Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 I only used the smoked so I'm not sure. I have had a sweet paprika and I think it was the hungarian one. GeGee sorry I wasn't much help , Sue Ruger <kup wrote: > > What is the difference between regular paprika and hungarian paprika? > The recipe (Guy Furies burger, which I am going to try next week) calls > for Hungarian paprika. > > sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 From The Cook's Thesaurus: http://search.freefind.com/find.html?id=81296093 & pageid=r & mode=ALL & n=0 & query=pap\ rika paprika Notes: Paprika is made from special kinds of sweet red peppers, which are dried and ground. Varieties include the highly regarded and sweet Hungarian paprika = rose paprika = sweet paprika = Hungarian pepper and the cheaper and more pungent Spanish paprika = Spanish pepper = pimentón = pimenton. Cookbooks that call for paprika are usually referring to Hungarian paprika. Substitutes: cayenne pepper (much hotter) ~~~~~~~~~~~~~~~ The key seems to be freshness. Smell what you buy if possible. (I disagree with cayenne as a sub. It's too sharp. An earthier chili powder would be a closer taste I think.) We always have paprika in the house but a friend brought us some after a trip to Eastern Europe and it was amazingly different - pungent and vital. It even had stained the bag he brought it in red lol. Peace, Diane , Sue Ruger <kup wrote: > > What is the difference between regular paprika and hungarian paprika? > The recipe (Guy Furies burger, which I am going to try next week) calls > for Hungarian paprika. > > sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 Thanks for that info. I ended up buying the more expensive Hungarian because that's what the recipe called for. And I mess up so many recipes and wanted this one to work! sue strayfeather1 wrote: > > > From The Cook's Thesaurus: > > http://search.freefind.com/find.html?id=81296093 & pageid=r & mode=ALL & n=0 & query=pap\ rika > <http://search.freefind.com/find.html?id=81296093 & pageid=r & mode=ALL & n=0 & query=pa\ prika> > > paprika Notes: Paprika is made from special kinds of sweet red > peppers, which are dried and ground. Varieties include the highly > regarded and sweet Hungarian paprika = rose paprika = sweet paprika = > Hungarian pepper and the cheaper and more pungent Spanish paprika = > Spanish pepper = pimentón = pimenton. Cookbooks that call for paprika > are usually referring to Hungarian paprika. Substitutes: cayenne > pepper (much hotter) > > ~~~~~~~~~~~~~~~ > > The key seems to be freshness. Smell what you buy if possible. (I > disagree with cayenne as a sub. It's too sharp. An earthier chili > powder would be a closer taste I think.) > > We always have paprika in the house but a friend brought us some after > a trip to Eastern Europe and it was amazingly different - pungent and > vital. It even had stained the bag he brought it in red lol. > > Peace, > Diane > Quote Link to comment Share on other sites More sharing options...
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