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1.What is Sweet Paprika?

Sweet paprika is a ground dry spice made from sweet, bright dried red peppers. It’s not spicy, rather sweet paprika is fruity, a little tart and bitter, and of course, pleasantly sweet. It’s one of the most heavily used spices in Hungarian cuisine and the best sweet paprikas are sourced from there. If you’re making Hungarian classics like goulash and chicken paprikash, you can expect to be reaching for sweet paprika. Outside of Hungary, sweet paprika doesn’t get quite as much attention as it deserves and it’s often simply used as a garnish or coloring agent in dishes.

2.What Makes Sweet Paprika Different?

Head to the spice aisle in any grocery store and you’ll be greeted with jars labeled simply as “paprika”. Unless there are any other indicators, “paprika” is the same as sweet paprika. They can be used interchangeably, with one major caveat: Seeking out a jar labeled “sweet paprika” rather than settling for “paprika” usually means you’ll be rewarded with much better flavor. Basic paprika from the grocery store tends to be so mild in flavor it’s uninteresting. It’s best used for its color alone, as a garnish for deviled eggs or hummus. Jars labeled “sweet paprika”, however, often hail from Hungary, and because they take their paprika seriously, you’re in for a much more vibrantly flavored spice.

3.What Does Sweet Paprika Taste Like?

Sweet paprika is mild in flavor, with pleasant sweetness, a touch of tart fruitiness, and a little bit of bitterness.

4.How is Sweet Paprika made?

The spice sweet paprika is made by using one or more variations of dried capsicum, also known as bell peppers. It is used as an ingredient in cooking in a number of cultures throughout the world. In some languages, "paprika" means the pepper itself. There are many varieties of paprika, ranging from mild and sweet to smoky to hot and pungent. Sweet paprika is the most common form of the spice and is often just labeled paprika. Sweet paprika is made by removing the seeds of specific types of red or orange bell peppers, then drying them under the sun, in ovens, or over fires before grinding them. The result is a bright red or orange powder used to spice or accent dishes. More pungent or hot paprika can be identified by its pale red or brown color.