"piedmont" > wrote in message
...
> 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.