And this is how they get that great flavor.
Spanish Smoked Sweet Paprika ia also known as Pimenton de la Vera, Dulce. It is a popular ingredient in many Mediterranean recipes. Anyone from Spain swears by this paprika, and its flavor is essential for authentic Spanish cooking. The peppers are dried, slowly over an oak burning fire for several weeks. The result is a sweet, cool, smokey flavor. Popular for dishes such as gratin of leafy greens and crispy potatoes, fish dishes, spinach and chickpea stew or bean dishes. A great way to add a smokey flavor with no heat.
Half-sharp Hungarian paprika is a spicier, hotter version of Hungarian sweet paprika.
This paprika is ground from a hotter variety of paprika pepper known as feldes medium sharp. Imagine the flavor of a red bell pepper crossed with the heat of a fiery little cayenne pepper. This paprika is good for those who like paprika flavor, but want a little more zip to their seasoning. It's great in spinach and chickpea stew or bean dishes. Use it anywhere you usually use sweet paprika, but beware it does pack a punch in large doses.