WEBVTT - Short Stuff: Paprika

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<v Speaker 1>Hey, and welcome to the podcast. I'm Josh, and there's

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<v Speaker 1>Chuck and Jerry's here too, and this is short stuff.

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<v Speaker 1>Do you like paprika? I don't think I've ever tasted

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<v Speaker 1>paprika enough to determine whether I like it or not. Really,

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<v Speaker 1>all right, that surprises me. I've had goulash. I guess

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<v Speaker 1>I've eaten Hungarian food, so I'm sure I have, but

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<v Speaker 1>I've never been like, Yeah, I love paprika, you know, well,

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<v Speaker 1>I love paprika. I love smoked paprika specifically. And this

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<v Speaker 1>show is about paprika. And you mentioned Hungary and we'll

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<v Speaker 1>get to why Hungary is known for paprika in a second.

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<v Speaker 1>But it's actually the Hungarian word for pepper. It is

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<v Speaker 1>from the and by the way, thanks to Patty Rasmuss

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<v Speaker 1>in it how stuff works for this. Yeah, but it

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<v Speaker 1>comes from the Capsicum annum variety from the long hum family,

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<v Speaker 1>and it's a it's a pepper. It's a long, bright

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<v Speaker 1>red pepper. And the flavor can be super hot or

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<v Speaker 1>not that hot, hottish, it can be sweet, it can

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<v Speaker 1>be smokey if it is indeed, you know, smoked over

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<v Speaker 1>a fire, and a lot of the paprika. You'll see

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<v Speaker 1>this is what you see. If you see the orangey

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<v Speaker 1>red sprinkles on a deviled egg, that's paprika. Yes, for sure,

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<v Speaker 1>it's huge in Central Europe, but Hungary is like you know,

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<v Speaker 1>the you know, Studio fifty four of the paprika world.

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<v Speaker 1>But it's also big in Spain and Portugal as well.

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<v Speaker 1>And since you like it smoked, you would like the

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<v Speaker 1>Spanish and Portuguese paprika, because they take for granted that

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<v Speaker 1>paprika smoke so much so that a woman named Nancy Waldeck,

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<v Speaker 1>who's a chef and cookbook author that the House of

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<v Speaker 1>Works interviewed for this says that, like they don't even

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<v Speaker 1>put it's smoked on the label. It's you just know

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<v Speaker 1>what's smoked. Basically, Yeah, that's how smoked it is. It's

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<v Speaker 1>so smoked. The reason that Hungary is known for it

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<v Speaker 1>is because they really adopted it. It's not native to there,

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<v Speaker 1>which is really surprising to me. It's actually native where

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<v Speaker 1>you think it would be is Mexico and Central America.

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<v Speaker 1>But it found its way to Hungary through the Balkans apparently,

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<v Speaker 1>and it grew really really well there in abundance, and

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<v Speaker 1>so it became sort of the national spice because it

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<v Speaker 1>was so abundant. That was it obviously made it less

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<v Speaker 1>expensive because there was so much of it, and at

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<v Speaker 1>a time when spices were sometimes reserved for people that

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<v Speaker 1>had more wealth, you could get paprika even if you

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<v Speaker 1>didn't have a lot of money. And so Hungary said,

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<v Speaker 1>we are going to base everything we make almost off

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<v Speaker 1>this stuff. Yeah. What's funny though, is like that the

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<v Speaker 1>Nancy Waldeck points out that still it's even if you

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<v Speaker 1>go to Hungary, it's basically pepri cash and goulosh or

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<v Speaker 1>peprikosh and gulosh are the two main dishes that paprikas

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<v Speaker 1>used it, although in the countryside they'll use it in

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<v Speaker 1>like mushroom soup and some other stuff too, but it's

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<v Speaker 1>still like the two main dishes anyone thinks of for

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<v Speaker 1>paprika outside of deviled eggs. Yeah. Emily went to Hungary

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<v Speaker 1>this year or late last year. Yeah, she went to Budapest.

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<v Speaker 1>Her friend was working over there, so she had a

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<v Speaker 1>kind of a free place to stay and she was

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<v Speaker 1>up for an adventure and I was like, go have

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<v Speaker 1>your adventure. She said, I wasn't asking, and I said fine,

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<v Speaker 1>be that way, go to Hungary. Uh. And she had

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<v Speaker 1>a great time and had tons of paprika. That's one

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<v Speaker 1>of the coolest towns I've ever been to. You me

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<v Speaker 1>and I went for New Year's one year was awesome. Yeah,

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<v Speaker 1>I've been there too. Uh. And our good friend Raymond

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<v Speaker 1>the puppeteer is puppeting in Hungary right now. Oh man,

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<v Speaker 1>a Raymond move. That's awesome. I hope, Emily says, because

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<v Speaker 1>that's how you're supposed to. I wanted to and I

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<v Speaker 1>was like, Josh, don't do it. Don't do it, just

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<v Speaker 1>say Budapest. I came back from it saying that, and

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<v Speaker 1>I got enough, like come on that. I'm just finally

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<v Speaker 1>back to Budapest. All right. Should we take a break? Yeshack, chuck.

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<v Speaker 1>I'm still laughing from one minute ago. Thank you too.

