Thread: Sweet Hungarian paprika substitute?

On Jul 6, 4:42*pm, Kalmia <tweeny90...@mypacks.net> wrote:
> There's a chicken dish I'd like to try, but can't find the sweet
> Hungarian paprika recommended. *Any ideas on what to substitute?
>
> By the by, while I stared at the spice section, I I saw something
> amazing --tiny bullets of a *few spices on a cardboard card - geared
> for various cuisines. *The unit price on one of em was 89 dollars a
> pound! *I put this in the same category as shake and bake and other
> expensive convenience stuff one can whip up at home for a song.

You can use regular mild paprika.

On Tue, 6 Jul 2010 16:42:52 -0700 (PDT), Kalmia
<[email protected]> wrote:

> There's a chicken dish I'd like to try, but can't find the sweet
> Hungarian paprika recommended. Any ideas on what to substitute?
>
Regular paprika.

> By the by, while I stared at the spice section, I I saw something
> amazing --tiny bullets of a few spices on a cardboard card - geared
> for various cuisines. The unit price on one of em was 89 dollars a
> pound! I put this in the same category as shake and bake and other
> expensive convenience stuff one can whip up at home for a song.

Yeah, somebody (koko?) posted about that a few months ago. I never
remember to look for them when I'm at the grocery store, so I haven't
noticed them yet.

--
Forget the health food. I need all the preservatives I can get.

In article
<[email protected]>,
Kalmia <tweeny90655@mypac[email protected]> wrote:

> There's a chicken dish I'd like to try, but can't find the sweet
> Hungarian paprika recommended. Any ideas on what to substitute?

Spanish and generic paprika do *not* have the same flavor as Hungarian
paprika.
You can get it online but the shipping will double the cost at the
least. But, it does come in 5oz. cans and that will last a while. The
brand I'm talking about is Pride of Szeged Sweet Paprika from Hungary.
(they also ship the hot variety) You can find it at some major
supermarkets here in N.California, so you might search a little more.
You should at least try it to see the difference.

D.M.

On Tue 06 Jul 2010 05:55:43p, Don Martinich told us...

> In article
> <[email protected]>,
> Kalmia <[email protected]> wrote:
>
>> There's a chicken dish I'd like to try, but can't find the sweet
>> Hungarian paprika recommended. Any ideas on what to substitute?
>
> Spanish and generic paprika do *not* have the same flavor as
> Hungarian paprika.
> You can get it online but the shipping will double the cost at the
> least. But, it does come in 5oz. cans and that will last a while.
> The brand I'm talking about is Pride of Szeged Sweet Paprika from
> Hungary. (they also ship the hot variety) You can find it at some
> major supermarkets here in N.California, so you might search a
> little more. You should at least try it to see the difference.
>
> D.M.
>

That's the brand of paprika I use, both the sweet and the hot. The
sweet variety is available at most of our supermarkets. The hot
variety I have to go to only one particular store. I usually buy in
larger containers as I make qute a few Hungarian dishes.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On 7/6/2010 7:42 PM, Kalmia wrote:
> There's a chicken dish I'd like to try, but can't find the sweet
> Hungarian paprika recommended. Any ideas on what to substitute?
>
> By the by, while I stared at the spice section, I I saw something
> amazing --tiny bullets of a few spices on a cardboard card - geared
> for various cuisines. The unit price on one of em was 89 dollars a
> pound! I put this in the same category as shake and bake and other
> expensive convenience stuff one can whip up at home for a song.

If you're in a place that they ship to, Penzeys has it. If you're in
the US check their Web site and see if they have a store near you.

J. Clarke <[email protected]> wrote:

>On 7/6/2010 7:42 PM, Kalmia wrote:

>> There's a chicken dish I'd like to try, but can't find the sweet
>> Hungarian paprika recommended. Any ideas on what to substitute?

>> By the by, while I stared at the spice section, I I saw something
>> amazing --tiny bullets of a few spices on a cardboard card - geared
>> for various cuisines. The unit price on one of em was 89 dollars a
>> pound! I put this in the same category as shake and bake and other
>> expensive convenience stuff one can whip up at home for a song.

>If you're in a place that they ship to, Penzeys has it. If you're in
>the US check their Web site and see if they have a store near you.

I only bought Hungarian paprika once and, while it was better
than national-brand (e.g. Schilling) paprika, it was no better
than paprika available at the nearby Mexican store for a lot less.

Maybe I should give the stuff another try.

Steve

On Tue 06 Jul 2010 08:39:56p, Steve Pope told us...

