What is it with spices?

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

Help, and thanks.

I have never seen them used interchangeably, they're completely different
spices. Cayenne is just heat. Chili powder has some chili peppers in it but
more cumin and other 'mexican' kinds of spices, it's good for making
chili or taco meat. Paprika is Hungarian, if I recall correctly. To be
honest,
I have only used it on deviled eggs.

--
Posted via a free Usenet account from http://www.teranews.com

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

Help, and thanks.

Chili powder is usually a commercial blend oh herbs, spices, onion &
garlic powder and a lot of salt used for seasoning chili.

Paprika is dried ground red bell pepper (capsicum), coming in many
varieties, mos commonly called for are sweet, hot or smoked.

Cayenne or red pepper is dried ground cayenne peppers.

Jessica

Jessica V. said:

Quoted message said:

know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Chili powder is usually a commercial blend oh herbs, spices, onion &
garlic powder and a lot of salt used for seasoning chili.

Paprika is dried ground red bell pepper (capsicum), coming in many
varieties, mos commonly called for are sweet, hot or smoked.

Cayenne or red pepper is dried ground cayenne peppers.

Thank you for clarifying this for me. I can now experiment with more
confidence!

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

Help, and thanks.

Here's my take on this question.

All three items are ground chili peppers (except sometimes for "chili
powder" which may have additional spices, such as cumin, that are used
in making chili.

The terms CANNOT be used interchangeably.

Different kinds of peppers are used. I don't know all of their names,
but for chili powder you get certain peppers that are traditionally
grown in Mexico and the southwest US. For paprika it's Hungary and
Spain, mostly. For cayenne it's a specific pepper of that name (I
think).

Chili powder can be mild, medium, or hot. Cayenne is, in my experience,
always hot. Paprika is mild or medium, I have never experienced really
hot paprika.

Cayenne adds heat and not much else. Paprika adds heat (sometimes) and a
pepper flavor. Chili powder adds heat and a different chili flavor.

So, there's no guaranteed way to get dishes just as hot as you want.
Find a few brands that you like and experiment with them.

--
Peter Aitken

On Tue, 07 Aug 2007 07:55:38 -0700, [email hidden]

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably,

They're not using them interchangeably, that's just your
misconception. They're *specifically* using those
ingredients/terms.

Just because they're all red powders doesn't mean they're the
same.

-sw

George said:

Paprika is made by grinding sweet red bell peppers.

Paprika is grown. Ground paprika is made by grinding dried
paprika peppers. They are not the same as sweet red bell
peppers.

-sw

Peter A said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

Help, and thanks.

Here's my take on this question.

All three items are ground chili peppers (except sometimes for "chili
powder" which may have additional spices, such as cumin, that are used
in making chili.

Paprika is made by grinding sweet red bell peppers.

Quoted message said:

The terms CANNOT be used interchangeably.

Different kinds of peppers are used. I don't know all of their names,
but for chili powder you get certain peppers that are traditionally
grown in Mexico and the southwest US. For paprika it's Hungary and
Spain, mostly. For cayenne it's a specific pepper of that name (I
think).

Chili powder can be mild, medium, or hot. Cayenne is, in my experience,
always hot. Paprika is mild or medium, I have never experienced really
hot paprika.

Cayenne adds heat and not much else. Paprika adds heat (sometimes) and a
pepper flavor. Chili powder adds heat and a different chili flavor.

So, there's no guaranteed way to get dishes just as hot as you want.
Find a few brands that you like and experiment with them.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Paprika is made by grinding sweet red bell peppers.

How is it, then, that some paprika is quite hot?

--
Peter Aitken

The Cook said:

On Tue, 07 Aug 2007 11:49:16 -0400, George <[email hidden]>

Quoted message said:

Peter A said:

In article <[email hidden]>,
[email hidden] says...
> Would a member of the Inner Circle (since surely, only the Enlightened
> know these things intuitively) please explain to me the difference
> between "chilli powder", "paprika", and "cayenne"?
>
> Some people seem to use these terms interchangeably, but when I have
> personally _treated_ them as being interchangeable, I either get a
> bland meal or a hitherto unknown biological weapon of unparalleled
> pungency.
>
> And yes, I've read the FAQ for this esteemed froup at faqs.org, but
> was unable to find this information.
>
> Help, and thanks.
>
>
Here's my take on this question.

All three items are ground chili peppers (except sometimes for "chili
powder" which may have additional spices, such as cumin, that are used
in making chili.

Paprika is made by grinding sweet red bell peppers.

