Paprika (What is this?)

Bob in St. Louis

Bob in St. Louis

Babbling Farker
Joined
Jul 31, 2012
Messages
2,916
Reaction score
20,613
Points
0
Age
54
Location
St. Louis Missouri
Hey all,
A gal at work was given this three pack of paprika without much background to where it came from or the exact difference between the three flavors.
I was hoping y'all could help out. She offered one bag to me as a gift "my choice". I chose the white one as it "appears" more spicy.
That worked out great as that was her least favorite.
Our most specific question is, what's the difference between the red and green bags?

Thanks!!



 
1 sweet red dried peppers, 1 sweet green dried peppers, and one hot dried peppers, most likely red?

What im trying to say is, does the bag represent the color of the dried, powdered peppers?
 
Ahh, good question. The only bag we opened was the white one (the one I took) and the paprika is fire engine red (like you'd expect paprika to be)..

EDIT: Thanks Steve, I'll check it out! :)
 
Yes it is Titch, a lot of rubs have it in them. I use a smoked one for chili also.
 
Heat levels range from édes (sweet, mild) to félédes (semi-sweet, medium-hot) to erös (hot). Füszer on the package just means "spice," and orlemeny means "powder." What's important is the type of paprika you choose.

Különleges (Special): The brightest red paprika of all, with a good aroma and very mild, sweet flavor.
Édesnemes (Noble Sweet): Bright red in color but with only a mildly spicy flavor. Most of the paprika exported to the rest of the world is this type.
Csípmentes Csemege (Delicate): Mild-tasting, richly flavored, light- to bright-red paprika.
Csemege (Exquisite Delicate): Similar in color and aroma to "Delicate," but with a slightly spicier taste.
Csípös Csmege (Pungent Exquisite Delicate): Similar in color and aroma to Delicate and Exquisite Delicate, but a bit spicier in flavor. One of the most popular of the hotter varieties of paprika in Hungary.
Félédes (Semi-Sweet): Medium-hot paprika.
Rozsa (Rose): Paler-red in color, with a strong aroma and hot-spicy taste.
Erös (Hot): The hottest variety, pale rust-red to light brownish-yellow in color.
 
Wow, that's much more info than I expected!!!
So... pardon my ignorance, I still can't find the differentiation between the green and red.
Obviously I'm missing something?
 
Bob in St. Louis said:
Wow, that's much more info than I expected!!!
So... pardon my ignorance, I still can't find the differentiation between the green and red.
Obviously I'm missing something?
Click to expand...



dried bell peppers = paprika

Different color peppers and different varieties of bell peppers produce different flavor/heat amounts.
Maybe the red is from red bell peppers and the green is from green bell peppers?
 
Quick try to translate shows osztalyu means class A and the green has edesnemes which is sweet noble. What's the difference? I don't know, ask some Hungarian.:biggrin1:
 
so according to what has been posted, the green is:

Édesnemes (Noble Sweet): Bright red in color but with only a mildly spicy flavor. Most of the paprika exported to the rest of the world is this type.
Csípmentes Csemege (Delicate): Mild-tasting, richly flavored, light- to bright-red paprika.


and the white is:

Édesnemes (Noble Sweet): Bright red in color but with only a mildly spicy flavor. Most of the paprika exported to the rest of the world is this type.

Csípös Csmege (Pungent Exquisite Delicate): Similar in color and aroma to Delicate and Exquisite Delicate, but a bit spicier in flavor. One of the most popular of the hotter varieties of paprika in Hungary.

and the red bag: (basically its a sweet blend)

Csípmentes Csemege (Delicate): Mild-tasting, richly flavored, light- to bright-red paprika.
 
SirPorkaLot said:
dried bell peppers = paprika

Different color peppers and different varieties of bell peppers produce different flavor/heat amounts.
Maybe the red is from red bell peppers and the green is from green bell peppers?
Click to expand...

Bob in St. Louis said:
REALY!?!?!?! :shocked:
I didn't know that. Huh... interesting. Thanks!
Click to expand...

From the link that Sako provided:

"Many different kinds of peppers are cultivated in Hungary, including those grown specifically to be dried and ground into paprika. These include several kinds of long red peppers commonly used for making the milder paprikas, and small round red "cherry peppers" used for some of the hotter varieties of the spice."

Based on this as well as the pictures on this page, they don't appear to be bell peppers:

http://europeantraveler.net/archives/taste-of-europe/paprika.php
 
I use a lot of smoked hot paprika. Great stuff. Paprika goes in everything, and if you have ever had a great Chicken Paprikash you'd know why.
 
When I was growing up in Oklahoma, my family didn't even keep black pepper on the dining table. We did, however, have two varieties of paprika: rip-your-tongue-out hot, and mild/sweet. My dad always ordered it in from somewhere, as it sure as hell wasn't local to our not-one-traffic light-in-the-whole-town town. It's not like we're Hungarian or anything. Dad could be a bit "different"....in good ways.
 
Moose said:
From the link that Sako provided:

"Many different kinds of peppers are cultivated in Hungary, including those grown specifically to be dried and ground into paprika. These include several kinds of long red peppers commonly used for making the milder paprikas, and small round red "cherry peppers" used for some of the hotter varieties of the spice."

Based on this as well as the pictures on this page, they don't appear to be bell peppers:

http://europeantraveler.net/archives/taste-of-europe/paprika.php
Click to expand...



It is my understanding the the vast majority of commercially available paprika in the US comes from the red bell pepper.
There is Spanish and Hungarian varieties that probably use other peppers as well

https://en.m.wikipedia.org/wiki/Paprika
 
Paprika is a chile and therefore a legal ingredient to put in chili. :p
 
You must log in or register to reply here.

Similar threads

cayenne
Vacuum Sealers: Need Recommendations (Brand, External vs Chamber, Bags)...?
2
Replies
39
Views
2K
cayenne
cayenne
J
Food Safety Question
Replies
16
Views
3K
Bob O Q Shawtee
B
S
Equipment switcharoo (warning, stupidly long and likely boring!)
Replies
10
Views
384
DBBQ
D
B
Cooked a choice brisket from costco this weekend
Replies
8
Views
2K
rexster314
R
Moose
• First Try at New Jersey Boardwalk Style Pizza
2
Replies
25
Views
2K
Chett. L
Chett. L
Back
Top