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B1 noun #20 am häufigsten 20 Min. Lesezeit

paprika

Top 20

Paprika is a word for a red powder. We use it in the kitchen. It is a spice. It comes from red peppers. Most paprika is not hot; it is sweet. It makes food look beautiful because it is bright red. You can put it on eggs, potatoes, or chicken. When you go to the shop, you can find it in a small jar. It is easy to use. You just take a little bit and shake it over your food. It does not taste like salt or black pepper. It has its own special taste. It is very popular in many countries. If you like red colors in your food, you will like paprika. It is a simple word to remember for your cooking vocabulary.

Paprika is a common spice that people use to add color and flavor to their meals. It is made by drying red peppers and then grinding them into a fine powder. You will often see it in the spice section of the supermarket. In many recipes, you only need a small amount, like a teaspoon. It is very famous in a country called Hungary, where they use it in a famous soup called Goulash. There are different kinds of paprika. Some are sweet, and some are a little bit spicy. There is also 'smoked' paprika, which smells like a campfire. It is a good word to know if you like to cook or if you are reading a menu in a restaurant. You can say, 'I like the taste of paprika on my roasted vegetables.'

Paprika is a versatile spice that is essential in many European and Mediterranean cuisines. It is produced from various types of peppers in the Capsicum annuum family. The flavor can range from very mild and sweet to quite pungent and hot, depending on the variety of peppers used and how they are processed. For example, Hungarian paprika is known for its high quality and comes in several grades of heat and richness. Spanish paprika, or pimentón, is often smoked over oak wood, giving it a unique, robust aroma. In cooking, paprika is frequently used not just for its flavor, but also as a natural dye to give dishes a deep red or orange hue. It is important to store it in a cool, dark place because it can lose its flavor and color if exposed to light for too long.

Paprika serves as a fundamental ingredient in global gastronomy, acting as both a seasoning and a coloring agent. Derived from the air-dried fruits of the chili pepper, its characteristics are defined by the specific cultivar and the processing methods employed. In professional culinary contexts, chefs often distinguish between 'sweet' (noble sweet), 'half-sweet,' and 'hot' varieties. The chemical compound responsible for its color is primarily capsanthin, a powerful antioxidant. One key technique when using paprika is to 'bloom' it in warm oil, which releases its fat-soluble flavors; however, one must be cautious as the high sugar content in the powder can lead to burning and bitterness. Beyond its culinary uses, paprika has historical significance, particularly in Hungary, where it became a staple after being introduced via Ottoman trade routes. It is also a significant source of Vitamin C and other essential nutrients.

Paprika is a complex spice whose profile is dictated by regional traditions and botanical variations. While often relegated to a mere garnish in Western domestic cooking, it is the backbone of Central European and Iberian cuisines. The distinction between Hungarian paprika and Spanish pimentón is crucial: the former is typically air-dried and categorized by its 'purity' and heat levels (such as különleges or erős), while the latter is frequently smoke-dried, resulting in the characteristic Pimentón de la Vera. From a chemical perspective, the pungency of paprika is measured on the Scoville scale, though most commercial varieties remain relatively low. Its role in the 'Columbian Exchange' is a fascinating study in how a New World plant was assimilated and transformed by Old World palates. In advanced culinary discourse, the 'quality' of paprika is judged by its extractable color (ASTA color value) and the balance of its volatile oils.

In the upper echelons of culinary arts and food science, paprika is viewed as a sophisticated medium for delivering both aesthetic vibrance and deep, earthy umami. Its production involves a meticulous process of selection, desiccation, and milling, where the inclusion or exclusion of seeds and placentas determines the final capsaicinoid concentration. The nuances between Pimentón de la Vera (with its DOP protected status) and the various grades of Hungarian fűszerpaprika represent a rich tapestry of terroir and traditional craftsmanship. Furthermore, the industrial application of paprika oleoresin as a stable, natural pigment in everything from cheese to cosmetics underscores its versatility. Historically, the spice's journey from the Aztec and Mayan civilizations to the Hungarian plains serves as a poignant example of botanical globalization. To master the use of paprika at this level is to understand the delicate interplay of heat, lipid solubility, and the prevention of Maillard-induced bitterness during the cooking process.

