- Joined Apr 27, 2010
Hi all! I was making a dry rub the other day and it specifically called for sweet paprika. And I was curious...is sweet paprika different from other kinds of paprika? Thanks!
I believe they are - in this case. You often see resellers classify their paprika from sweet to mild to hot. Maybe the confusion (sweet as in not-hot, not sweet as in sugary) comes from the French word "doux", which is used to describe things that are not spicy, but which can also be used to indicate things that are sweet (in the sugary sense).Just because a pepper-based powder isn't hot doesn't make it sweet. In fact, that's true with a lot of things. Sweet and hot are not opposites.
Just as an aside, for those who don't know, there are two versions of chorizo. Chris is talking about the cured, dry sausage, from Spain, not the raw stuff from Mexico.
KYH said a raw one and a cured one. The one you call "raw" is actually cured and meant to be eaten like that (I assume, if you're tlaking about soft chewyness). The really raw one, and not cured or anything, you wouldn't like "like that". It's not really even a sausage, the casing is just an excuse to keep everything together, the instant you cut it all its contents will spread in your skillet, and Mexicans typically cook it with eggs. It's really good cooked, but I don't think anyone would ever eat that stuff raw.We can get both kinds of chorizo from our deli, but they both get eaten "raw". I know one is meant to be cooked. However, we all love the soft chewyness of it and cant resist picking at it. Is it not cured enough to be not exactly raw?
We can get both kinds of chorizo from our deli, but they both get eaten "raw". I know one is meant to be cooked. However, we all love the soft chewyness of it and cant resist picking at it. Is it not cured enough to be not exactly raw?