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 |
|---|---|
| Paprika (Crushed Flakes) | Coarsely crushed paprika pieces, used as a textural garnish for rice or cheese dishes. |
| Paprika (Delicate/Mild Hungarian) | A very mild grade of Hungarian paprika, used for a subtle flavor addition. |
| Paprika (Fine Grind) | Extra-fine powder for sauces and garnishing. |
| Paprika (Hot/Edes) | A spicy variety of paprika with a noticeable level of heat. |
| Paprika (Hot/Smoked) | A combination of the heat of hot paprika with the flavor of Spanish smoke-drying. |
| Paprika (Rose) | A delicate, fragrant Hungarian paprika with a mild heat. |
| Paprika (Smoked, Hot) | Smoked paprika made from hotter pepper varieties, combining intense flavor and significant heat. |
| Paprika (Smoked/Spanish Pimentón) | A robust variety made from smoke-dried peppers, imparting a deep, smoky flavor. |
| Paprika (Sweet, Spanish) | The non-smoked, mild, and sweet variety of Spanish paprika, used primarily for color. |
| Paprika (Sweet/Astrucan) | A sweet, delicate paprika variety used primarily for its deep red color. |
| Paprika (Sweet/Hungarian) | Mild and sweet variety, the most common type, used for color and gentle flavor. |