Keeping a good selection of spices on your spice rack or in your kitchen cupboard is a fantastic way to add various flavours to your cooking and experiment with the dishes you make. Each spice has a unique flavour; some are associated with specific cuisines, while others are used internationally in dishes from across the globe. Two spices you might keep in your cupboard are paprika and smoked paprika. You may have wondered where each of these spices comes from and what the difference is between the two. Here is the difference between paprika and smoked paprika and how you can use each of the spices.
What Is Paprika?
To understand the difference between paprika and smoked paprika, you must first understand each of the spices. Paprika is a ground spice that is made from mixed dried peppers. Some of the peppers included are cayenne peppers, chilli peppers, sweet peppers, Aleppo peppers, and poblano peppers.
Paprika can vary in heat and flavour, depending on the ratio of each of the different pepper varieties used to create the powder. Therefore, sweet paprikas, regular paprikas, and hot paprikas are available. The importance of using the right paprika to get the best flavour in your dish is one of hot cooking tips, and each type is suitable for different dishes.
The Central Mexicans were the first people to make paprika. In the 16th century, Spanish explorers exported paprika to Spain for the first time. The spice then spread to other areas of Europe, such as Hungary, where it now features as an ingredient in Hungarian cuisine. Not only do the Hungarians use it as an ingredient in their dishes, but they also use it to season food in the same way people use salt and pepper. Later, the spice travelled to Asia and Africa.
Varieties of the Spice
In addition to paprika’s different heat levels, some common paprika variations have become associated with specific countries.
- Regular paprika: Also known as basic paprika, regular paprika is the most common form of the spice and the one most widely available in stores internationally. It has a mild flavour with no extremes in heat or sweetness.
- Spanish paprika: Also known as pimento, Spanish paprika is available in three varieties. Dulce is a sweet and mild form of the spice, while agridulce has a bittersweet flavour. The third variety is pimento de la vera, which is infused with a smoky flavour when the chilli peppers are dried over oak fires.
- Hungarian paprika: Although it is available in other parts of the world, Hungarian paprika is the national spice of Hungary. It is used in many of the nation’s best-known dishes. There are eight variants of Hungarian paprika that vary in flavour and heat. The most common variety, and the most widely exported to other countries, is Bole Sweet, also known as Edesnemes. Noble Sweet is a sweet yet pungent variety of paprika that is usually bright red.
What Is Smoked Paprika?
Smoked paprika is also made from dried chillies, although the drying process is different as it is dried over fires for s smoky flavour. It is this process that creates the difference between paprika and smoked paprika. It has a similar flavour to cayenne pepper.
Key Points: What Is the Difference Between Paprika and Smoked Paprika?
Other than the drying process, there are also some key differences between paprika and smoked paprika. These include:
- Heat: Regular paprika is a mild spice, while smoked paprikas can range significantly in heat from mild to medium to hot.
- Flavour: Smoked paprika has a richer, heartier flavour than paprika. However, the range of difference varies depending on the different paprika varieties. There is a distinct flavour of the smoke from the drying process.
- Uses for paprika and smoked paprika: Regular paprika is often used as a garnish to add colour, a mild flavour and visual appeal to a dish. For example, people often use it over devilled eggs or potato salads. People use the smoke variety in hearty dishes from across the globe, such as Spanish stews, chilli con carne, and Hungarian beef goulash. It is also a common ingredient for BBQ dishes to enhance the BBQ flavour.
The Final Verdict
Although paprika and smoked paprika contain the same primary ingredient, the production process differs. The two spices also have different heat levels and flavours, which means they are suitable for different meals. Therefore, it makes sense to have both spices in your store cupboard due to the difference between paprika and smoked paprika. If you have some suggestions for using these spices, leave your ideas in the comments section below.