Dry Mustard and Paprika
piedmont
shelf, little alternative. Yet I hear often that there are differences in
both, especially in paprika. Dry mustard and paprika, the ones I buy at the
grocery, really have no taste to speak of, especially tasteless is the dry
mustard. Paprika does have a dull taste to it.
What I wish to understand is are there alternatives, are there higher
quality dry mustards and paprika that are available through mail order. Can
someone who has personally gone thru this same process of discovery give me
advice. Please don't just refer to 'stuff' read on the internet, I hope to
get a reply from someone that has actually tasted the differences.
--
piedmont
Christine Dabney
>What I wish to understand is are there alternatives, are there higher
>quality dry mustards and paprika that are available through mail order. Can
>someone who has personally gone thru this same process of discovery give me
>advice. Please don't just refer to 'stuff' read on the internet, I hope to
>get a reply from someone that has actually tasted the differences.
What you want is Penzeys. The best.
Christine
--
http://nightstirrings.blogspot.com
Bent Attorney Esq.
Do you have a Euro delicatessen in your area? I buy my paprika from
the local Polish delicatessen. It is imported from Hungary. I can
also get the Szeged brand of Hungarian paprika at my grocery store. I
just purchased some Lebanese paprika from a middle eastern store,
although I have not tried it yet. Hungarian paprika is more pungent
and flavourful than Spanish, especially if from the Szedged region
where climate and soil combine to create a superiour product. I store
it in the freezer, and tend not to purchase too much as it loses
pungency after a while when opened.
hahabogus
on Sep Sun 2009 01:38 pm
Go look at www.penzeys.com, they're Spice merchants. I have had experience dealing with them
and most of it good. There are other spice merchants probably as good maybe better but penzeys
works for me. Plus since they are a chain they might have a store near you. I don't have that luxury
and have to get my spices via shipping usually postal shipping as that's the cheapest for me. That is
if you are in North America. If you live elsewhere all bets are off.
I have found their spice a great deal fresher than what grocery store's stock, plus there is way
more selection...IIRC at least 4 different kinds of Paprika as well as spices/herbs that just aren't
availible in my area.
--
Is that your nose, or are you eatting a banana? -Jimmy Durante
James Silverton
> What I wish to understand is are there alternatives, are there
> higher quality dry mustards and paprika that are available
> through mail order. Can someone who has personally gone thru
> this same process of discovery give me advice. Please don't
> just refer to 'stuff' read on the internet, I hope to get a
> reply from someone that has actually tasted the differences.
I don't think it is necessary to go to Penzeys. In my local supermarkets
there is "Pride of Szeged" hot and sweet paprikas from Hungary and also
Coleman's English mustard (which is undoubtedly the best and does not
contain turmeric). Both makes are good but you might want to check
sell-by dates.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
notbob
> What I wish to understand is are there alternatives, are there higher
> quality dry mustards and paprika that are available through mail
> order.
Here's paprika:
I let you look for mustard:
nb
Wayne Boatwright
Sometimes I buy Penzey's, sometimes not. If not, then I buy Coleman's
English Dry Mustard. I have rarely bought paprika from Penzey's,
preferring instead an imported brand of both Hungarian sweet and hot
paprika. I don't see a particularly quality difference in Penzey's with
these particular products.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Mark A.Meggs
Dry mustard - Coleman's. Remember that takes a little while for the
flavor/heat to develop. You could try grinding black or brown mustard
seeds - soak them in water/wine/vinegar for 24 hours then put them in
a food processer
Paprika - it comes in both hot and sweet varieties. If you don't live
in a large city, you may have difficulty finding a good brand locally.
Find a good Hungarian brand.
For both of them - as they age they lose flavor.
- Mark
Gloria P
> I go to my local grocery and buy whatever dry mustard or paprika is on
> the shelf, little alternative. Yet I hear often that there are
> differences in both, especially in paprika. Dry mustard and paprika, the
> ones I buy at the grocery, really have no taste to speak of, especially
> tasteless is the dry mustard. Paprika does have a dull taste to it.
