Paprika Help

[Sweaty Paul]

Thank you all for the additional recs!
Sweaty

[CopperStill]

For a bulk source of various paprika's the Spice Sage is worth a look and if you order make sure you try their whole black pepper, haven't found a source that equals the freshness and intensity of their black pepper.

http://www.myspicesage.com/

[fzxdoc]

Ditto that. For chili and chicken paprikash, I use the Szeged brand from Fresh Market or sometimes the local grocery carries it. In my experience, Szeged Hot Hungarian Paprika is hotter than Penzy's Half-Sharp Paprika.

For Meathead's Memphis Rub, though, I use Szeged Sweet Hungarian Paprika.

Kathryn

[BFlynn]

Hungarian hot is my paprika of choice. But I mostly use it to make my chili powder, and I like everything a little spicy.

[Sweaty Paul]

Thank you everyone.

[CandySueQ]

I've tried all three of Penzey's paprika types. I like (a lot) the Hungarian Sweet. California is just red dust, it's got no taste in my opinion.

[Ernest]

Spanish smoked paprika.

[jmeier64]

I personally use Hungarian sweet

[Sweaty Paul]

Posted this below elsewhere in "The Pit." I'm technologically not gifted. Thanks for your understanding and your help.


OK, my wife is busily ordering Paprika from Penzy's. Here in Western Kansas we have many advantages, however, access to bulk spices isn't one and we like Penzy's. The question is what is the best kind of Paprika for Meathead's Memphis dust. A Hungarian Half-sharp, California sweet, or a Hungarian sweet kulonlegas? Thanks for y'alls expertise and opinions.