Paprika Powder (Sweet)

The type of paprika (whether sweet, spicy, or smoked) will determine how it is used in cooking. A basic, mild-tasting version will add a pop of color without overwhelming the flavors of the dish and can be added to marinades and rubs or sprinkled over a finished dish like hummus. A paprika with more flavor, like Hungarian and Spanish, takes a starring role in recipes.

Sweet or hot versions are the main ingredient in traditional Hungarian dishes such as chicken paprikash and goulash, contributing significant flavor and a deep red hue to the dish. The powdered spice is added along with other ingredients and cooked over low heat. Spanish smoked paprika will make the most impact in a dish, as the smokiness becomes the predominant flavor, like in a slow-cooked chicken and vegetable recipe or broiled mahi-mahi.

Keep in mind that replacing one type of paprika for another can significantly change the taste of a dish. Most recipes call for simply adding the spice directly to a recipe, but for paprika to fully release its flavor, scent, and color, it should be quickly cooked in a little oil first. (Many Hungarian cooks swear by this step.)