It sounds as though the dried stuff you are getting is old and
flavorless. Mustard should be hot. Paprika should be semi hot to hot,
slightly sweet and savory. I mused to think turmeric was just for color
until I bought some good turmeric.
>
> What I wish to understand is are there alternatives, are there higher
> quality dry mustards and paprika that are available through mail order.
> Can someone who has personally gone thru this same process of discovery
> give me advice.
Penzey's or a local spice shop that lets you smell and taste samples of
their product should provide you with spices that actually taste like
something.
> Please don't just refer to 'stuff' read on the internet,
> I hope to get a reply from someone that has actually tasted the
> differences.
>
People who post statements like that often complain that no one replies
to their inquiries. I wonder why?
gloria p
a Penzey's convert
modom (palindrome guy)
I really like Spanish smoked paprika, but some people don't. It comes
in sweet, semi-sweet and hot varieties. All are tasty and smoky.
Another way to go is to find some Hungarian paprika. Szeged is the
brand I've tasted and liked.
Coleman's dry mustard is the usual brand for us. It's very flavorful.
--
modom
Brian Huntley
is also very nice (they were the same company for most of the 20th
century, but Keen's is actually a very old company ( since 1742) who
know their stuff.
James Silverton
From its age I would guess Keen's is a British brand. I've never seen it
here.
sf
<waynebo...@arizona.usa.com> wrote:
>I have rarely bought paprika from Penzey's,
>preferring instead an imported brand of both Hungarian sweet and hot
>paprika. I don't see a particularly quality difference in Penzey's with
>these particular products.
Where do you buy Hungarian hot paprika these days? I used to buy it
from Cost Plus, but my local ones haven't carried it since the name
changed to "World Market".
--
I love cooking with wine.
Sometimes I even put it in the food.
Wayne Boatwright
> On Sun, 20 Sep 2009 19:25:33 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>I have rarely bought paprika from Penzey's, preferring instead an
>>imported brand of both Hungarian sweet and hot paprika. I don't see a
>>particularly quality difference in Penzey's with these particular
>>products.
>
> Where do you buy Hungarian hot paprika these days? I used to buy it
> from Cost Plus, but my local ones haven't carried it since the name
> changed to "World Market".
>
In the Phoenix area most of the major supermarket chains carry both the
sweet and hot paprika. It's an Hungarian product packed in red and white
tin boxes. Can't remember the brand, as I dump the boxes into large glass
bottles with ground glass stoppers.
pavane
"Brian Huntley" <brian_...@hotmail.com> wrote in message
news:8eb00c7e-3eff-46d8...@a6g2000vbp.googlegroups.com...
It is the same product with a different name depending
on geography:
http://www.keensmustard.com.au/our_heritage.php#keenhistory2
1995: Unilever purchases the condiment side of Reckitt & Colman.
Reckitt & Colman retains the Colman part of its name and continues
to make mustard - the famous American mustard called French's. Outside
of the UK, in places such as Canada and Australia, Colman's still sells
its mustard under the KEEN'S name.
pavane
Andy
Beware the Shillings brand double superfine ground dry mustard! Will set your
hair on fire if you don't account for it's doubleness.
Andy
Andy's Evil Twin <--- I wouldn't want that Hell on my conscience!!!
sf
<waynebo...@arizona.usa.com> wrote:
>In the Phoenix area most of the major supermarket chains carry both the
>sweet and hot paprika. It's an Hungarian product packed in red and white
>tin boxes. Can't remember the brand, as I dump the boxes into large glass
>bottles with ground glass stoppers.
That's the one I used to buy at Cost Plus. I don't remember a brand
name either, "Hungarian" was the biggest word on the can if I remember
correctly.
pavane
"Andy" <a@b.c> wrote in message news:Xns9C8D634...@216.196.97.131...
