Sweet Hungarian Paprika


 
C

Craig Cole

TVWBB Fan
I usually use paprika from the grocery store but a lot of my recipes say Sweet Hungarian. I ran out of my paprika and need to replenish my stock, so I figured I would try and find this. I have a smoke coming up this weekend, so I can't order it online.

Does anyone know of local suppliers/stores who sell this Hungarian Paprika?? I live in the mid-Atlantic (Eastern WV).
 
Me, I never use paprika of any kind in rubs for barbecue. It's rather subtle flavor does not stand up to long dry cooking. There are much better chilies to use that don't have that problem.

That said, quality paprika is usually not to be found in most grocery stores, even if Hungarian. On occasion I'll come across a store that sells Szeged paprika (in a rectangular can, like Coleman's mustard, but mostly red in color). The quality is decent - but it will be lost if used as a Q rub.
 
Yep, this is one of the things I've learned from Kevin.

I think I'm only using paprika for chicken seasoning now, when it comes to smoking. You might try some ANCHO chili powder in place of the paprika in a rub. It's really quite mild, so you can almost sub it for the paprika.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Me, I never use paprika of any kind in rubs for barbecue. It's rather subtle flavor does not stand up to long dry cooking. </div></BLOCKQUOTE>Hungarian Paprika has a bit more bite and flavor to it. I use it in a *lot* of things where I don't want the kind of heat I get from Cayenne.

A grocery or market that caters to various ethnic groups is more likely to carry it than a chain supermarket. Or check the ethnic food section in a supermarket. It's not too hard to find around the far west Chicago 'burbs.
 
Hungarian paprika is certainly better than, say, paprika from California - but there are much better chilies to use than paprika if you are looking for chile flavor. Cayenne, not having much in the way of flavor, only heat, is not one of them. Ancho, cascabel, guajillo, or my favorites, Aleppo and aji amarillo, have full, rich flavor that stand up to long dry heat cooking, unlike paprika.

I have many different Hungarian paprikas I get directly from Hungary. I do not use them for barbecue though. To me, it's wasted there.
 
That's interesting information, Kevin.

Can you tell me anything about smoked paprika I see in the stores? I haven't tried it myself and I'm wondering if I'm missing anything.

Apologies to the OP for the thread drift and I hope you found a reasonable answer to your question.

thanks,
hank
 
It's funny seeing the comments about paprika in rubs, although I agree, it's generally used for color more than flavor. And it's a primary ingredient in most rub recipes.

That said, I agree with the others about using something with more flavor. We don't need the color. I also kike to use ancho chili powder but my favorite for flavor is chipotle chili powder, but the trade off is a lot of heat so be careful. I usually won't use any cayenne if I use chipotle.

As far as Hungarian paprika, I actually found it at my local Kroger grocery store. I've looked before and never could find it. The regular "paprika" is almost tasteless and only good for color. Hungarian actually does have some flavor. I did not find it in the small bottles with the other spices, it's in a bigger rectangle metal container like Old Bay or others.

@Hank. I have smoked paprika as well but I tend not to use it in rubs. You should try it to know if you personally like it, but for me, it's too much smoke flavor for meat that's going to be smoked. It's very smokey!!
 
HUngarian paprika has superior flavor - especially if from one of the quality producers - to much of the other paprika one sees, but it's not worth wasting in a rub as its flavor won't last, ime.

I love Spanish smoked paprika. I do not use it (or chipotle) in rubs for Q as I am adding smokewood anyway. I do use it in rubs for fast cooking grilled items - the foods that will not cook long enough to pick up much smoke flavor. It (and chipotle) are great mixed into mayonnaise, to season vegs (chipotle is especially nice with sweet potatoes), etc.
 
I also am a big smoked paprika fan. I especially love it in home made sausages as well as potatoes, sliced thin coated in olive oil and salt and then smoked paprika and baked until crisp. Really really good.

As for "regular" paprika I'm not much of a fan in most things, I find there are much more flavorful peppers you can use as mentioned above. Once you start making chile powders you'll never go back!

Clark
 
Ancho has become my new favorite spice over the past year, but I am looking for something to give me the red I got from the paprika (chicken).

Since the flavor is lost, could I still use the paprika and add the ancho as well ?

That or could someone else think of some other spices that give the red I am looking for ?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell:
Since the flavor is lost, could I still use the paprika and add the ancho as well ?
</div></BLOCKQUOTE>

I don't see why not, but them again, I am probably more liberal in my use of spices.

Penzeys
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell:
Ancho has become my new favorite spice over the past year, but I am looking for something to give me the red I got from the paprika (chicken).

Since the flavor is lost, could I still use the paprika and add the ancho as well ?

That or could someone else think of some other spices that give the red I am looking for ? </div></BLOCKQUOTE>

Sure, You'd be surprised at what all I'll end up with in a rub sometimes. I have to make sure I haven't cracked open the first beer yet!
 
Also try Aleppo (Penzey's and World Spice ) and aji amarillo, mirasol and limo ( Sweet Freedom - some available whole, some both whole and powdered).

You can certainly use paprika for color, other chilies for flavor. You'll have to play with proportions to get the color you seek.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell:
Ancho has become my new favorite spice over the past year, but I am looking for something to give me the red I got from the paprika (chicken).

Since the flavor is lost, could I still use the paprika and add the ancho as well ? </div></BLOCKQUOTE>

Even IF all the flavor of good Hungarian paprika is lost in the relatively short time and light smoke of a chicken cook, I'd suggest still using it for color, like they did in PLOWBOYS YARDBIRD.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Hungarian paprika is certainly better than, say, paprika from California - but there are much better chilies to use than paprika if you are looking for chile flavor. Cayenne, not having much in the way of flavor, only heat, is not one of them. Ancho, cascabel, guajillo, or my favorites, Aleppo and aji amarillo, have full, rich flavor that stand up to long dry heat cooking, unlike paprika.

I have many different Hungarian paprikas I get directly from Hungary. I do not use them for barbecue though. To me, it's wasted there. </div></BLOCKQUOTE>

Great chile tips. I'm going to try these. Thanks.
 
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