Most of us use paprika to garnish foods but paprika really is a pepper. If you go into the ethnic section of your supermarket you may be able to find different kinds of paprika. I like sweet paprika for stews in winter because I often add chorizo, a spicy Spanish sausage to the pot. <img src="/images/graemlins/heart.gif" alt="" />

I discovered Smoked Paprika from Spain a couple of years ago and love it. I mix 50/50 hot/sweet. It is fabulous for beans, and such.

I have not done a half and half yet. I found it while walking through the ethnic food isle at my supermarket. I have such a problem, just want to try everything I see. You should see me, I my eyes can't move from left isle to right isle fast enough <img src="/images/graemlins/rolling.gif" alt="" />

Paprika is wonderful! Also, fresh bay leaf is a whole different herb to the dried ones in bottles. I searched for five years for a bay laurel to replace one I lost, but from which I had many, enough leaves frozen to last the time. Just as I used the last saved leaf, a friend found the very last Laurel nobilis at a specialty garden center and bought it for me. It resides in the safety of a garden container on a partly sunny porch. Mmmmmm. I can't wait to make a stew, sauce, or meatloaf. Soon.

Mary Ellen,

I have noticed that my local supermarket is starting to carry more fresh herbs, etc. that have been picked in put in cello bags. I am thrilled, but it is hard on the budget. To be able to go out and pick a few bay leaves for stew or sauce must be heaven. I envy you.

Hungarian commercial paprika is readily available in the US.
Nobel is actually Nobel sweet, and it is really sweet.
Rose is a bit hot, not as hot as Eros or csipos and there is Feledes (half sweet), just plain Edes (sweet), and sometimes there is a difference between csipos and Eros (being the hottest)

If you buy your paprika from growers you can find a lot more varieties.

It makes a difference too, if they grind the dried peppers whole or without the skin.And what part of the country it came from. Szeged and Kalocsa are the most famous paprika producing places, but people grow them all over the country (Hungary).

I normally use the hottest, love hot food!
Lard is the perfect match for paprika!Nothing brings out the taste and color like lard! You fry flour and paprika in the lard, sort of a Hungarian Roux.

4 Tabs flour
4 Tabs lard
1 tab paprika.

It is perfect for a pot of beans. This style of paprika is popular all over Eastern Europe including Croatia and Serbia, as well as Hungary.

The lard is fresh rendered pork fat not that dreadful plastic stuff you find in supers. If you have a Mexican Market they sell it in the meat dept. as Manteca.

I do remember lard, it is the only thing my mother cooked with. I have never bought any though. When I am watching cooking shows some of the chefs use lard. They say, as you do, that lard brings out color and taste. I have used paprika as a true seasoning for a long time, but never thought of the varieties available. You have really opened my eyes to this. I usually use the herbs and spices that I sell, I believe that this paprika is made from peppers of Spain. The next time I am in my market I will make it my business to pick up some from Hungary.

I keep looking at your roux mixture and thinking what it could for a pot of stew.