Ooohhhhh ... gotta go find it, thanks!
pavane
Bent Attorney Esq.
wrote:
> On Mon 21 Sep 2009 06:03:01a, sf told us...
>
> > On Sun, 20 Sep 2009 19:25:33 GMT, Wayne Boatwright
> > <wayneboatwri...@arizona.usa.com> wrote:
>
> >>I have rarely bought paprika from Penzey's, preferring instead an
> >>imported brand of both Hungarian sweet and hot paprika. I don't see a
> >>particularly quality difference in Penzey's with these particular
> >>products.
>
> > Where do you buy Hungarian hot paprika these days? I used to buy it
> > from Cost Plus, but my local ones haven't carried it since the name
> > changed to "World Market".
>
> In the Phoenix area most of the major supermarket chains carry both the
> sweet and hot paprika. It's an Hungarian product packed in red and white
> tin boxes. Can't remember the brand, as I dump the boxes into large glass
> bottles with ground glass stoppers.
>
The brand is more than likely 'Pride of Szeged'
Andy
Visit this recipe: http://pets.webshots.com/photo/1073563616046690505Gzoxnh
James Silverton
>> In the Phoenix area most of the major supermarket chains
>> carry both the sweet and hot paprika. It's an Hungarian
>> product packed in red and white tin boxes. Can't remember
>> the brand, as I dump the boxes into large glass bottles with
>> ground glass stoppers.
> That's the one I used to buy at Cost Plus. I don't remember a
> brand name either, "Hungarian" was the biggest word on the can
> if I remember correctly.
The can that I have has the words "Pride of Szeged" in white letters on
an orange red background and I assume that may be the brand name. The
other colors on the label are white and green and, without looking it
up, I believe red, white and green are the colors of the Hungarian flag.
Andy
pavane...
http://members.cox.net/jjschnebel/frdipsan.html
I'd suggest you don't make the same mistake using double superfine ground
mustard!
WTF, try it once and don't thank /blame me forever after! :D
Andy
blake murphy
> On Sun 20 Sep 2009 11:49:02a, Christine Dabney told us...
>
>> On Sun, 20 Sep 2009 14:38:38 -0400, "piedmont" <N...@Spam.com> wrote:
>>
>>>What I wish to understand is are there alternatives, are there higher
>>>quality dry mustards and paprika that are available through mail order.
>>>Can someone who has personally gone thru this same process of discovery
>>>give me advice. Please don't just refer to 'stuff' read on the internet,
>>>I hope to get a reply from someone that has actually tasted the
>>>differences.
>>
>> What you want is Penzeys. The best.
>>
>> www.penzeys.com
>>
>> Christine
>> --
>> http://nightstirrings.blogspot.com
>>
>
> Sometimes I buy Penzey's, sometimes not. If not, then I buy Coleman's
> English Dry Mustard.
i haven't used coleman's in a while, but i agree you can't go wrong with
it. i last bought mccormicks, and it is perfectly o.k.
>I have rarely bought paprika from Penzey's,
> preferring instead an imported brand of both Hungarian sweet and hot
> paprika. I don't see a particularly quality difference in Penzey's with
> these particular products.
i like penzeys smoked spanish paprika. the hungarian stuff ("Pride of
Szeged") is good (how could you throw away those arresting containers?)
<http://farm1.static.flickr.com/14/17189698_dd2146f297.jpg?v=0>
...but i would be afraid of not using it up before it faded due to the much
larger package size.
your pal,
blake
Wayne Boatwright
> sf wrote on Mon, 21 Sep 2009 07:01:15 -0700:
>
>>> In the Phoenix area most of the major supermarket chains
>>> carry both the sweet and hot paprika. It's an Hungarian
>>> product packed in red and white tin boxes. Can't remember
>>> the brand, as I dump the boxes into large glass bottles with ground
>>> glass stoppers.
>
>> That's the one I used to buy at Cost Plus. I don't remember a
>> brand name either, "Hungarian" was the biggest word on the can if I
>> remember correctly.
