What are the different types of paprika?

There are several types of paprika, each with its own distinct characteristics and flavours:

1. Sweet Paprika: This is the most common type of paprika and is commonly used in various cuisines around the world. It is made from ripe red peppers and has a mild, slightly sweet flavour.

2. Hot Paprika: Also called spicy or Hungarian paprika, this type is made from a blend of ripe and dried red peppers, including cayenne peppers. As the name suggests, hot paprika has a spicy, pungent flavour with a noticeable kick of heat.

3. Smoked Paprika: This paprika variety undergoes a smoking process, often over oak or beechwood. It has a deep, smoky flavour with a hint of sweetness. Smoked paprika is commonly used in Spanish, Portuguese, Hungarian, and some Mexican cuisines.

4. Bittersweet Paprika: With a blend of spicy and sweet notes, bittersweet paprika is made from a mix of ripe red and semi-ripe peppers. It has a unique flavour profile that balances heat with a touch of sweetness.

5. Rose Paprika: This type of paprika is made from the outer skin of red bell peppers. It is sweeter than other varieties and is primarily used as a garnish or to add colour to dishes.

6. Hungarian Paprika: Also known as noble sweet paprika, this type of paprika is produced in Hungary and is renowned for its high quality. It is typically made from carefully selected ripe red peppers and has a vibrant red colour and a mildly sweet flavour.

7. Spanish Paprika: Spanish paprika, also known as pimentón, has a variety of different flavours and colours. It can be sweet, semi-sweet, spicy, or smoked, depending on the region and peppers used.

These are some of the most common types of paprika, though there may be variations and regional specialties within each category.