicken paprikash, goulash, or paprikash krumpli (a potato and onion stew enriched with bacon or Hungarian sausage), you're best sticking to unsmoked Hungarian varieties.

If you're thinking of purchasing new paprika, I'd recommend semi-sweet Hungarian, which has a balanced, bittersweet flavor, and hot pimentón for more complex kick. Those two should cover most of your paprika needs. But why stop there? With a spice as versatile as paprika there's no reason to hold back.

 

[shadow_operative2.0 15941]

35 minutes ago, Celery Man said:

nobody here is all fancy with their spices? maybe a homemade chili powder thread would have spurred a better discussion

You can kill some time here, it's where I get paprika & others. They obviously ship. 

https://penderys.com/

[workswithseed 2086]

36 minutes ago, jimmyjazz said:

I literally don't know how I'd make paprika.  I don't know what pepper(s) it comes from.

I can make ancho powder, chipotle powder, guajillo powder, etc., but "paprika"?  It's some European voodoo.

 

[Rimbo 25908]

6 hours ago, Celery Man said:

I've was reading something recently about how quality paprika really makes a world of difference compared to the cheap red color dust you may have been using your entire culinary life. Have y'all found this to be true, and what do you have in your spice rack?

It's 100% true. I went to Hungary once many years ago; more recently, my in-laws brought some back for me when they went.

It's like the difference between Taco Bell and actual Tex-Mex.

[futureman 22439]

5 hours ago, Brisketexan said:

Oh, I literally inherited a bunch of saffron. 

how much saffron are we talkin here?

[52-80 19140]

Wife uses hungarian paprika in sweet (edes) and hot (csipos) variants for stews and soups. The hot is not really hot though.

I prefer spanish smoked Pimenton. Add a small dash of it on any protein I sautee, or mix it with flour when doing a light batter for anything. Gives off a nice hint of color and a dimension of flavor. Great example is on salmon where the smokiness offsets the fattiness.

[WhatTheBuck 28771]

I’ve been looking to up my paprika game. I bought some by Simply Organic but haven’t opened the bottle yet. I’ve been considering others I’ve seen at international markets, one in particular. I’ve got smoked paprika by McCormick and it’s fine but I don’t have a lot of uses for it. I’ve used it in spice rubs for BBQ but it seems like cheating if you’re putting it on meats to be smoked. That or overkill.

These are what I’ve always used most often and I’m happy enough with them but I’m curious to see how others might differ in flavor so I’m going to experiment. 
 

 

[jimmyjazz 45877]

This is the company (based in Austin) that supplies bulk spices to HEB and Central Market.  You can mail order.  They seem to be much more reasonably priced compared to, for instance, Savory Spice Shop.

Raw Essentials (by Southern Style Spices)

[CurlyDumps 4466]

13 hours ago, Celery Man said:

nobody here is all fancy with their spices? maybe a homemade chili powder thread would have spurred a better discussion

I actually upped my spice game a bit last year because I wanted to try making homemade chili powder. Haven't specifically focused on paprika though. Actually been on a smoked paprika kick since I made a veggie chili that called for it. (The same recipe that got me interested in making homemade chili powder.) Nothing fancy, just Whole Foods brand. 

I got a spice grinder off Amazon, some little spice jars from Target, and whole spices from a local Middle Eastern market. Been grinding  pepper, cumin, coriander, cinnamon, and what not for the last year and a half.  I get dried peppers from a local Mexican market when I do chili powder.

[Deej 76748]

I use cajun seasoning instead of paprika on my deviled eggs.

[Gene Parmesan 4002]

18 hours ago, Brisketexan said:

Oh, I literally inherited a bunch of saffron.  It has held up very well for several years.  Some spices last better than others, for sure.

DM me your saffron guy's name.  Mine has been letting me down

[Brisketexan 105039]

21 minutes ago, Deej said:

I use cajun seasoning instead of paprika on my deviled eggs.

Seems that might add more salt than I want.  Don't get me wrong, love me some cajun seasoning, I just make pretty savory deviled eggs to begin with.

