"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, On Tue 01 Aug 2006 11:44:40a, Mordechai Housman was muttering
> about...
>
> > "Helen Harrand" > wrote in message
> > . ..
> >
> >> I just wrote it a second ago and I have to say, I bought some Penzy's
> >> half sharp paprika while I was in Arizona and cut it half and half
> >> w/some that I
> >> had left over (paprika gets used up FAST around here w/that dish so
> >> it's always fresh) and that half sharp was SHARP!!! I'm glad I cut it.
> >> It gave a great SNAP on the tongue but I know know how sharp the
> >> half-sharp is! Add
> >> a tablespoon or so if you have it!
> >
> > Whoa! There are TWO different types of paprika? I never knew this. Can
> > you please explain?
>
> There are at least six classes or types of paprika ranging from delicate
> to hot, as well as smoked paprika. The degree of hotness is governed by
> the type of pepper used. In the US there are really only two major types
> available in most places, sweet and hot. Smoked is often available in
> specialty shops. Many consider that the best paprika comes from Hungary,
> although Spain and California also produce large quantites.
>
> --
>
> Wayne Boatwright
> __________________________________________________ ________________________
>

Penzey's carries the half sharp, smoked and at least one or two kinds of
"regular" stuff. It's good!

helen