Below is a list of all known varieties for Paprika. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Delicate Paprika (Csemege) | A very mild, sweet, and bright Hungarian variety prized for its light color and gentle flavor. |
| Hot Paprika (Hungarian) | Hungarian-style ground spice with a medium heat level, resulting from leaving a higher ratio of seeds and placentas during grinding. It adds color, flavor, and warmth to stews and rubs. |
| Smoked Paprika (Pimentón de la Vera - Bittersweet) | A Spanish specialty combining sweet and spicy pepper varieties before smoking, offering a complex balance of flavor, heat, and smoke. |
| Smoked Paprika (Pimentón de la Vera - Hot) | A Spanish specialty where the peppers are smoked over oak wood, yielding the same deep, smoky flavor as the sweet variety, but with a pronounced heat level. |
| Smoked Paprika (Pimentón de la Vera - Sweet) | A Spanish specialty where peppers are dried and smoked over oak wood for several weeks, imparting an intense, deep, smoky flavor. The sweet variety provides flavor without heat. |
| Sweet Paprika (Hungarian) | Hungarian-style ground spice known for its vibrant red color and mild, sweet flavor. Derived from specially bred, non-pungent Capsicum peppers, used primarily for color and flavor base in dishes like goulash. |