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Are hot paprika and smoked paprika interchangeable?

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Dscf2141
foodfighter added about 3 years ago

No. There is hot and sweet paprika, and they can be either smoked or unsmoked. What are you using it for?

dexterhome added about 3 years ago

Chicken that fancies itself spanish. Can't find smoked, found hot

Dscf2141
foodfighter added about 3 years ago

Well if you like spicy that sounds fine, maybe go easy on other spicy ingredients if any. If they smokiness appeals to you, consider liquid smoke in a small amount.

Sit2
Sam1148 added about 3 years ago

What specific type does the recipe call for? Sweet Spanish (smoked) or Hot Spanish (smoked)?

While this is probably anathema to purists one or two drops of liquid smoke to the recipe would add the smokey flavor missing.

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Interchangeable depending on your palate. Spain has pretty large spectrum of pimenton. Wider than you might expect. Pimenton de la Vera refers to the region as does piment d'Esplette. Smoked is "ahumado".

And yes, Sam, liquid smoke is anathema.

innoabrd added about 3 years ago

With its Spanish bent, the recipe is presumably calling for Spanish paprika, or pimenton. However, there are plenty of non-Spanish paprikas out there, so 'hot' paprika could easily be an unsmoked Hungarian, which has a totally different flavor. The key here, IMO, would be to find a Spanish pimenton, which is likely to be smoked. de la Vera is the best, and its worth getting a tin, regardless of hot or sweet (or bitter-sweet) as the smokiness it lends to dishes makes it a wonderful 'secret' ingredient in all kinds of things.

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