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Where do you get your paprika?

I just found my Aunt's recipe for chicken paprikash. There's a notation at the bottom to use "best quality Hungarian paprika, half sweet and half hot." The word is that the Szeged brand has declined recently and is actually poor quality Chinese being passed off as Hungarian. What do you use? And do you use both sweet and hot? (Not smoked)

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  1. Penzeys, of course. I use loads of both sweet and their half-sharp in my Hungarian goulash.

    6 Replies
    1. re: shoo bee doo

      OK thanks much.

      One more question. I just ordered some Kolonleges paprika from Penzy's, both the sweet and half hot. They do not sell a "smoked paprika" which seems to be used a LOT in recipes the last few years. I bought some domestic a few months ago and it was awful. I understand that Spanish smoked paprika is what I want?

      If you also use the popular "smoked paprika" what kind/brand do you use and what kind of dishes do you use it in? Can you really tell a big difference?

      1. re: ItalianNana

        My Penzey's is labeled "Paprika Smoked Spanish Style"

        1. re: ItalianNana

          I only use smoked paprika in dishes that lend themselves to a smoky taste, such as grilled meats, fish or vegetables. Or barbecue sauce. Even chili or baked beans. I know others use it in a larger variety of foods, but that smoke smell and taste is pretty distinctive.

          1. re: jmcarthur8

            Yeah, I don't think I want to use smoked in chicken Paprikash or goulash. But I don't have any experience with it and am anxious to try it.

            I did just now see the Penzey's smoked Spanish listed. Will have to order.

        2. re: shoo bee doo

          +1 on Penzeys. Ever since I found them (with tips from other CH's) plus the fact that they put in a store about 2 miles away from me, I don't buy from anywhere else.

          1. i brought some back from Spain.

            But otherwise Penzey's absolutely. Their paprika sings!

            4 Replies
              1. re: foodieX2

                Penzey's here, three. I also love their vanilla, Vietnamese cinnamon, and cumin.

              2. re: C. Hamster

                i'm curious if any of you have ever compaired Penzey's sweet Hungarian to The Spice House's?

              3. I only use sweet. Smoked things are usually too smoked for me.

                1. I use Penzeys for the sweet and hot Hungarian. For smoked Spanish paprika I typically go with World Spice Merchant - its called Smoked Sweet (Paprika de la Vera).

                  Both companies sell both. I can't really explain why I buy 2 from the 1 and 1 from the other. I think I started getting the Pimento de la Vera from World Spice Merchants and simply stayed loyal because I liked it just fine. I'm sure Penzey's smoked is great, and World Spice Merchant's Sweet and Hot Hungarian are also.

                  1 Reply
                  1. re: Ariadanz

                    A friend of mine from Kentucky gave me some Bourbon Smoked Paprika from Bourbon Barrel Foods. Amazing stuff, perfect on a roast chicken.

                  2. Right now I've using Pimenton El Angel, Kalustyan's Smoked, and Frontier regular. I've always had good stuff from Penzey's too, although now that they're not in NYC anymore I have less of all their spices. Some of the worst paprika I ever had by the way came from Agata and Valentina's - stale and chalky.