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Smoked paprika versus ordinary paprika

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warpig3 | 14:31 Wed 29th Aug 2007 | Food & Drink
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Ok, while I am here, I bought some smoked paprika but when should I use it and when should I use ordinary paprika. I have used the smoked one only once in a recipe I make often but the smokey taste was too strong and ruined the taste. Any ideas or suggestions, or rule of thumb to follow or is it an aquired taste?

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warpig
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War - smoked sweet paprika (not the hot kind) is one of my very favorites.

It is great in potato soup - or sprinkled on potatoes you are roasting, etc.

Great sprinkled on top of deviled eggs - or even scrambled eggs.

Great sprinkled on chicken breasts before frying or what I normally do - broil or grill them.

I would say that if you wanted that smokey taste use smoked, but any other occasion use ordinary. Paprika is never used as a full taste it's used with others to make a blend of tastes.

I make a lot of curries and it's never an option to use smoked!
My fave too!
I use it on most meats. It is a lovely flavour, especially when barbecueing.
I always use the smoked variety but I have 2 kinds - the hot one and the sweet one. There is a huge difference!
Use vary sparingly as well - too much smoked paprika can not be 'reversed' in a dish....

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