>
> The can that I have has the words "Pride of Szeged" in white letters on
> an orange red background and I assume that may be the brand name. The
> other colors on the label are white and green and, without looking it
> up, I believe red, white and green are the colors of the Hungarian flag.
>
Yes, that's the one.
Wayne Boatwright
> On Sun, 20 Sep 2009 19:25:33 GMT, Wayne Boatwright wrote:
>
>> On Sun 20 Sep 2009 11:49:02a, Christine Dabney told us...
>>
>>> On Sun, 20 Sep 2009 14:38:38 -0400, "piedmont" <N...@Spam.com> wrote:
>>>
>>>>What I wish to understand is are there alternatives, are there higher
>>>>quality dry mustards and paprika that are available through mail
>>>>order. Can someone who has personally gone thru this same process of
>>>>discovery give me advice. Please don't just refer to 'stuff' read on
>>>>the internet, I hope to get a reply from someone that has actually
>>>>tasted the differences.
>>>
>>> What you want is Penzeys. The best.
>>>
>>> www.penzeys.com
>>>
>>> Christine
>>> --
>>> http://nightstirrings.blogspot.com
>>>
>>
>> Sometimes I buy Penzey's, sometimes not. If not, then I buy Coleman's
>> English Dry Mustard.
>
> i haven't used coleman's in a while, but i agree you can't go wrong with
> it. i last bought mccormicks, and it is perfectly o.k.
>
>>I have rarely bought paprika from Penzey's, preferring instead an
>>imported brand of both Hungarian sweet and hot
>> paprika. I don't see a particularly quality difference in Penzey's
>> with these particular products.
>
> i like penzeys smoked spanish paprika. the hungarian stuff ("Pride of
> Szeged") is good (how could you throw away those arresting containers?)
Yes, Pride of Szeged is the brand. I do have a jar of Penzey's smoked
Spanish paprika, but the smoked flavor doesn't fit in well with most
recipes I make.
> <http://farm1.static.flickr.com/14/17189698_dd2146f297.jpg?v=0>
I have a number of those containers sitting around, holding other things.
The vivid color of the paprika is really pretty in the jars and I use it
often enough to keep them on the counter.
> ...but i would be afraid of not using it up before it faded due to the
> much larger package size.
While it's true that the flavor of paprika can fade with time, I make a
number of Hungarian dishes fairly often that call for paprika in
tablespoons. A normal sized spice jar wouldn't last too long.
> your pal,
> blake
Bent Attorney Esq.
wrote:
Just curious on your version of Goulash; how much paprika per pound of
beef do you use?
piedmont
news:Xns9C8C7E66E8516wa...@69.16.185.247...
> On Sun 20 Sep 2009 11:49:02a, Christine Dabney told us...
>
>> On Sun, 20 Sep 2009 14:38:38 -0400, "piedmont" <N...@Spam.com> wrote:
>>
>>
>>>What I wish to understand is are there alternatives, are there higher
>>>quality dry mustards and paprika that are available through mail order.
>>>Can someone who has personally gone thru this same process of discovery
>>>give me advice. Please don't just refer to 'stuff' read on the internet,
>>>I hope to get a reply from someone that has actually tasted the
>>>differences.
>>
>> What you want is Penzeys. The best.
>>
>> www.penzeys.com
>>
>> Christine
>> --
>> http://nightstirrings.blogspot.com
>>
>
> Sometimes I buy Penzey's, sometimes not. If not, then I buy Coleman's
> English Dry Mustard. I have rarely bought paprika from Penzey's,
> preferring instead an imported brand of both Hungarian sweet and hot
> paprika. I don't see a particularly quality difference in Penzey's with
> these particular products.
