Spicing up the heart of various world cuisines – from Hungary to Spain, Morocco to West Africa – paprika is a linchpin in numerous recipes due to its mild red pepper flavor and bold red color. Despite being popularly seen as one-dimensional, top-quality paprika, celebrated for its subtle earthy sweetness, remains a favorite amongst culinary experts.

The use and type of paprika can shift a dish's character. Sweet paprika offers a kind, bell pepper-like sweetness whereas hot paprika shares a flavor profile with cayenne pepper. For a dash of audacity, smoked or Spanish paprika, also known as "pimentón," provides an assertive smokiness. "Pimentón" encompasses both hot and sweet types.

Depending on what the recipe calls for, sweet paprika might suit best, offering a gentle taste, whereas the hot variant, derived from spicier chillies, adds a kick. Smoked paprika also comes in sweet and hot variations. Sweet paprika, typically derived from milder chillies like red bell peppers, is often used in Hungarian dishes such as Chicken Paprikash and Goulash, and is a traditional garnish for deviled eggs.

Hot paprika, as the name implies, boasts a bolder flavor due to its combination of chilli and bell peppers, while smoked paprika or Spanish paprika, otherwise known as "pimentón," is adored for its strong, smoky flavor from peppers dried and smoked over an oak fire. Though it technically comes in sweet, bittersweet, and hot, most grocery store variations won't specify. It's usually best to assume smoked paprika is sweet, unless labeled as hot.

Hungarian paprika is renowned for its superior quality. Jeremy Salamon, the owner of Agi’s Counter in Brooklyn, says that this paprika "has a real depth and richness to it." Beyond the predominantly sold sweet (noble sweet) variety in the U.S., Hungarian paprika offers eight different grades. Hungarian paprika paste, on the other hand, is made from a blend of sweet and slightly hot fresh Hungarian wax peppers. It's typically included alongside dried paprika in recipes to elevate flavor profiles in soups and stews.

Finding quality paprika might prove challenging at your local grocery store. Salamon recommends options like Burlap & Barrel’s Noble Sweet Paprika and Szegedi 178 Hot Paprika, which are available online. Appearance is a useful indicator of quality, "The color should be as red as ruby slippers," according to Salamon.

Employing paprika in your cooking routine can bring subtle flavor to a dish. Sweet paprika or a slight hint of hot paprika could be the missing key ingredient in an otherwise delicate soup.

You can enhance paprika's flavor by quickly toasting it during cooking. Salamon suggests adding it right before introducing liquid or stock, allowing it to fry or toast in the oil for a few seconds. Additionally, mixing different types of paprika in a dish can yield unique flavor experiences.

Whether sweet, hot, or smoky, high-quality paprika deserves to be cherished and showcased in your array of kitchen essentials.