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paprika in 30 Sekunden

Paprika is a vibrant red spice made from dried and ground peppers, ranging from sweet to hot.
It is a central ingredient in Hungarian and Spanish cuisines, famous for dishes like goulash and chorizo.
Beyond flavor, it is highly valued as a natural food coloring agent due to its rich red pigment.
Common varieties include sweet, hot, and smoked (pimentón), each offering a distinct culinary profile.

Paprika is a versatile and vibrant spice derived from the dried and ground fruits of the Capsicum annuum species, specifically the larger, sweeter varieties often referred to as bell peppers or chili peppers. While many people associate the word with a simple red powder used for garnish, its culinary significance is profound and multifaceted. The term itself has deep roots in Central Europe, particularly Hungary, where it is considered a national treasure and a fundamental component of the country's gastronomic identity. Unlike cayenne pepper, which is primarily valued for its intense heat, paprika offers a spectrum of flavors ranging from delicate and sweet to deeply smoky and moderately pungent. This range allows it to be used in a variety of ways, from providing a subtle background warmth to serving as the primary flavor profile of a dish like Goulash or Paprikash.

Botanical Origin: Paprika is produced from the pods of the pepper plant, which are harvested when ripe, dried, and then pulverized into a fine powder. The specific variety of pepper used determines the final flavor and heat level of the spice.
Culinary Function: Beyond flavor, paprika is prized for its intense carotenoid content, which imparts a rich, brick-red color to oils, fats, and liquids, making it an essential natural coloring agent in the food industry.

In modern kitchens, paprika is used across various global cuisines. In Spanish cooking, it is known as pimentón and is often smoked over oak fires, giving it a distinctively woody and robust aroma. This smoked variety is a key ingredient in chorizo sausage and many Mediterranean stews. In the United States, paprika is frequently seen as a finishing touch on deviled eggs or potato salad, where its bright color provides a visual contrast against white or yellow backgrounds. However, to truly appreciate paprika, one must understand the concept of 'blooming' the spice. When paprika is briefly heated in oil or fat, its fat-soluble flavor compounds and pigments are released, intensifying both its taste and its coloring capabilities. This is a critical step in many traditional recipes, though chefs must be careful not to burn the powder, as its high sugar content can cause it to turn bitter if exposed to excessive heat for too long.

The chef insisted that the secret to a perfect Hungarian stew was using high-quality, authentic paprika that had been sourced directly from the Kalocsa region.

The cultural impact of paprika extends into the realm of science as well. Albert Szent-Györgyi, a Hungarian biochemist, won the Nobel Prize in Physiology or Medicine in 1937 for his work on Vitamin C, much of which involved extracting the vitamin from paprika peppers. This historical fact highlights that paprika is not just a flavor enhancer but also a source of nutrients, including Vitamin A, Vitamin E, and various antioxidants. When people use the word today, they might be referring to the mild 'sweet' paprika found in most grocery stores, the 'hot' variety that packs a spicy punch, or the 'smoked' variety that adds a campfire-like depth to vegetarian and meat dishes alike. Understanding these distinctions is key to using the spice effectively in communication and cooking.

Furthermore, the term is used metaphorically in some contexts to describe something that adds 'spice' or 'color' to a situation, though this is less common than its literal culinary usage. In linguistic terms, the word has traveled from the Americas (where peppers originated) to Europe via the Ottoman Empire and the Spanish explorers, eventually settling into the Hungarian language and then being adopted into English. This journey reflects the global nature of the spice trade and the way ingredients can become synonymous with the cultures that embrace them most fully. Whether you are discussing a recipe, shopping for groceries, or exploring European history, 'paprika' remains a vibrant and essential term in the English vocabulary.

Without a generous dusting of paprika, the dish looked pale and lacked the characteristic warmth expected in Mediterranean cuisine.

Variety: Sweet: The most common type, providing a mild, fruity flavor and bright red color without significant heat.
Variety: Smoked: Also known as pimentón, this variety is dried over wood fires, offering a deep, smoky aroma essential for Spanish dishes.