>
> --
> Wayne Boatwright
>
Thanks everyone, I'm off to find coleman's, we have an Hispanic theme
grocery and hope to see something other than the typical grocery paprika. If
no joy on the local paprika I'll try mail order.
piedmont
modom (palindrome guy)
>"Wayne Boatwright" <waynebo...@arizona.usa.com> wrote in message
>news:Xns9C8C7E66E8516wa...@69.16.185.247...
>> On Sun 20 Sep 2009 11:49:02a, Christine Dabney told us...
>>
>>> On Sun, 20 Sep 2009 14:38:38 -0400, "piedmont" <N...@Spam.com> wrote:
>>>
>>>
>>>>What I wish to understand is are there alternatives, are there higher
>>>>quality dry mustards and paprika that are available through mail order.
>>>>Can someone who has personally gone thru this same process of discovery
>>>>give me advice. Please don't just refer to 'stuff' read on the internet,
>>>>I hope to get a reply from someone that has actually tasted the
>>>>differences.
>>>
>>> What you want is Penzeys. The best.
>>>
>>> www.penzeys.com
>>>
>>> Christine
>>> --
>>> http://nightstirrings.blogspot.com
>>>
>>
>> Sometimes I buy Penzey's, sometimes not. If not, then I buy Coleman's
>> English Dry Mustard. I have rarely bought paprika from Penzey's,
>> preferring instead an imported brand of both Hungarian sweet and hot
>> paprika. I don't see a particularly quality difference in Penzey's with
>> these particular products.
>Thanks everyone, I'm off to find coleman's, we have an Hispanic theme
>grocery and hope to see something other than the typical grocery paprika. If
>no joy on the local paprika I'll try mail order.
>piedmont
I've had pretty good luck with these guys: http://www.tienda.com/
But I don't how their paprika prices compare with other online
sources.
--
modom
Alan Zelt
"piedmont" <N...@Spam.com> wrote in message
news:OEutm.11910$944....@newsfe09.iad...
> I go to my local grocery and buy whatever dry mustard or paprika is on the
> shelf, little alternative. Yet I hear often that there are differences in
> both, especially in paprika. Dry mustard and paprika, the ones I buy at
> the grocery, really have no taste to speak of, especially tasteless is the
> dry mustard. Paprika does have a dull taste to it.
>
> What I wish to understand is are there alternatives, are there higher
> quality dry mustards and paprika that are available through mail order.
> Can someone who has personally gone thru this same process of discovery
> give me advice. Please don't just refer to 'stuff' read on the internet, I
> hope to get a reply from someone that has actually tasted the differences.
>
> --
> piedmont
>
>
Having just returned from the Pays Basque, I can clearly state that there
are wonderful paprika's' to be had. Within the AOC of Espellette, their
powdered pepper is sweet with a hint of heat. Across the border in Spain, La
Verra paprika offers up smoked paprika.
In Hungary you can have a choice of up to 8 different kinds of paprika, from
the very bright red and mild, to the light brown, and very hot Eros.
Wayne Boatwright
How easily obtainable are these in the US? I don't expect to be traveling
to either destination in the foreseeable future.
Steve Y
peppers we bought 2 years ago.
I have some of those that I smoked last year in the freezer, they add a
nice background heat and taste to a chili
Steve
www.lovelycolour.com
blake murphy
> On Mon 21 Sep 2009 08:56:58a, blake murphy told us...
>
>>
>> i like penzeys smoked spanish paprika. the hungarian stuff ("Pride of
>> Szeged") is good (how could you throw away those arresting containers?)
>
> Yes, Pride of Szeged is the brand. I do have a jar of Penzey's smoked
> Spanish paprika, but the smoked flavor doesn't fit in well with most
> recipes I make.
>
>> <http://farm1.static.flickr.com/14/17189698_dd2146f297.jpg?v=0>
i put a little in the last batch of potato salad and it came out very well.
>
> I have a number of those containers sitting around, holding other things.
> The vivid color of the paprika is really pretty in the jars and I use it
> often enough to keep them on the counter.
>
>> ...but i would be afraid of not using it up before it faded due to the
>> much larger package size.
