Paprika / Pimentón

Paprika is a bright red mild sweet pepper that is carefully roasted and ground into a brilliant red-orange power. The sweetest versions lend more of a bold color to dishes rather than a bold flavor.

Hungarian paprika is graded into six classifications that are distinguished by the quality of the pepper, the amount of capsaicin containing seed and membrane included, as well as the grind and color.

• Exquisite Delicate - made from the mildest peppers with the richest color. By using only the ripe flesh of the pepper this paprika is sweet and mild.
• Delicate -a slightly lighter color than Exquisite Delicate, with a slightly stronger flavor that still remains free from the heat of capsaicin.
• Nobel-Sweet - the most common variety of Hungarian paprika exported. It is prized for its bright red color, smooth flavor and rich aroma. The fuller flavor comes from grinding some of the pepper seeds with the flesh. To avoid any heat from capsaicin the seeds are washed before processing which removes the chemical that can transfer to the exterior of the seeds from the membrane the seeds attach to.
• Semi-Sweet - a hint of capsaicin adds a warm delicate heat to this variety.
• Rose -lighter in color with a noticeable heat.  Rose paprika is made from the entire pepper, but does not include the stem.
• Hot - a darker browner shade of red and a much more pungent flavor.  Whole peppers that did not meet the grading standards for the other categories are ground to make Hot paprika. The grind is a courser texture as well.

Spain is equally proud and just as famous as Hungary for paprika production. Spanish paprika is called pimentón (pi-men-TON) and comes from a round pepper rather than the long conical-shaped pepper grown in Hungary. The La Vera region of Spain produces a smoked paprika called Pimentón de la Vera that delivers a heady warm smoke flavor so unique to this region that it has been granted the official designation of Denominacion de Origen, which is a controlled name status to identify this specific paprika from pimentón grown in other places and processed using non-traditional techniques.   The peppers for Pimentón de la Vera are dried over smoke from burning holm oak wood for about two weeks before being ground into powder. Like Hungarian paprikas, pinentón is classified based on the quality of the pepper, flavor, color and the percentage of seeds and membrane included. The three main types of pimentón are:

• Sweet (Dulce) - dark red with a fine texture and sweet mild flavor accented by a hint of smokiness.
• Bittersweet (agridulce)  - Very similar to Sweet in appearance, but with a distinctly bolder sharper flavor.
• Hot (picante) - is pungent and bold.

Each of the types are further defined based on the amount of seed and membrane included.

• Extra - contains no seeds or membrane.
• Select - contains about 10% seeds.
• Ordinary - contains about 30% seeds.

Within each of the grades, pimentón is classified further based on flavor and colors.

Like some Hungarian paprikas the heat can also be achieved by adding non-paprika hot chiles.

Commercially paprika has become a key element in a variety of spice blends from chili powders, seasoning salts, dry rubs, as well as processed foods that often rely on paprika as a colorant. It is a spice that blends well with other flavors and seems to make everything get along nicely.

Because paprika is fat soluble it is often added to the fat in a pan at the beginning of cooking. The stability of the color pigments allows it to hold up well in long slow cooking applications. Some classic dishes based on paprika include chicken in paprika sauce, goulash soup, fish soup, and the famous Catalonian Romesco sauce.  

If you only think of paprika as a colorful dusting on deviled eggs, you have a great culinary adventure waiting!   Because it is such an adaptable spice it is perfect for experimentation. Pimentón can be substituted in recipes calling for paprika and hot pimentón works great in place of red chile adding an enchanting smoky element along with a spicy kick. Any variety sprinkled over eggs, on grilled cheese, mixed into potatoes au gratin or rice dishes, rubbed on meats or fish, or tossed with root vegetables to be roasted is a great way to begin exploring the wide variety of paprikas available. A touch of paprika blended with mayonnaise makes an instantly impressive condiment too. You might even give it a fancy name like Pimentón de la Vera aioli!

The primary chemical compounds important in paprika
Besides flavor color is a very important element in paprika. The key color compound for all capsicum is capsanthin which is a dark red color, but unlike other chilies, the quality of the color for paprika affects the marketability.  Other coloring components in paprika are:

• violaxanthin (orange)
• cryptoxanthin (red)
• capsorbin (purplish red)
• beta-carotene (reddish orange)
• Lutein (dark red)

The color of paprika is not affected by the ph level of food so it holds up well when exposed to heat, but it is susceptible to fading if exposed to light.  

Trade

Hungary and Spain are most commonly associated with paprika production, but Morocco, Israel, Zimbabwe and the U.S. (California and New Mexico) are notable producers too.  Hungary is generally associated with producing the best quality paprika, but in recent years the product from the U.S. has surpassed Hungary in quality and consistency. Paprika is one of the few spices that is typically ground at the source and then exported; it is very rare for whole paprika to be sold. Paprika makes up 60% of Spain's spice business with saffron (28%) and thyme (12%) accounting for the other key spice exports.  Spain exports primarily to the U.S., Germany, and Italy.

Capsicum annum

(KAP-sih-kum AN-yoo-um)

Paprika is part of the chile pepper genus, Capsicum. The plants grow in temperate regions around the globe. There are a wide variety of paprika plants with peppers ranging in color, size and shape.  The peppers are harvested only when fully ripe requiring pickers to make numerous passes through the fields selecting only the ripe peppers each time.  Spanish and Hungarian paprika is harvested from August - September and harvest in the U.S. takes place from October-December. For more information on Capsicums see the Chile Pepper entry in the Spice Library.

Did you know...

Paprika in the powder form will absorb both oil and water making it a useful aid when making an emulsification like salad dressing.

Paprika / Pimentón is featured in these recipes

• Pimentón Crackers
• Spiced Candied Pecans
• TableFare Spice Rub
• Berbere
• Lima Bean Soup with Swiss Chard and Mushrooms
• Mushroom and Kale Wild Rice Pilaf