What is the difference between paprika and smoked paprika

Paprika's sweet, fruity pungency complements most meats and vegetables, and low-key ingredients like potatoes and chicken showcase its flavor especially well. Smoked paprika has greater intensity and works well in more robust dishes. It's often used in spice rubs to give meats a barbecue-like savor, but also lends a rich flavor to soups and stews.

Smoked paprika is especially effective for seasoning rich pork, heavily seasoned sausages or strong-tasting game meats. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong. A Rosy Glow Hungary and Spain are the major producers of paprika, and the spice figures largely in signature foods of both countries.

Turns out, I was wrong. Paprika in its simplest form is made from grinding sweet pepper pods to create the iconic bright red powder. But depending on the variety of paprika, the color can range from a bright orange-red to a deep blood red and the flavor can be anything from sweet and mild to bitter and hot.

Be careful to purchase the right kind of paprika for your dishes, and store the spice in a cool, dark place for up to six months. Typically just labeled as paprika, this spice adds vibrant color to any dish. It can be sprinkled as a garnish over deviled eggs or potato salad, or used as a flavoring for meat rubs. It has a sweet pepper flavor, without any heat.

If a recipe doesn't specify the type of paprika, we recommend using this kind. Sweet paprika provides a sweeter flavor to calm down the heat, but smoked paprika will add a delicious, subtle smokiness. We generally don't recommend substituting in hot or smoked paprika. Hot paprika is the Hungarian variety of paprika, and is generally accepted as superior to the rest. It imparts a smoky flavor to the dish that may or may not add a spicy heat as well.

In addition, to sweet, hot or smoked, you may come across the spice labeled Hungarian or Spanish. These can range from sweet to hot and can be smoked as well.

Read the label to understand the flavor profile. Note that substituting one type of paprika for another will yield very different results than the recipe intends. Store paprika with other dried spices in a dark, cool place without heat or moisture. A cabinet above the stove or dishwasher will likely lose their flavor fast. Make room in the pantry for all types of paprika.