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

"Glutton" > wrote in message
news:2015050918462240811-nospam@thanksorg...
> 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?

I would say that it's neither. Regular has a slightly hot taste. Sweet
does not. The sweet that I have comes in a metal can. It's the only sweet
kind I have ever seen. Not all stores seem to sell it.

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).

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.

Cindy Hamilton

On Sat, 9 May 2015 18:46:22 -0700, 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?

Your big, container labeled "paprika" is the one they're talking
about. Frankly, I don't think it matters. If you want a smoky flavor
in your salad, use the smoked one. If you don't, then use the other
one.

--

sf

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