Am I alone in thinking paprika has a flavor profile and heat index similar to smoked sawdust?

Seriously, why do people talk about paprika like it’s almost cayenne pepper hot? I find it bland and dull in flavor…like it takes more away from a dish than it adds 🤔🤷‍♂️

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DrWatson · 70-79, M

Paprika in western grocery stores is quite different from paprika from Budapest.

I've had a paprika dish at an Eastern European restaurant, and it was pretty hot and quiet tasty.

Zaphod42 · 51-55, M

@DrWatson Maybe that’s it. I’ve tried a few different brands, but all from US makers.

fun4us2b · M

It's really used for browning - to help more with texture than flavor

IronHamster · 56-60, M

IDK. Close. I enjoy highly seasoned foods, and have grown my own super-hot peppers for years. Frankly, I see paprika as a red coloring agent, not a spice.

pripyatamusementpark

I'm not sure why I'm supposed to use it I only know it's big in my eastern european heritage ..my mom and great grandmother would put it in everything

Gibbon · 70-79, M

I like it on deviled eggs. Nutmeg also. Either will do for me. I've had store brands and imports. It's not much in the heat category IMO.

Justafantasy · M

Paprika I find flavorful, not hot. I don't do hot food

SomeMichGuy · M

It's used in small amts.

You don't care for it, don't use it.

LordShadowfire · 46-50, M

I've never known anyone to talk about paprika like that.

Zaphod42 · 51-55, M

@LordShadowfire Maybe it’s just me…I keep seeing recipe clips on YouTube and even cooking shows that say things like “Careful not to overdo the paprika, unless you like it hot”. I just don’t get it 🤷‍♂️

LordShadowfire · 46-50, M

@Zaphod42 Probably from people who think garlic salt is extra.

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