Paprika's: How important is variety selection?

[Santamarina]

Hungarian paprika is my favorite - a by product of growing up with a Hungarian grandfather! Can’t stand smoked paprika...the only smoke flavor I want in my food is from a live wood fire.

[Red Man]

I sometimes use smoked paprika when I’m not smoking the food and I usually use it in Mexican dishes. Otherwise I just use regular paprika.

[Troutman]

I use the smoked type but am otherwise paprika dumb.

[Hulagn1971]

I use smoked paprika all the time. I really like it as a VERY slight sprinkle/dusting on deviled eggs.

[radshop]

I don’t find that store-bought paprika has much flavor except smoke. I prefer to make my own if I want peppery flavor.

[Bumby]

I think it is all preference but I do notice big differences in paprika. I actually stopped using smoked paprika in my smoker because I didn't love the additional smokiness that it was imparting (but on grilled or roasted veggies, it is a go to). I'm currently on a Spanish paprika kick. In particular, I'll use the bittersweet in my rib rub and some of the hot on a whole roasted chicken.

[CaptainMike]

Oh yeah, and tater tots too.

[Spinaker]

I have never noticed a difference. I am more of a Salt and Pepper guy these days but I will throw in some Paprika for color. As I said, I don't really think it makes that big of a difference.

[RichieB]

I've been using smoked for awhile. I especally like it on grilled potatoes. it gives a hint of smoke which I enjoy.

[Murdy]

Never tried the smoke powder. But I have used smoked pepper and smoked salt to add flavor when using my gasser. The pepper was more versatile, as you had to be careful with the salt lest your food end up too salty. Both worked pretty well though. I've used liquid in jerky marinades with success as well.

[CaptainMike]

That's pretty much what I found as well in the end product, especially beef.

[Skip]

I have been using Smoked Paprika for a few years. I think it adds a very subtle smokiness. Recently I've used it on SV Chicken Breasts after I've given them a 1 minute cast iron sear just before serving. I have also wondered about Smoke Powder and wonder what that's like. It doesn't seem to be available in any stores in this area. Maybe it's time to order some?

[Murdy]

I've been playing around with different paprika as well. The only thing I really noticed is the hot paprika truly does add some heat to the equation. Haven't really come to any other conclusions yet. I suspect in a home made rub with lots of other ingredients, it might be hard to distinguish between types, and, regarding smoked, how do you know if the smoke taste you are tasting is coming from the paprika or the smoking process?

[CaptainMike]

I did the drill with different paprikas in my rubs and only shied away from some of the more bitter Spanish ones. My wife is an avid gardener and planted her own a few years ago. We dried and smoked them and they are now my favorite for rubs. As with most homegrown produce their flavor is much more intense and rich. Now, for paella I still use hot Spanish paprika because we prefer it in that dish. It really boils down to what you like and what you're looking for.

[Nate]

I’m currently experimenting with McCormicks smoked paprika vs regular McCormicks paprika for my rib rub.

Most recommendations say it isn’t necessarily a 1:1 substitute... I’m trying to find a balance I like that may be a blend of the two.

My my last run was about 50/50 and I felt like it had a different profile... maybe a little hotter and not as sweet...

I will be interested to hear what others have to say.