<snip>

> >> >
> >> > 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!
>
> Yes, Penzey's paprika *is* good. I have the sweet and the half sharp. I
> don't care for smoked paprika, but then I don't care for too many smoked
> spices.
>
> I used a lot of sweet paprika and buy, locally, large containers of "Pride
> of Szeged" brand Hungarian sweet paprika.
>
> --
> Wayne Boatwright
> __________________________________________________
>


I went to add the container of Szeged that I had (for not too long of a
time; a month or two tops) and it was full of cobwebs..........

EWwwwwwwwwwwwwww....makes my skin crawl. Needless to say I threw it out and
got some more.

bleah,
helen