> J. Clarke <[email protected]> wrote:
>
>>On 7/6/2010 7:42 PM, Kalmia wrote:
>
>>> There's a chicken dish I'd like to try, but can't find the sweet
>>> Hungarian paprika recommended. Any ideas on what to substitute?
>
>>> By the by, while I stared at the spice section, I I saw
>>> something amazing --tiny bullets of a few spices on a cardboard
>>> card - geared for various cuisines. The unit price on one of em
>>> was 89 dollars a pound! I put this in the same category as
>>> shake and bake and other expensive convenience stuff one can
>>> whip up at home for a song.
>
>>If you're in a place that they ship to, Penzeys has it. If you're
>>in the US check their Web site and see if they have a store near
>>you.
>
> I only bought Hungarian paprika once and, while it was better
> than national-brand (e.g. Schilling) paprika, it was no better
> than paprika available at the nearby Mexican store for a lot less.
>
> Maybe I should give the stuff another try.
>
> Steve
>

Steve, the difference is barely noticeable in dishes that only use a
very small amount of papr8ika. However, in dishes like chicken or
veal paprikas or Hungarian guylas, the amount used is significant and
the flavor is very evident. Ordinary paprika just doesn't give the
right flavor.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

RE: Subject

It makes a difference, BUT it has a shelf life,

Try to buy smaller quantities for best results.

Lew

On Jul 6, 7:42*pm, Kalmia <tweeny90...@mypacks.net> wrote:
> There's a chicken dish I'd like to try, but can't find the sweet
> Hungarian paprika recommended. *Any ideas on what to substitute?
>
> By the by, while I stared at the spice section, I I saw something
> amazing --tiny bullets of a *few spices on a cardboard card - geared
> for various cuisines. *The unit price on one of em was 89 dollars a
> pound! *I put this in the same category as shake and bake and other
> expensive convenience stuff one can whip up at home for a song.

I just looked at ebay - a lot of it there, but of course the shipping
will exceed the price of the item. Still...

There IS another market other side of town which might carry it - I'll
look there for the real deal.

Kalmia wrote:
>
> There's a chicken dish I'd like to try, but can't find the sweet
> Hungarian paprika recommended. *Any ideas on what to substitute?

Sweet paprika is primarilly for color... any mild paprika will work...
no one can tell where paprika peppers were grown in a cooked dish
anyway... most paprika is a blend.

Don Martinich wrote:
> Kalmia <[email protected]> wrote:
>
>> There's a chicken dish I'd like to try, but can't find the sweet
>> Hungarian paprika recommended. Any ideas on what to substitute?
>
> Spanish and generic paprika do *not* have the same flavor as Hungarian
> paprika.

Some people are very sensative to differences in paprika and think it
hot. Some people are very insensative to difference in paprika and
think it a pretty red with a slight and subtle aroma. The first time I
encountered someone senative to paprika I thought his head was going to
explode when he tasted my stew.

If the members of your family are insensative to the type of heat in
paprika the exact type is not all that important. The fresh and smoked
types have a nice richer aroma but any version works. The hot and sweet
types aren't all that different to the unsensative folks but they are
very different to the sensative folks.

It also works to use a different type of dried ground red pepper.
Definitely not the same but if you try a hot type you'll find out what
it's like to be someone sensative to the heat of paprika.

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Sweet paprika is primarilly for color... any mild paprika will work...
> no one can tell where paprika peppers were grown in a cooked dish
> anyway... most paprika is a blend.

YOU can't tell the difference. More discerning people (i.e., people with a
functioning sense of smell) can.

Bob

In article <4c341a04$0$10432$[email protected]>,
"Lew Hodgett" <[email protected]> wrote:

> RE: Subject
>
> It makes a difference, BUT it has a shelf life,
>
> Try to buy smaller quantities for best results.
>
> Lew

Keeping dried capsicum products in the refrigerator will greatly extend
their flavor.

D.M.

Don Martinich <[email protected]> wrote:

>Keeping dried capsicum products in the refrigerator will greatly extend
>their flavor.

Interesting, I have never tried that, although it seems obvious.
Thanks.


S.

In article <4c35244b$0$4127$[email protected]>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

> Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>
> > Sweet paprika is primarilly for color... any mild paprika will work...
> > no one can tell where paprika peppers were grown in a cooked dish
> > anyway... most paprika is a blend.
>
> YOU can't tell the difference. More discerning people (i.e., people with a
> functioning sense of smell) can.

I would be interested to know the exact brand(s) for which you can tell
a difference. I can distinguish between "sweet" (i.e. not much taste to
speak of), "smoked", and "hot".

If there are brands that are superior, I'd like to know about them; I've
never been satisfied with the taste of my paprikashes.