In conclusion, paprika is a bridge between continents and eras. It represents the transformation of a New World plant into an Old World staple. When you use the word, you are invoking a history of exploration, scientific discovery, and culinary artistry. It is a word that carries the scent of woodsmoke, the heat of the Hungarian sun, and the bright red hue of a perfectly seasoned meal. As you continue to learn English, recognizing the nuances of 'paprika' will help you navigate menus, recipes, and cultural discussions with greater confidence and flavor.

The aroma of toasted paprika filled the kitchen, signaling that the base for the goulash was ready.

Using the word 'paprika' in a sentence is generally straightforward because it functions as a common noun, specifically an uncountable mass noun in most culinary contexts. However, like many food items, it can become countable when referring to specific types or varieties. Understanding the grammatical patterns and common verb pairings associated with paprika will help you sound more natural when discussing food and cooking. The most frequent verbs used with paprika include 'add,' 'sprinkle,' 'season,' 'rub,' 'dust,' and 'stir in.' These verbs describe the physical action of applying the spice to food.

As an Uncountable Noun: In most cases, we treat paprika as a mass. Example: 'How much paprika should I add to the sauce?' We do not say 'a paprika' unless we mean a specific pepper or a specific type of the spice.
As a Countable Noun: When discussing different varieties, you might say: 'The store carries several different paprikas, including sweet, hot, and smoked varieties.'

When constructing sentences, paprika often appears in the object position of a sentence. For example, 'The recipe calls for two teaspoons of paprika.' Here, 'paprika' is the object of the preposition 'of.' It can also act as the subject, though this is less common: 'Paprika is the most important ingredient in this stew.' In descriptive writing, paprika is often used to describe color or flavor profiles. You might say a dish has a 'paprika-infused oil' or a 'paprika-rubbed chicken.' The word can also be used as an adjective in compound nouns, such as 'paprika powder' or 'paprika peppers.'

You should always sprinkle a little paprika over the hummus to give it a professional look and a hint of earthiness.

Adjectives that frequently modify paprika include 'sweet,' 'hot,' 'smoked,' 'Hungarian,' 'Spanish,' 'mild,' 'bitter,' and 'vibrant.' These adjectives help specify exactly which type of the spice is being used, which is crucial in recipes where the flavor profile varies significantly between types. For instance, substituting hot paprika for sweet paprika could make a dish far spicier than intended. Sentences often reflect this need for specificity: 'Make sure to use smoked paprika, not the regular kind, to get that authentic barbecue flavor.' Another common structure involves the use of 'pinch' or 'dash' to indicate a small amount: 'Just add a pinch of paprika for color.'

In more advanced usage, you might see paprika used in passive voice constructions, especially in technical or formal cooking instructions: 'The meat is then rubbed with a mixture of salt, pepper, and paprika.' Or, 'The vibrant red color of the sauce is achieved by the addition of high-quality paprika.' In these cases, the focus is on the process and the ingredient's effect rather than the person doing the cooking. You may also encounter it in comparisons: 'This chili powder is much hotter than the paprika I usually use.' Such comparisons help clarify the intensity and characteristics of the spice relative to others.

The distinct aroma of paprika wafted from the oven as the roasted potatoes began to crisp up.

Verb Pairing: Season: 'Season the flour with salt, pepper, and paprika before dredging the chicken.' This implies mixing the spice into a larger dry component.
Verb Pairing: Garnish: 'Garnish the finished dish with a dusting of paprika.' This emphasizes the visual use of the spice at the end of cooking.

Finally, consider the use of paprika in everyday conversation. It is a common word in grocery shopping contexts: 'Can you pick up some paprika while you're at the store?' or 'Where is the paprika kept in this aisle?' In these settings, the word is used simply and directly. By practicing these various sentence structures—from simple requests to complex culinary descriptions—you will master the use of 'paprika' in all its linguistic forms. Remember that the key to using it correctly is understanding its role as a mass noun and the importance of the adjectives that define its specific variety.

While some people find paprika to be too mild, others appreciate its ability to enhance a dish without overpowering other flavors.

