I've tried various different brands of paprika but none seem to have any flavor. Can anyone recommend a kind of paprika that is less bland? For example, I've
Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Span
I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I
Spanish smoked paprika is powerful stuff that can enhance or overpower a dish. How do I judge when, how much, and which type of paprika (Spanish, Hungarian, swe
I’m looking to use paprika extract to flavour a dish, however upon googling it there really is no mention of this extract being used i
I'm trying to perfect my seared and roasted pork loin chops, and I'm hitting a bit of an obstacle. Part of my recipe involves a very light dusting of smoked pap
I live in Africa, but cook with US recipes often. I have found that the locally available chili powder is MUCH more intense than it is in the US. So much so tha
I am planning to make a spice blend, and the recipe I am using calls for south african paprika. Stores near me only have Hungarian paprika. How different are
If a recipe calls for "paprika", what type should I use? Does it mean Hungarian, Spanish, California? Also, what type, Hot, Bittersweet, Sweet?
My homemade mayonnaise is always a little "flat" tasting compared to commercial. Most commercial mayo includes paprika, which I do not. How does one add paprika
I have found some strange strings in powdered ingredients in my kitchen. First time I noticed it in my instant coffee jar and I thought it maybe some kind of wo
What is the difference between cayenne pepper, chilli powder, and paprika powder? They seem pretty similar. Are they interchangeable in recipes? Will it be a bi
I made a stew with garam masala and paprika only(https://www.waitrose.com/ecom/products/bart-ground-paprika/007317-3405-3406). I would have expected it to tast
I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this: Normally this is done by grilling the paprika on
I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canne