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

On Sep 20, 2:38*pm, "piedmont" > wrote:
> 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

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.

"piedmont" > wrote in
on Sep Sun 2009 01:38 pm

> 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.
>

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

piedmont wrote on Sun, 20 Sep 2009 14:38:38 -0400:

> 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

On 2009-09-20, piedmont > wrote:

> 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:

http://tinyurl.com/mgcgtw

I let you look for mustard:

http://www.google.com/

nb

On Sun, 20 Sep 2009 14:38:38 -0400, "piedmont" > wrote:

>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.

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

piedmont wrote:
> 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

On Sun, 20 Sep 2009 14:38:38 -0400, "piedmont" > wrote:

>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.

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

I second the frequent recommendation of Colman's mustard, but Keen's
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.

Brian wrote on Sun, 20 Sep 2009 18:57:02 -0700 (PDT):

> I second the frequent recommendation of Colman's mustard, but
> Keen's 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.

From its age I would guess Keen's is a British brand. I've never seen it
here.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 20 Sep 2009 19:25:33 GMT, Wayne Boatwright
> 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.

"Brian Huntley" > wrote in message
...
|I second the frequent recommendation of Colman's mustard, but Keen's
| 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.

It is the same product with a different name depending
on geography:
http://www.keensmustard.com.au/our_h...p#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

pavane said...

>
> "Brian Huntley" > wrote in message
> ...
>|I second the frequent recommendation of Colman's mustard, but Keen's
>| 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.
>
> It is the same product with a different name depending
> on geography:
> http://www.keensmustard.com.au/our_h...p#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


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!!!

On Mon, 21 Sep 2009 13:17:15 GMT, Wayne Boatwright
> 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.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Andy" > wrote in message ...
| pavane said...
|
| >
| > "Brian Huntley" > wrote in message
| > ...
| >|I second the frequent recommendation of Colman's mustard, but Keen's
| >| 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.
| >
| > It is the same product with a different name depending
| > on geography:
| > http://www.keensmustard.com.au/our_h...p#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
|
|
| 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!!!

Ooohhhhh ... gotta go find it, thanks!

pavane

pavane said...

>
> "Andy" > wrote in message
> ...
>| pavane said...
>|
>| >
>| > "Brian Huntley" > wrote in message
>| > .
>| > ..
>| >|I second the frequent recommendation of Colman's mustard, but Keen's
>| >| 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.
>| >
>| > It is the same product with a different name depending
>| > on geography:
>| > http://www.keensmustard.com.au/our_h...p#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
>|
>|
>| 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!!!
>
> Ooohhhhh ... gotta go find it, thanks!
>
> pavane


Visit this recipe: http://pets.webshots.com/photo/10735...46690505Gzoxnh

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.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

pavane said...

>
> "Andy" > wrote in message
> ...
>| pavane said...
>|
>| >
>| > "Brian Huntley" > wrote in message
>| > .
>| > ..
>| >|I second the frequent recommendation of Colman's mustard, but Keen's
>| >| 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.
>| >
>| > It is the same product with a different name depending
>| > on geography:
>| > http://www.keensmustard.com.au/our_h...p#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
>|
>|
>| 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!!!
>
> Ooohhhhh ... gotta go find it, thanks!
>
> pavane


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!

Andy

"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.

My Espellette peppers are just ripening. These were grown from seed from
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


Alan Zelt wrote:
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.

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.

>
> 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

On Tue, 22 Sep 2009 15:56:48 -0400, blake murphy >
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

"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

On Sep 20, 1:38*pm, "piedmont" > wrote:
> 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

"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 ?
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
Exactly ;-P

Cheers,

Michael Kuettner