The word 'paprika' is ubiquitous in environments where food is prepared, discussed, or sold. If you are a fan of cooking shows, you will hear celebrity chefs and contestants mention it constantly. On programs like 'MasterChef' or 'The Great British Bake Off,' judges might comment on the 'balance of paprika' in a savory dish or the 'beautiful color' it provides. In these contexts, the word is often associated with professional technique and flavor development. You'll hear phrases like 'bloom the paprika in the oil' or 'finish with a light dusting of paprika.' This professional usage emphasizes the spice's dual role as both a flavor agent and a visual enhancer.

In the Grocery Store: You will hear shoppers asking employees, 'Where can I find the smoked paprika?' or 'Do you have Hungarian paprika in stock?' It is a standard item in the spice aisle of almost every supermarket in the English-speaking world.
In Restaurants: Waitstaff often use the word when describing specials: 'The sea bass is served with a lemon and paprika butter sauce.' It also appears frequently on printed menus, especially in Mediterranean, Central European, or Southern American restaurants.

Beyond the kitchen and the store, 'paprika' is a common word in cultural and travel discussions. If you are visiting Hungary, the word will be everywhere—from souvenir shops selling decorative tins of the spice to museum exhibits explaining its history. Travelers returning from Budapest might say, 'The whole city smelled like paprika and onions.' In this sense, the word becomes a metonym for the culture itself. You might also hear it in scientific or health-related contexts, though less frequently. Nutritionists might mention paprika when discussing foods high in Vitamin A or antioxidants, particularly in the context of eye health or anti-inflammatory diets.

During the food festival, the vendor explained that their family had been producing hand-ground paprika for three generations.

In popular culture, the word occasionally pops up in unexpected places. For instance, 'Paprika' is the title of a famous Japanese animated film (anime) by Satoshi Kon, where it is the name of the main character's alter ego. While the film isn't about the spice, the name was chosen to evoke something 'spicy,' 'colorful,' and 'memorable.' This shows how the word has a certain aesthetic appeal that transcends its literal meaning. You might also hear the word in casual conversation among friends sharing a meal: 'This deviled egg is great; is that paprika on top?' or 'I think I put too much paprika in the chili.' It is a word that signals a shared interest in the sensory details of life.

Finally, you will hear 'paprika' in educational settings, particularly in history or geography classes when discussing the Columbian Exchange. Teachers explain how peppers were brought from the Americas to Europe, where they were eventually transformed into the spice we know today. This historical context provides a deeper understanding of why the word exists in so many different languages with similar pronunciations. Whether you are listening to a podcast about history, watching a cooking tutorial on YouTube, or simply chatting with a neighbor about their garden, 'paprika' is a word that connects you to a global web of flavor, history, and culture.

The travel blogger noted that the local market was a sea of red, with mountains of paprika piled high in every stall.

On Social Media: Food influencers often use #paprika in their captions to highlight the visual appeal of their dishes, especially when showcasing vibrant red sauces or seasoned meats.
In Literature: Authors may use the scent or color of paprika to evoke a specific setting, such as a bustling kitchen in Eastern Europe or a warm afternoon in a Spanish village.

In summary, 'paprika' is a word you will encounter in diverse settings. It is practical in the kitchen, descriptive in the restaurant, historical in the classroom, and even artistic in cinema. By paying attention to where and how it is used, you can gain a richer appreciation for its role in the English language and the world at large. It is a word that is as much about the experience of the senses as it is about the ingredients in a jar.

'Don't forget the paprika!' my grandmother would shout whenever I helped her make her famous potato salad.

One of the most frequent mistakes learners make with the word 'paprika' is confusing it with other red spice powders, most notably chili powder or cayenne pepper. While they all share a similar color, their flavor profiles and heat levels are vastly different. Using 'paprika' when you mean 'cayenne' can lead to a culinary disaster, as cayenne is significantly hotter. Conversely, using 'chili powder' (which is often a blend of spices including cumin and oregano) instead of 'paprika' will change the entire flavor profile of a dish. It is important to use the specific name of the spice to ensure clear communication, especially in a kitchen environment.

