On 2015-05-10 13:08:31 +0000, Cindy Hamilton said:

> On Saturday, May 9, 2015 at 9:46:27 PM UTC-4, Glutton wrote:
>> Started making a salad which called for paprika--sweet, not hot.
>>
>> I have one large container of "Paprika" and another of "Parika Smoked".
>> What is the assumed "regular" of paprika?
>
> If the container labeled "paprika" is one of the mass-market grocery
> store brands (McCormick, Spice Islands, etc.)--assuming you're in
> North America, which I seem to recall you are--then that's probably
> sweet paprika.
>
> Taste it. If it doesn't taste hot, then use it. Frankly, I don't
> think sweet paprika adds much except color (unless the recipe calls
> for quite a bit of it).

That was my general take-away. I tasted it and it had a very light
initial sweetness and no heat. So I will now assume that any reference
to paprika (without modifier) means "not spicy".

The smoked one had much more personality, but obviously that kind of
personality won't just go anywhere.

> On the other hand, if you taste it and it's not as hot as cayenne,
> but still perceptibly hot, then using it would make the salad
> slightly different, but perhaps still good. That's a judgment call
> for you. I'm a recovering chilihead, and still sprinkle a little
> cayenne on deviled eggs.


--
Food good! Fire BAD!! - Frankenstein's Monster