Enhancing a dish with paprika is a mistake you’re making.

In terms of everyday cooking, paprika is associated with classic recipes such as Hungarian goulash and deviled eggs. However, paprika isn’t just for those well-known recipes; It can be used in many interesting ways. It adds depth to stews and soups, subtlety to broths and spice rubs. Since paprika is the national spice of Hungary, it is so popular there that an entire museum is dedicated to the spice.

With the availability of many types of paprika, including sweet, smoked, and spicy, home chefs can experiment with different ways to incorporate paprika into their dishes. Adding multiple iterations of this friendly spice to your dish will give it depth and ensure it’s balanced. By learning about the many varieties of paprika available to you and the flavor profiles they offer, you can start experimenting with mixes for your favorite paprika-friendly dishes.

Adding paprika to food can occasionally be a mistake because of how easily other ingredients can overpower its moderate heat and mild flavor, making it difficult to pick up the flavor in a finished meal. Furthermore, if paprika is added just for color without considering how it will affect the overall flavor, the result can be a dish that looks good but lacks complexity and depth of flavor. It’s important to know what type of paprika you’re using—sweet, smoked, or spicy—and how well it pairs with other flavors in your dish to avoid this. When paprika is properly balanced and integrated, the overall flavor profile of a meal is enhanced rather than diminished.

Read more: What These Imitation Foods Are Actually Made Of

Types Of Paprika

Common American grocery store type paprika is somewhat weak and sweet. This “homemade” paprika works really well as a seasoning for handmade cheese crackers, a coating for chicken wings, or infused into chocolate-based desserts. It helps emulsify the flavorful vinaigrettes and gives the dish its characteristic beautiful orange-red color.

Although you may choose a tastier kind, certain strains of this spice pack enough heat to make you reach for a glass of water. There are eight distinct taste profiles of paprika in Hungary, and some of the Hungarian varieties are as hot as a jalapeño, despite the fact that the kind sold as “Hungarian Paprika” in the United States is often mild and sweet.

Spanish paprika, also referred to as pimentón, has a deep, smokey taste and is available in three different heat levels: sweet, bittersweet, or scorching. This is because the pepper must first be dried and smoked over a fire in order to make this paprika. These peppers are then processed into a powder, which is used in a variety of culinary applications in the paella and chorizo to patatas bravas and romesco sauce.

Blending Different Types Of Paprika

Choosing a paprika mix is ​​a personal choice and finding the ideal ratio may take some trial and error. You can start by tweaking some traditional dishes that already call for spice. Traditional deviled eggs may require the usual paprika, but the adaptability of the egg means that these can easily be combined with spicy or smoky flavors. Similarly, hummus, mac and cheese, cauliflower and even creamy Greek yogurt go well with a dash of paprika and provide an excellent base for experimenting with different sweet, smoky and spicy combinations.

Also, your mind expands beyond food. To add complexity to your next cup of Mexican hot chocolate, try fiery and smoky paprika instead of red chilies. You can use snacks like popcorn and crunchy chickpeas to experiment with your paprika mix. You’d be surprised how many other foods taste better with paprika. Experimenting with different combinations will reveal layers of flavor that will take almost any meal to new heights.

READ | Flatter Filling: 4 Breakfast Foods That Can Help Lose Belly Fat

---