Paprika is made by grinding dried Paprika peppers. Check out the seed
catalogs.

I have visited distant relatives a number of times in Hungary and what
is now the Czech Republic and saw fields of red bell peppers destined to
become paprika according to my relatives.

It seems it can be made from various red peppers:

PAPRIKA

Paprika is a spice that is often overlooked by cooks. The only time
we think of paprika is when we make potato salad or chicken, using the
spice for color to make drab dishes look alive. But paprika is an
interesting spice that can be used for much more than a coloring agent.
Paprika is a red powder that is made from grinding the dried pods of
mild varieties of the pepper plant known as (Capsicum annuum L.) The
pepper plants used to make this spice range from the sweet Bell pepper
to the milder chili peppers. The Paprika peppers originally grown were
hot. Over time, they have evolved to the milder varieties. In Hungary
there are six classes or types of paprika ranging from delicate to hot.
The peppers also range in size and shape depending on where they are
grown . Some are grown in Spain, Hungary, California and other parts of
the U.S. The most commonly produced paprika is made from the sweet red
pepper also called the tomato pepper.

http://www.foodreference.com/html/artpaprika.html

Peter A said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Paprika is made by grinding sweet red bell peppers.

How is it, then, that some paprika is quite hot?

My statement was too sweeping. The majority of paprika is made from red
bell peppers. The hotter stuff is the small fraction that is made from
hotter peppers.

George said:

The Cook said:

Paprika is made by grinding dried Paprika peppers. Check out the seed
catalogs.

I have visited distant relatives a number of times in Hungary and what
is now the Czech Republic and saw fields of red bell peppers destined to
become paprika according to my relatives.

It seems it can be made from various red peppers:

Paprika only comes from paprika peppers. Anything else is not
paprika. They are a specific variety, and range in pungency just
like Hatch chiles.

They are not the common red bell peppers found here in the
states.

-sw

On Tue, 07 Aug 2007 11:49:16 -0400, George <[email hidden]>

Quoted message said:

Peter A said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

Help, and thanks.

Here's my take on this question.

All three items are ground chili peppers (except sometimes for "chili
powder" which may have additional spices, such as cumin, that are used
in making chili.

Paprika is made by grinding sweet red bell peppers.

Paprika is made by grinding dried Paprika peppers. Check out the seed
catalogs.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Quoted message said:

Paprika only comes from paprika peppers. Anything else is not
paprika. They are a specific variety, and range in pungency just
like Hatch chiles.

They are not the common red bell peppers found here in the
states.

-sw

I agree, though I probably am not that well informed; but I did one season
grow some seeds from the paprika peppers. They indeed were different than
any common red bell pepper I've seen, raised or eaten.
Dee Dee

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Paprika only comes from paprika peppers. Anything else is not
paprika. They are a specific variety, and range in pungency just
like Hatch chiles.

They are not the common red bell peppers found here in the
states.

-sw

I agree, though I probably am not that well informed; but I did one season
grow some seeds from the paprika peppers. They indeed were different than
any common red bell pepper I've seen, raised or eaten.
Dee Dee

I've grown both kinds and they are readily available here in season. Paprika
peppers are thicker fleshed and less roundy than bell peppers and are
inclined to be a bit smaller. I think they have a fuller sort of pepper
flavor. The mild paprika I've tasted fresh is about 10 on the Scoville scale
where bell peppers are 0 and jalapeños are 5,000. But some paprikas are hot.
Depends on the variety and growing conditions.
Edrena, in chile country.

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

Although some other posters have given definitions for "chilli
powder",
they have done so from an American perspective, which I am not sure
is really appropriate for you.

I imagine that recipes calling for "chilli" powder (rather than
"chili" powder)
are calling for ground hot capsicum pods. (I'm using the word
capsicum
to avoid overloading the word chile or chilli.)

In the U.S. there is a mixture called "chili powder" which is used for
making
chile con carne. It can vary in hotness.

Paprika is as described upthread, although I can't recall if anyone
mentioned
that there is hot paprika and sweet paprika. Hot paprika is
reasonably hot,
and carries the dictinct flavor of paprika. Sweet paprika has the
paprika taste
without the hotness.

Any ground capsicum pod can lose some potency with age.

