What is Paprika?

Paprika is a spice originating from North America.  It is a ground spice made from different types of dried sweet capsicum plants, more commonly known as pepper plants.  The types of peppers used to make paprika include bell peppers, chili peppers, red peppers, cayenne peppers, and other kinds of peppers.  The spice is bright red when finely ground into powder.  There are different kinds of paprika, including spicy, smoked, and sweet, but plain paprika is extremely common.

What Does Paprika Taste Like?

Some people describe paprika as not having much or any taste at all.  Others think it has a little heat and a mild, sweet flavor.

How Do You Eat Paprika?

Since paprika has a mild taste, many people use it as a garnish over cod or deviled eggs.  Paprika is a spice, so it is stirred into other foods.  Paprikash, a popular Hungarian dish, uses generous amounts of paprika.  Chicken is commonly paired with paprika to add color and flavor.  Paprika is often stirred into goulash, simmered into soups, and mixed into tomato-based sauces for extra flavor.  Paprika is often paired with roasted potatoes and other vegetables.  It is frequently mixed with other spices to make homemade spice blends or meat rubs.

Where Can You Buy Paprika?

Paprika is found in the spice aisle of the grocery store.

How Do You Store Paprika?

Store paprika in a sealed, airtight container, such as its original spice jar, and leave it in a cool, dry place.  For longer storage, transfer paprika to a dark-colored container to protect it from light.

Fun Fact About Paprika

Paprika comes in 8 different grades in Hungary, ranging from noble sweet to strong.

Did You Know?

The word “paprika” has roots in Hungary where paprika is an extremely popular spice.

Recipes Using Paprika

Classic Deviled Eggs

Make this classic egg appetizer quickly and using just a few ingredients. Slice hard-boiled eggs in half lengthwise, separate the yolk from the white, and set the yolks aside in a bowl. In the bowl with the yolks, add mayonnaise, mustard, seasoned salt, pepper, and chopped parsley. Combine the ingredients with a fork, mashing the egg yolks while incorporating them into the other ingredients. With a small spoon or a piping bag, fill the egg whites with the mixture, and top with a pinch of paprika.,

Roasted Potatoes

These potatoes make a quick side dish that goes great with a variety of different meals. In a large bowl, toss diced potatoes with olive oil, garlic salt, paprika, and pepper. Place the potatoes on a baking sheet lined with aluminum foil and roast the potatoes at 425 degrees for 20 minutes or until the potatoes are tender. Feel free to make other variations by adding parmesan cheese, dried herbs, or using sweet potatoes instead.

Garlic and Paprika Chicken

To make this easy paprika chicken, start by heating olive oil in a saucepan. Add minced garlic, paprika, chopped oregano, and chopped parsley. Cook the mixture for about a minute until the garlic is fragrant, but not browned. While the oil cools, season chicken legs with salt and pepper. In a bowl, toss the chicken pieces and the oil together until the chicken is fully coated. Bake them in a baking dish until the chicken is cooked through and crispy on the outside.

Cauliflower Tacos

Give taco night a vegan spin with these cauliflower tacos. In a small bowl, combine paprika, olive oil, cumin, and garlic to make a spiced oil. On a baking sheet, arrange small pieces of cauliflower and season with the spiced oil, salt, and pepper. Roast the cauliflower at 450 degrees for 30 to 40 minutes, flipping once. To assemble the tacos, take warm corn tortillas and top them with the cauliflower, sliced avocado, cilantro, onion, and lime juice. Add diced jalapeños or a serrano chile salsa verde for some spice.

Paprika Rice

Add some flavor to your rice with garlic, chicken bullion, and paprika. In a small saucepan, sauté garlic and olive oil until fragrant. Add in washed and strained white rice, and cook until the rice is slightly toasted. Add in chicken bullion, paprika, and water. Cook until the rice absorbs the liquid and it is tender.