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choosing a paprika

post #1 of 18
Thread Starter 

Guys and gals, I am new to the smoking scene and was wanting your input on what kind of paprika is best to put in my rubs?  Thanks in advance, I have learned tons by reading on the SMF the last several months.

post #2 of 18

 I'm in crestwood and I use spanish paprika.  : )

post #3 of 18

i use reg. spanish and a small amount of smoked.

post #4 of 18

Make small batches of rub with each kind. Some people prefer spanish, others likes hungarian, I prefer smoked with a touch of hungarian. Within the hungarian variety there are a few sub-varieties.

 

Rub is different for every person.

post #5 of 18

I am a fan of Szeged brand Hungarian paprika.  Great stuff for all types of uses and meats.  Sweet and rich, not hot.  My local grocery store also carries it.

post #6 of 18

Hungarian. I buy Frontier, at the local boutique grocery. About 2 dollars for 4 ounces. It is very good quality IMO.

post #7 of 18

I bought some sweet Hungarian at Penze the other day and really liked the quality.

 

Here's the link to what I bought:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspaprika.html

post #8 of 18

Hungarian and Smoked from Penzey"s works well for me......

post #9 of 18
Quote:
Originally Posted by indyadmin1974 View Post

I bought some sweet Hungarian at Penze the other day and really liked the quality.

 

Here's the link to what I bought:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspaprika.html


I just picked some of this up the other day too to try - haven't used it yet but I did use their chipotle which I thought was very good. I never heard of this place before until a co-worker told me about it - there's a location right across from my office in NYC - pretty funny that it was right under my nose all that time - nice selection of stuff.

post #10 of 18

I swear by all of Penzy's spices.  I have a smoke paprika from them and a hungarian. 

 

Try a little of their cinnamon in your next rib rub...just a little because the cinnamon from them is very strong!  

post #11 of 18

If you're using it in a rub with a lot of other flavours, I don't think it will matter much, what paprika you use. There will be such a mix of flavours that the subtleties of one paprika over another will be lost.

post #12 of 18

I like the Hungarian, but have a hard time finding it in bulk!

 

Anyone have a website where we can order different styles of paprika?

post #13 of 18

Here's a link to a place I often buy from http://www.savoryspiceshop.com/.search?results_page=my_results.html&p=paprika

 

I know they sell it up to a 1 lb. package.

post #14 of 18

Thanks richoso1....great info! Went out there and bought some paprika!

post #15 of 18

It all depends on what I'm making.  In my spice cabinet right now we have a smokey spanish, and both a spicy and a sweet hungarian.  It all depends on what it's going to be used for.  

 

In rubs for things getting smoke I usually use the spicy hungarian.  The sweet is good with poultry and ham though.  The smokey spanish is used in almost anything that isnt going on the smoker. 

post #16 of 18

Sure them Hungarians make some good paprika, but can you trust em?......... Can you? 

post #17 of 18

Has anybody tried Moroccan paprika? I can't seem to find Hunky paprika where i am in Canada. My neighbor brought me some to try just haven't got around to it yet.

post #18 of 18



 

Quote:
Originally Posted by Blizz View Post

Has anybody tried Moroccan paprika? I can't seem to find Hunky paprika where i am in Canada. My neighbor brought me some to try just haven't got around to it yet.



Here's a link to one of my suppliers for paprika, they are reputable and have a great customer service dept. http://www.savoryspiceshop.com/spices/paphngsw.html

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