Isaac

In article <[email protected] 7>,
Wayne Boatwright <[email protected]> wrote:

> On Tue 06 Jul 2010 08:39:56p, Steve Pope told us...
>
> > J. Clarke <[email protected]> wrote:
> >
> >>On 7/6/2010 7:42 PM, Kalmia wrote:
> >
> >>> There's a chicken dish I'd like to try, but can't find the sweet
> >>> Hungarian paprika recommended. Any ideas on what to substitute?
> >
> >>> By the by, while I stared at the spice section, I I saw
> >>> something amazing --tiny bullets of a few spices on a cardboard
> >>> card - geared for various cuisines. The unit price on one of em
> >>> was 89 dollars a pound! I put this in the same category as
> >>> shake and bake and other expensive convenience stuff one can
> >>> whip up at home for a song.
> >
> >>If you're in a place that they ship to, Penzeys has it. If you're
> >>in the US check their Web site and see if they have a store near
> >>you.
> >
> > I only bought Hungarian paprika once and, while it was better
> > than national-brand (e.g. Schilling) paprika, it was no better
> > than paprika available at the nearby Mexican store for a lot less.
> >
> > Maybe I should give the stuff another try.
> >
> > Steve
> >
>
> Steve, the difference is barely noticeable in dishes that only use a
> very small amount of papr8ika. However, in dishes like chicken or
> veal paprikas or Hungarian guylas, the amount used is significant and
> the flavor is very evident. Ordinary paprika just doesn't give the
> right flavor.

Please share what brands or types you use that *do* give the "right"
flavor.

Isaac

On Wed 07 Jul 2010 08:48:08p, isw told us...

> In article <[email protected] 7>,
> Wayne Boatwright <[email protected]> wrote:
>
>> On Tue 06 Jul 2010 08:39:56p, Steve Pope told us...
>>
>> > J. Clarke <[email protected]> wrote:
>> >
>> >>On 7/6/2010 7:42 PM, Kalmia wrote:
>> >
>> >>> There's a chicken dish I'd like to try, but can't find the
>> >>> sweet Hungarian paprika recommended. Any ideas on what to
>> >>> substitute?
>> >
>> >>> By the by, while I stared at the spice section, I I saw
>> >>> something amazing --tiny bullets of a few spices on a
>> >>> cardboard card - geared for various cuisines. The unit price
>> >>> on one of em was 89 dollars a pound! I put this in the same
>> >>> category as shake and bake and other expensive convenience
>> >>> stuff one can whip up at home for a song.
>> >
>> >>If you're in a place that they ship to, Penzeys has it. If
>> >>you're in the US check their Web site and see if they have a
>> >>store near you.
>> >
>> > I only bought Hungarian paprika once and, while it was better
>> > than national-brand (e.g. Schilling) paprika, it was no better
>> > than paprika available at the nearby Mexican store for a lot
>> > less.
>> >
>> > Maybe I should give the stuff another try.
>> >
>> > Steve
>> >
>>
>> Steve, the difference is barely noticeable in dishes that only
>> use a very small amount of papr8ika. However, in dishes like
>> chicken or veal paprikas or Hungarian guylas, the amount used is
>> significant and the flavor is very evident. Ordinary paprika
>> just doesn't give the right flavor.
>
> Please share what brands or types you use that *do* give the
> "right" flavor.
>
> Isaac
>

My first choice is Pride of Szeged Hungarian Paprika. They produce
both the sweet and hot varieties and I use both, depending on the
dish. This is easy to find all over the web if it's not available to
you locally.

My second choice would be Penzey's. They have stores is various
cities in the US, but do a high volume mail order business. They
also have both the sweet and hot varieties.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Wed 07 Jul 2010 08:46:56p, isw told us...

> In article <4c35244b$0$4127$[email protected]>,
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>
>> Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>>
>> > Sweet paprika is primarilly for color... any mild paprika will
>> > work... no one can tell where paprika peppers were grown in a
>> > cooked dish anyway... most paprika is a blend.
>>
>> YOU can't tell the difference. More discerning people (i.e.,
>> people with a functioning sense of smell) can.
>
> I would be interested to know the exact brand(s) for which you can
> tell a difference. I can distinguish between "sweet" (i.e. not
> much taste to speak of), "smoked", and "hot".
>
> If there are brands that are superior, I'd like to know about
> them; I've never been satisfied with the taste of my paprikashes.
>
> Isaac
>

If you buy a good brand like Pride of Szeged Hungarian Paprika,
you'll find that the sweet variety does indeed have a lot of flavor.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Isaac wrote:

> I would be interested to know the exact brand(s) for which you can tell
> a difference. I can distinguish between "sweet" (i.e. not much taste to
> speak of), "smoked", and "hot".
>
> If there are brands that are superior, I'd like to know about them; I've
> never been satisfied with the taste of my paprikashes.

Penzeys sells two types of Hungarian paprika as well as California paprika.
I (and most people) can tell the difference between all of them. For your
paprikashes I'd recommend their Hungarian Sweet Kulonleges Paprika.

Bob