Paprika
Also called pimentón
Paprika is powdered dried peppers; its flavor and color dissolve best in fat.
Flavor profile
Aroma: sweet pepper, smoky, earthy
Good to know
Origin: Central America via Spain and Hungary
Forms: sweet, smoked, hot
Storage: Keep in a sealed tin away from light and heat; it fades to dull red in about 6 months.
How to use paprika
Bloom in fat
Stir into warm oil for 10 to 15 seconds. The colorful compounds are fat-soluble and spread through the dish.
Pick the type
Sweet for color, smoked for a bacon-like depth, hot for heat.
What goes with paprika
- Chicken thigh. Paprika's fat-soluble color and sweet-smoky flavor spread through chicken fat.
- Tomato. Tomato's acidity balances paprika's rich, sweetly heated flavor.
- Garlic. Garlic's intensity amplifies paprika's aromatic spices.
- Olive oil. Olive oil spreads paprika’s color and flavor evenly across a dish.
- Shrimp. Paprika's smokiness contrasts shrimp's sweetness.
- Crab. Paprika adds smokiness, amplifying crab's sweet, briny taste.
- Bell Pepper. Paprika is dried ground sweet pepper, so it deepens fresh bell pepper's own sweet flavor.
- Onion. Paprika's mild sweetness and color pair with sweet cooked onion in goulash.
- Pork Shoulder. Paprika's mild sweet heat colors and seasons pork in rubs.
- Potato. Paprika's mild sweet heat seasons roasted potato.
Mistakes to avoid
- Scorching it in hot oil, which turns it acrid and brown.
- Using old, dull paprika and expecting flavor.
Ideas for tonight
- Rub smoked paprika on chicken thighs.
- Stir into scrambled eggs with butter.
- Dust over roasted potatoes with olive oil.
Paprika: questions
What does paprika taste like?
Paprika is powdered dried peppers; its flavor and color dissolve best in fat. Its strongest notes are warm, sweet, earthy, smoky, with an aroma that is sweet pepper, smoky, earthy.
What goes well with paprika?
Paprika pairs best with chicken thigh, tomato, garlic, olive oil, shrimp. Paprika's fat-soluble color and sweet-smoky flavor spread through chicken fat.
How do you use paprika in cooking?
Bloom in fat: stir into warm oil for 10 to 15 seconds. The colorful compounds are fat-soluble and spread through the dish.
How should you store paprika?
Keep in a sealed tin away from light and heat; it fades to dull red in about 6 months.
What is the most common mistake with paprika?
Scorching it in hot oil, which turns it acrid and brown.
