Which Paprika....??

[ExpatCanadian]

Hello all,

I'm about to mix up a batch of the Award Winning Dry Rub from the recipes site and need to order some bulk spices.  I do plan on cutting it at least in half, maybe a quarter (Also found a good Online Recipe Scaler for this)...  but still need quite a quantity of stuff.

Question is, what paprika is meant to be used....  Hot, Sweet, Smoked, Spanish?  I don't want super spicy... but in any case I'm more interested in what the recipe is intending to be used.  I'm using one of the UK vendors listed on the recipe site and have quite a few choices!

[beefmann]

It depends on taste and I use sweet and hangarian depending on my taste at the time

[PensacolaJim]

I always had good results using Szeged Hungarian Paprika. The best I found in the stores. It costs a little more but fresher.

[NePaSmoKer]

I always had good results using Szeged Hungarian Paprika. The best I found in the stores. It costs a little more but fresher.

I agree, its really good paprika.

nepas

[Ka Honu]

Talpra magyar!

[Roadking]

I always had good results using Szeged Hungarian Paprika. The best I found in the stores. It costs a little more but fresher.

That's where my vote goes. I love the taste it gives to chicken done on the grill.

[Habanero Smoker]

The recipe you are referring to is written to be made with sweet paprika; it is mainly for color and bulk. Though as other's have suggested you can use another type.

[love the smoke]

I really like the smoked paprika it has a awesome smoky smell and the flavor has a little smoke to it, it is all that i use

Randy

[ExpatCanadian]

In the end I used smoked Spanish "pimentón dulce" paprika....  ordered a kilo of the stuff from Spiceworld here in the UK.  The aroma of it was incredible as I opened the bag.  Have been away for a bit, so haven't yet had a chance to try it out on anything. This weekend though.... can't wait!