Paprika is a ground spice made from dried red peppers of the Capsicum family. Its flavour ranges from sweet and mild to hot and smoky, depending on the pepper variety and processing method. Paprika is widely used in Hungarian, Spanish and many other cuisines for colour, aroma and seasoning.
Hungarian paprika is sold in several styles, from delicate and sweet to hot. Spanish pimentón may be sweet, bittersweet or hot; pimentón de la Vera is traditionally smoked, giving it a distinctive smoky flavour.
Example: use Hungarian paprika in goulash, sweet paprika in spice rubs, or smoked pimentón in chorizo-style preparations and roasted vegetables.
Chef’s tip: bloom paprika briefly in fat over moderate heat, but avoid scorching it because burnt paprika becomes bitter.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