12 minutes ago, Gene Parmesan said:

DM me your saffron guy's name.  Mine has been letting me down

The first hit is free, man.

[Deej 76748]

Just now, Brisketexan said:

Seems that might add more salt than I want.

Just a light dusting. You're eating an entire tray of eggs, anyway. 

[jimmyjazz 45877]

I get my saffron at the turmeric store.  50/50 blend of turmeric and paprika, looks similar, tastes similar, and I don't need to take out a second mortgage to buy it.

[elfenix 34221]

1 hour ago, CurlyDumps said:

I actually upped my spice game a bit last year because I wanted to try making homemade chili powder. Haven't specifically focused on paprika though. Actually been on a smoked paprika kick since I made a veggie chili that called for it. (The same recipe that got me interested in making homemade chili powder.) Nothing fancy, just Whole Foods brand. 

I got a spice grinder off Amazon, some little spice jars from Target, and whole spices from a local Middle Eastern market. Been grinding  pepper, cumin, coriander, cinnamon, and what not for the last year and a half.  I get dried peppers from a local Mexican market when I do chili powder.

[VirginiaLonghorn 4767]

A bowl of goulash my son had for lunch one day last week in Budapest …

[WhatTheBuck 28771]

2 hours ago, Deej said:

I use cajun seasoning instead of paprika on my deviled eggs.

Store bought or homemade Cajun seasoning? Is there paprika in it? If it’s homemade, what’s your recipe?

[Chopper 17228]

4 hours ago, jimmyjazz said:

This is the company (based in Austin) that supplies bulk spices to HEB and Central Market.  You can mail order.  They seem to be much more reasonably priced compared to, for instance, Savory Spice Shop.

Raw Essentials (by Southern Style Spices)

Site looks awesome. Loading up a basket.

https://www.diasporaco.com/collections/all#spices Diaspora is my favorite boutique, small batch spice retailer. They created a network of small, organic farmers in India (mainly). Freshest and by far the most pungent spices I've ever tasted or smelled, but it's a small batch operation and everything is seasonal so ya gotta order when they have it.  

fwiw their saffron is awesome and fairly priced but sold out right now

[Celery Man 20929]

2 hours ago, Gene Parmesan said:

DM me your saffron guy's name.  Mine has been letting me down

he hangs out on alvarado street by the pioneer chicken stand

[Celery Man 20929]

5 hours ago, CurlyDumps said:

I actually upped my spice game a bit last year because I wanted to try making homemade chili powder. Haven't specifically focused on paprika though. Actually been on a smoked paprika kick since I made a veggie chili that called for it. (The same recipe that got me interested in making homemade chili powder.) Nothing fancy, just Whole Foods brand. 

I got a spice grinder off Amazon, some little spice jars from Target, and whole spices from a local Middle Eastern market. Been grinding  pepper, cumin, coriander, cinnamon, and what not for the last year and a half.  I get dried peppers from a local Mexican market when I do chili powder.

how has that gone for you? i've been wanting to try making my own chili p as a way of leveling up my enchiladas, but time is not easy to come by these days. I have a post it on the page for the recipe in the Robb Waslh tex mex book.

[irishtexan 11511]

28 minutes ago, Celery Man said:

how has that gone for you? i've been wanting to try making my own chili p as a way of leveling up my enchiladas, but time is not easy to come by these days. I have a post it on the page for the recipe in the Robb Waslh tex mex book.

It's really easy. My HEB stopped carrying dried ancho powder in the bulk spice section and now only carry chili powder blends that are full of a bunch of shit I don't want. I want dried ancho powder only so I buy the dried mi tienda peppers (or any brand of dried peppers), remove the stems and seeds and throw them into a spice grinder until they're powdered. 

[CurlyDumps 4466]

23 hours ago, Celery Man said:

how has that gone for you? i've been wanting to try making my own chili p as a way of leveling up my enchiladas, but time is not easy to come by these days. I have a post it on the page for the recipe in the Robb Waslh tex mex book.

Chili came out tasty, flavors were potent, but I hadn't made much chili pre-grinder so I can't really say how much of a difference it made.