Paprika: understand the difference and use it among the existing types

If you’re new to cooking, you’re probably already confused paprika and paprika. This is because the red tone that gives color to condiments is something that can cause this problem. But what differentiates these delicacies is that paprika has a slightly sweet taste due to the presence of the essential oil contained in the peels, while paprika has a much more intense taste due to the amount of capsaicin present in it.

Also, paprika is a pepper-based condiment, usually made by mixing the different varieties of dried pepper. Paprika is a spice produced from different types of red, yellow and orange peppers in varying proportions. It is worth mentioning that there are three types readily available and all can be used in your recipes for that extra kick.

sweet paprika

This is the best known and used in the kitchen! And in relation to the other condiments, sweet paprika is the least “burning”, precisely because of its sweeter taste. It can be used in the kitchen without fear, because despite its name it is not as sweet as sugar, for example. This type of paprika has a darker color and it’s made from the seeds of peppers!

Spicy paprika

the darling of chef or even by those who already have a little more experience in the kitchen, spicy paprika, in addition to leaving dishes with a burning taste, also leaves them with a little color. The delicacy is based on special red and hotter peppers, its color is more vivid and clear.

smoked paprika

Of all of them, it has the most flavor, but it’s also the hardest to find. It can be used easily in pates, soups, sauces, chicken and anything you want to give it a smoky flavor. In this case the pepper is dehydrated under smoking, thus incorporating flavor and aroma and its color is as dark as it is sweet!

How to use paprika in recipes? recipe options

Carrots with paprika cream

Carrots with paprika cream – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 kg of sliced ​​carrots
• 1 jar of cream (300 g)
• 1 tablespoon of butter or margarine
• 1 grated onion
• Salt and black pepper to taste
• 1/2 teaspoon sweet paprika
• sprigs of parsley to decorate

Method of preparation:

1. Place the carrots in a pot of simmering water and cook for 5 minutes or until soft, over medium heat.
2. Melt the butter or margarine in a skillet over medium heat, add the onion, carrots, salt, pepper, paprika and stir until smooth.
3. Add the cream and cook over low heat, stirring occasionally, for 10 minutes.
4. Remove from heat and place on a plate.
5. Decorate with sprigs of parsley and, if desired, sprinkle with paprika.
6. Serve immediately.

Paprika Fried Chicken

Fried chicken with paprika – Photo: Guia da Cozinha

Time: 30min (+30min fridge)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 kg of chicken wing
• Juice of 2 lemons
• salt to taste
• 1/2 cup wheat flour (tea)
• 1/2 cup cornstarch (tea)
• 1/2 tablespoon hot paprika
• Fry oil
• Lemon slices to decorate

Method of preparation:

1. In a bowl, season the chicken with the lemon juice and salt.
2. Leave to rest in the fridge for 30 minutes.
3. In a large plastic bag, combine the flour, cornstarch, a pinch of salt, and paprika.
4. Drain and quickly pass the chicken pieces on absorbent paper to remove excess water.
5. Place the pieces in the bag with the flour and shake until all are incorporated.
6. Fry in boiling oil and drain on absorbent paper.
7. Serve garnished with lemon wedges.

Potatoes with spicy paprika sauce

Potatoes with spicy paprika sauce – Photo: Guia da Cozinha

Time: 50 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 500 g of potato balls
• 1 sprig of fresh mint
• 5 tablespoons of butter
• 1 clove of crushed garlic
• 1 tablespoon of tomato paste
• 4 chopped seedless tomatoes
• 1/2 tablespoon hot paprika
• 1 and 1/2 tablespoons cornstarch
• 1 and 1/2 cup (tea) of milk
• salt to taste
• margarine for greasing

Method of preparation:

1. Peel the potato and cook it with water, salt and mint for 10 minutes.
2. Drain and remove the mint.
3. Heat a frying pan over medium heat with 3 tablespoons of the butter and saute the garlic, tomato paste, tomato and paprika.
4. Refo for 3 minutes and hit the blender.
5. In another pan, heat the rest of the butter and add the cornflour dissolved in the milk.
6. Stir until it thickens.
7. Turn off and add the pureed sauce into the blender and hit the salt.
8. Arrange the potatoes in an earthenware bowl greased with margarine and pour the cream over them.
9. Cover with aluminum foil and place in a preheated medium oven for 15 minutes.
10. Remove the paper and cook for another 5 minutes.
11. Serve with fish or chicken and seasoned rice.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.