Paprika. How to get the Best Flavour

Author: Shelley Bennetts   Date Posted:1 August 2018 

Paprika is a great chilli alternative when cooking for people who can’t tolerate much spicy heat. The secret to unlocking the flavour of Paprika lies in the cooking process. It’s not rocket science, but if you want to know how to get the best flavour out of Paprika there are a couple of things worth knowing. If you are using Paprika as a garnish for uncooked food, then what you taste on the tip of your finger is the flavour you’ll get. But when cooking with Paprika, you can still expect the colour and flavour to intensify.

Three Main Types of Paprika 

There are so many different types of Paprika, as many as there are different types of chilli peppers. Every growing region, every soil type and climate will create variations. Of the 3 main types of Paprika, Sweet, Smoky and Hot, there are endless variations. I will focus on Pure Food Essentials’ Organic Kashmiri Sweet Paprika here. 
Our Paprika is the ‘sweet’ type, but the word ‘sweet’ is used only to differentiate between ‘Smoky’ and ‘Hot’ types. Sweet Paprika is also referred to as just Paprika or Regular Paprika. But, Kashmiri Sweet Paprika is far from ‘regular’ or plain. Being a Kashmiri pepper means that it’s made from peppers that have a bit of a bite, so you can expect a spicy zing.

Cooking with Paprika 

It’s worth using the ½ rule. When you’re using a new Pure Food Essentials spice, always start with ½ the amount that you think you’ll need. You can always add more, but you can’t ever take it away. Like all our spices, this organic Kashmiri Sweet Paprika is full of flavour and colour, so a little bit goes a long way.
When cooking with any Paprika, make sure there is always a liquid component, otherwise your Paprika will burn almost instantly, stick to the pan and create a bitter taste. Leaving it for a few seconds over heat can turn it from delicious to unpalatable. So, add Paprika in the middle to the end of cooking, unless the recipe specifies otherwise. This keeps the Paprika from being exposed to high temperatures for too long.

How Hot is Paprika?

Paprika is mild on the chilli heat scale. It adds a mild zing to cooked food, and a little tingle on the tongue when used as a garnish. If you want your dish to have a paprika flavour, but want it with a little more heat, add a little chilli powder as well. At 19,200 Scoville Heat Units (SHU) our chilli will give the dish added kick. Or, if you’re feeding those who love it hot, hot, hot, then add a little of our cayenne pepper. But, do be careful. It packs 62,500 SHU!  If you want to know more about the heat factor of chillis, read about the Scoville Heat Unit scale.  

You can also use paprika anytime you want to give your food a red tint. Tandoori chicken is a good example. Paprika will give the dish a reddish colour with just a little spiciness. These simple to make Sweet Potato Chips are a good way to start experimenting with our Paprika.  more

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