>
> While it's true that the flavor of paprika can fade with time, I make a
> number of Hungarian dishes fairly often that call for paprika in
> tablespoons. A normal sized spice jar wouldn't last too long.
>
well, that's my perennial dilemma - i use very little of a lot of different
things and hate to have them go stale.
your pal,
blake
ffu
wrote:
-->On Mon, 21 Sep 2009 17:52:26 GMT, Wayne Boatwright wrote:
-->
-->> On Mon 21 Sep 2009 08:56:58a, blake murphy told us...
-->>
-->>>
-->>> i like penzeys smoked spanish paprika. the hungarian stuff ("Pride of
-->>> Szeged") is good (how could you throw away those arresting containers?)
-->>
-->> Yes, Pride of Szeged is the brand. I do have a jar of Penzey's smoked
-->> Spanish paprika, but the smoked flavor doesn't fit in well with most
-->> recipes I make.
-->>
-->>> <http://farm1.static.flickr.com/14/17189698_dd2146f297.jpg?v=0>
-->
-->i put a little in the last batch of potato salad and it came out very well.
-->
it's wonderful in potato salad
Michael Kuettner
"Bent Attorney Esq." schrieb :
<snip>
> Just curious on your version of Goulash; how much paprika per pound of
> beef do you use?
40 - 50 grams per kilogram of beef.
Cheers,
Michael Kuettner
Wayne Boatwright
Or by volume mesure, about 3 tablespoons per pound of beef for my version,
usually 2 of sweet and 1 of hot.
Lynn from Fargo Ografmorffig
> I go to my local grocery and buy whatever dry mustard or paprika is on the
> shelf, little alternative. Yet I hear often that there are differences in
> both, especially in paprika. Dry mustard and paprika, the ones I buy at the
> grocery, really have no taste to speak of, especially tasteless is the dry
> mustard. Paprika does have a dull taste to it.
>
> What I wish to understand is are there alternatives, are there higher
> quality dry mustards and paprika that are available through mail order. Can
> someone who has personally gone thru this same process of discovery give me
> advice. Please don't just refer to 'stuff' read on the internet, I hope to
> get a reply from someone that has actually tasted the differences.
>
> --
> piedmont
"Sweet Hungarian Paprika" in the orange can with the chef on the
front. Distributed by Bende in Illinois. Keens Mustard (from England
when I can find it ) or Coleman's.
For at least 20 years!
Lynn in Fargo
Michael Kuettner
"Wayne Boatwright" schrieb :
> On Sat 26 Sep 2009 07:17:33a, Michael Kuettner told us...
>
>>
>> "Bent Attorney Esq." schrieb :
>>
>> <snip>
>>> Just curious on your version of Goulash; how much paprika per pound of
>>> beef do you use?
>>
>> 40 - 50 grams per kilogram of beef.
>>
>> Cheers,
>>
>> Michael Kuettner
>>
>>
>
> Or by volume mesure, about 3 tablespoons per pound of beef for my version,
> usually 2 of sweet and 1 of hot.
>
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
Cheers,
Michael Kuettner
Wayne Boatwright
>
> "Wayne Boatwright" schrieb :
>> On Sat 26 Sep 2009 07:17:33a, Michael Kuettner told us...
>>
>>>
>>> "Bent Attorney Esq." schrieb :
>>>
>>> <snip>
>>>> Just curious on your version of Goulash; how much paprika per pound of
>>>> beef do you use?
>>>
>>> 40 - 50 grams per kilogram of beef.
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>>
>>>
>>
>> Or by volume mesure, about 3 tablespoons per pound of beef for my
version,
>> usually 2 of sweet and 1 of hot.
>>
> How many cups is a pound of beef ?
I don't know, Michael. In the US most of us weight meat, but we volume
measure dry ingredients.
>>
>> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>>
> Exactly ;-P
:-)
> Cheers,
>
> Michael Kuettner
>
>
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright