Another question about paprika
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Lilith — 2 weeks ago(March 15, 2026 12:18 AM)
Well, that's a bummer. It doesn't give the food at least a slight smokey flavour?
Have you ever heard of liquid smoke? It's one of those flavourings you can add to foods to (allegedly) give it a bit of a BBQ type of taste.
"Your emotional state is not my responsibility." – Warren Smith -
Clever Hans — 2 weeks ago(March 15, 2026 12:27 AM)
liquid smoke is kinda gross when compared to the real thing 🤮
so the moral is, don't ever eat real food
regarding paprika; it's made from bell peppers. you can even make your own by drying them. you can use sweet peppers or not. you can roast them, or not. you can add whatever profiles you like. and they do not have to be from hungary -
Tits Malone, PI — 2 weeks ago(March 15, 2026 12:40 AM)
I have liquid smoke, but have never used it. I don't cook very much.
Maybe I don't put enough paprika in the food. I bought the smoked version for a French fry recipe that called for that and malt vinegar.
Donna/LadyGigi Savige needs to sit her ass down! -
Lilith — 2 weeks ago(March 15, 2026 12:56 AM)
I used it once and absolutely hated it! I may have added too much, too little, or just didn't use it right, but it tasted more like chemicals than giving anything resembling a "smoked" flavour.
One of the reasons I use paprika a lot with baking certain foods, is that
that
is what actually provides a toasty, sweet and almost caramelized taste and texture.
"Your emotional state is not my responsibility." – Warren Smith -
Tits Malone, PI — 2 weeks ago(March 15, 2026 12:59 AM)
Maybe I'm not using enough of it. Usually I'll just sprinkle a little bit on deviled eggs or french fries. I don't really even taste it.
How much of it do you use in a recipe?
Donna/LadyGigi Savige needs to sit her ass down! -
Lilith — 2 weeks ago(March 15, 2026 12:34 PM)
I apply it pretty liberally. It adds flavour but also causes browning and crisping. On my sweet potatoes, it even causes a little caramelization.
"Your emotional state is not my responsibility." – Warren Smith -
Lilith — 2 weeks ago(March 15, 2026 12:53 PM)
Really? Bummer! I am running out of paprika so I just bought another container of sweet paprika. I'm going to have to try the smoked. What kind of quality does it bring? How much "smoke" are we talking about? How heavy is it?
"Your emotional state is not my responsibility." – Warren Smith -
元才 — 2 weeks ago(March 15, 2026 02:00 PM)
Sweet paprika is mild and sweet while smoked paprika is savoury, complex and noticeably smoky Lilith. I's almost a completely different spice if you were to consider them next to each other
There's room for both (And the picante variety too) but the sweet stuff is mostly fruity, the smokey stuff is the scaffolding you can build all sorts from and the spicy stuff is a really lame Cayenne pepper and if you were building on either of the other paprikas I'd suggest Cayenne for the spice, less being more rather than having more of the picante paprika to being it up
But, as with most things, personal tastes vary and maybe a different set of seasonings will work better for you
I'm doing a Tuscan bean soup today and smoked paprika is right at the heart of it