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<v Speaker 1>I think it's very funny. It's very funny, so thank you.

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<v Speaker 1>So um. I love this article says Paprika pride runs

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<v Speaker 1>high and hungry again. Remember this is the national spice

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<v Speaker 1>and there's a Paprika museum in the village of Roski

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<v Speaker 1>and you can get basically if you go to Hungry

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<v Speaker 1>h Nancy Waldeck says expect to see maybe twenty different

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<v Speaker 1>kinds of paprika, not brands, like varieties of paprika on

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<v Speaker 1>the shelves in any given grocery store. But despite there

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<v Speaker 1>being so many, there's actually just four official grades. At least.

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<v Speaker 1>There's plenty of different kinds, but there's grades as far

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<v Speaker 1>as paprik is concerned. There's Special, Gourmet, Noble, and Rows,

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<v Speaker 1>and those don't really give you any kind of indication

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<v Speaker 1>of what paprika you're getting at all. Now. I think

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<v Speaker 1>they just sort of break it up into how fine

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<v Speaker 1>or course it is, and maybe whether it's sort of

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<v Speaker 1>a milder win or a sweeter one or a hotter one. Yes,

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<v Speaker 1>that's pretty much it. But so you've got special, which

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<v Speaker 1>is very fine, sweet and mild. I think that's pretty

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<v Speaker 1>much the paprika that you would get here in the

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<v Speaker 1>United States, or that people would put on like their

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<v Speaker 1>deviled eggs. Yeah, it's it's pretty mild. You don't want

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<v Speaker 1>to blast people with the heat. So Gourmet is slightly course.

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<v Speaker 1>I've never had course paprika, have you, No, I'd be

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<v Speaker 1>very interested, and it can be hot or mild. Noble

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<v Speaker 1>is a course grind, so not even slightly. Course, this

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<v Speaker 1>is course, it's just basically a lump of paprika, I guess,

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<v Speaker 1>and it tends to be light red. I'm not sure

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<v Speaker 1>what the taste can be, but then the rows is

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<v Speaker 1>dark red and that one can be very hot. So

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<v Speaker 1>if you see a dark red paprika and it says

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<v Speaker 1>rose on the label before warned, yeah, it's um. It's

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<v Speaker 1>got kind of a bell pepper taste. It is like

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<v Speaker 1>a chili pepper in that it can be hot, but

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<v Speaker 1>it's not a substitute and a recipe necessarily for chili powder. No,

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<v Speaker 1>that's good. Like if you get a chili pepper powder,

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<v Speaker 1>which is not chili powder. But if you get let's say,

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<v Speaker 1>like a chipulta powder or a you know, any other

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<v Speaker 1>specific pepper powder, than the paprika may be kind of similar.

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<v Speaker 1>But if you just get chili powder, and I'm not

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<v Speaker 1>sure if a lot of people know this, there's a

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<v Speaker 1>variety of chilis and coumin and garlic a lot of

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<v Speaker 1>times in it. That's like a powdered mix. Yeah, it's

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<v Speaker 1>like seasoned salt basically, but the chili version of it. Sure,

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<v Speaker 1>chili powder is right, Yeah, paprika's paprika. You can't even

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<v Speaker 1>really compare it to chipole or anything like that. Is

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<v Speaker 1>it's own thing, and so they how stuff works writers

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<v Speaker 1>go to great pains to point out that if you

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<v Speaker 1>have a recipe that calls for paprika, you have to

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<v Speaker 1>use paprika for it. Don't don't try anything else, don't

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<v Speaker 1>try anything funny, or the people from a house stuff

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<v Speaker 1>works will come to your house and take all of

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<v Speaker 1>your spices. And apparently it's the kind of spice you

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<v Speaker 1>don't want to buy a ton of because it goes

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<v Speaker 1>bad quicker than other spices because of these natural oils,

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<v Speaker 1>and it's just gonna go bad sooner. So don't keep

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<v Speaker 1>it near heat, keep it in a dark jar, in

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<v Speaker 1>a cool place. And if you go to use paprika,

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<v Speaker 1>if you don't use it much, and you go to

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<v Speaker 1>use it like six months later and it is brown,

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<v Speaker 1>then it's no longer paprika, and don't use it, right.

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<v Speaker 1>But luckily it's so cheap you can just replace it

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<v Speaker 1>pretty easily. It's not a big tragedy if it goes bad.

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<v Speaker 1>The thing is is it's such a such a in

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<v Speaker 1>the United States, especially such an innocuous, overlooked spice that

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<v Speaker 1>I think this should be one of those impetuses where

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<v Speaker 1>people go out and buy paprika and then start looking

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<v Speaker 1>for recipes to use it in. Just try something new.

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<v Speaker 1>This is a great opportunity to do that everybody totally.

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<v Speaker 1>So you can try paprikash Goo losh. And then Nancy

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<v Speaker 1>Waldeck says, try Romesco sauce, which is an old world

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<v Speaker 1>sauce from Spain and Portugal. And we say, go forth,

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<v Speaker 1>try something new, and I think, Chuck, that means that

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<v Speaker 1>short stuff is out. Stuff you should know is a

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