Cindy Hamilton

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 7 Aug 2007 11:18:09 -0600, "The Joneses" <[email hidden]>

Quoted message said:

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

>
> Paprika only comes from paprika peppers. Anything else is not
> paprika. They are a specific variety, and range in pungency just
> like Hatch chiles.
>
> They are not the common red bell peppers found here in the
> states.
>
> -sw

I agree, though I probably am not that well informed; but I did one
season
grow some seeds from the paprika peppers. They indeed were different
than
any common red bell pepper I've seen, raised or eaten.
Dee Dee

I've grown both kinds and they are readily available here in season.
Paprika
peppers are thicker fleshed and less roundy than bell peppers and are
inclined to be a bit smaller. I think they have a fuller sort of pepper
flavor. The mild paprika I've tasted fresh is about 10 on the Scoville
scale
where bell peppers are 0 and jalapeños are 5,000. But some paprikas are
hot.
Depends on the variety and growing conditions.
Edrena, in chile country.

That does not sound like the paprika I am growing this year. I am
growing the Paprika Supreme Hybrid. It is long and thin skinned. I
am also growing Pimento L. It looks more like what you described.
Both of these are shown here.
https://www.totallytomato.com/ttsite/ttsitebrowse.aspx?category=1634&currentItemPage=3

Of course they keep changing things around so that nobody can keep
track of what is what.
--
Susan N.

I agree. It's a conspiracy. Started with Columbus who called allspice trees
in central America pimento. I believe that this is a Botanists' Bane. People
calling plants whatever they want... My herbal books have several very
different herbs that are frequently called the same word. Doesn't help that
the chiles are all frisky and cross-pollinate with wild abandon. Heathens.
Edrena

On Tue, 7 Aug 2007 11:18:09 -0600, "The Joneses" <[email hidden]>

Quoted message said:

"Dee Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Paprika only comes from paprika peppers. Anything else is not
paprika. They are a specific variety, and range in pungency just
like Hatch chiles.

They are not the common red bell peppers found here in the
states.

-sw

I agree, though I probably am not that well informed; but I did one season
grow some seeds from the paprika peppers. They indeed were different than
any common red bell pepper I've seen, raised or eaten.
Dee Dee

I've grown both kinds and they are readily available here in season. Paprika
peppers are thicker fleshed and less roundy than bell peppers and are
inclined to be a bit smaller. I think they have a fuller sort of pepper
flavor. The mild paprika I've tasted fresh is about 10 on the Scoville scale
where bell peppers are 0 and jalapeños are 5,000. But some paprikas are hot.
Depends on the variety and growing conditions.
Edrena, in chile country.

That does not sound like the paprika I am growing this year. I am
growing the Paprika Supreme Hybrid. It is long and thin skinned. I
am also growing Pimento L. It looks more like what you described.
Both of these are shown here.
https://www.totallytomato.com/ttsite/ttsitebrowse.aspx?category=1634&currentItemPage=3

Of course they keep changing things around so that nobody can keep
track of what is what.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article <[email hidden]>,

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Some people seem to use these terms interchangeably, but when I have
personally _treated_ them as being interchangeable, I either get a
bland meal or a hitherto unknown biological weapon of unparalleled
pungency.

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

Help, and thanks.

I believe one part of the deal is the kind of pepper involved. They are
NOT equal.

I've "dusted" cayenne atop a dish to add a bit of color and have been
regretful of the decision. My food co-op carries two cayennes with
different Scoville ratings; chili powder is a combination of spices,
including peppers. Paprika comes in different variations, too: sweet
(made from sweet peppers, maybe), half sharp.

Check www.penzeys.com and look up each kind to see what they say about
each.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Quoted message said:

Would a member of the Inner Circle (since surely, only the Enlightened
know these things intuitively) please explain to me the difference
between "chilli powder", "paprika", and "cayenne"?

Chilli powder, paprika and cayenne are all different and certainly
cannot be used interchangeably. Chilli (or chili) powder is a mixture
of some chile pepper and various other additions, such as cumin.
Paprika and cayenne are different capsicum species/cultivars. Moreover,
there are no fewer than seven different kinds of Hungarian paprika
alone.

Quoted message said:

And yes, I've read the FAQ for this esteemed froup at faqs.org, but
was unable to find this information.

The information can be found there, just indirectly. The FAQ contains a
link to Gernot Katzer's Spice Pages, probably the best and most
comprehensive collection of information on spices, whether on the Net or
elsewhere. See <http://www.uni-graz.at/~katzer/engl/index.html>.

As to faqs.org, the site is dead and hasn't been updated since April
2004. Kent Landfield, its maintainer, has disappeared without a trace.
The domain is registered and paid for until 2012. The registrant is one
Lech Mazur and people have been unsuccessfully trying to e-mail and
otherwise contact him. The site needs to be either taken down or given
to someone who is both capable and willing to maintain it.

Victor