Mistake: Confusing with Chili Powder: Chili powder is a spice blend used in Tex-Mex cooking. Paprika is a single-ingredient spice. They are not interchangeable in recipes like Hungarian Goulash.
Mistake: Mispronunciation: Learners often struggle with the stress. In American English, it is usually /pəˈprikə/ (puh-PREE-kuh), while in British English, it is often /ˈpæprɪkə/ (PAP-rik-uh). Both are correct, but picking one and being consistent is helpful.

Another common error involves the grammatical treatment of the word. As mentioned previously, paprika is primarily an uncountable noun. Learners sometimes try to pluralize it when they shouldn't, saying things like 'I need two paprikas' when they mean 'I need two jars of paprika' or 'two types of paprika.' However, the most significant 'mistake' isn't linguistic but culinary: assuming all paprika is the same. If a learner tells a friend, 'I added paprika to the soup,' the friend might assume it's sweet paprika. If the learner actually used hot paprika, the soup might be too spicy for the friend. In English, being specific about the *type* of paprika is often as important as the word itself.

Incorrect: 'The recipe says to add three paprikas.'
Correct: 'The recipe says to add three teaspoons of paprika.'

There is also a tendency to over-rely on paprika as a garnish without realizing it has a flavor. Some people treat it like edible glitter, sprinkling it on top of cold dishes where it doesn't have a chance to 'bloom.' While this isn't a 'mistake' in the sense of being wrong, it is a missed opportunity to use the word and the ingredient to their full potential. In conversation, you might hear someone say, 'It's just for color,' which is a common but slightly reductive way to describe paprika's role. A more nuanced understanding involves recognizing that while it *does* provide color, its primary purpose in many cuisines is to provide a deep, earthy base flavor.

Finally, learners should be careful with the word 'pepper.' In English, 'pepper' can mean black pepper (the small spice corns), a bell pepper (the vegetable), or a chili pepper (the spicy vegetable). Because paprika is made from peppers, it is easy to get confused. If you say, 'I need more pepper,' someone might give you the salt and pepper shaker. If you want paprika, you must say 'paprika.' This distinction is vital for clear communication in any English-speaking kitchen or restaurant. By avoiding these common pitfalls—confusing it with other spices, misusing the plural, and failing to specify the variety—you will use the word 'paprika' with the precision of a native speaker.

The student mistakenly used hot paprika instead of sweet, resulting in a dish that was far more pungent than the instructor intended.

Mistake: Burning the Spice: In a culinary context, saying 'I fried the paprika' can imply you burned it. It is better to say 'I toasted' or 'I bloomed' the paprika in oil.
Mistake: Storage: People often keep paprika for years. In English, you might hear someone complain that their paprika is 'stale' or 'flavorless' because it has been on the shelf too long.

In conclusion, mastering 'paprika' involves more than just knowing it's a red powder. It requires an awareness of its specific identity, its grammatical quirks, and its culinary nuances. By being mindful of these common mistakes, you can communicate more effectively and avoid any spicy (or bland) misunderstandings in your English-speaking life.

'Is this paprika or cayenne?' the diner asked, eyeing the bright red powder on their fries with a mix of curiosity and caution.

When exploring the world of spices, it is helpful to know words that are similar to 'paprika' or can serve as alternatives in certain contexts. The most direct comparison is often made with cayenne pepper. While both are red powders made from dried peppers, cayenne is much hotter and is used primarily for heat, whereas paprika is used for flavor and color. Another similar word is chili powder. As mentioned earlier, chili powder is usually a blend of spices, including ground chilies, cumin, garlic powder, and oregano. It has a more complex, 'earthy' flavor that is synonymous with Mexican and Tex-Mex cuisine, whereas paprika has a cleaner, more singular pepper flavor.

Pimentón: This is the Spanish word for paprika. In English culinary circles, 'pimentón' almost always refers specifically to Spanish smoked paprika. It is a more sophisticated term used by foodies and chefs.
Aleppo Pepper: A Middle Eastern spice that is similar to hot paprika but has a slightly saltier, oilier texture and a more complex, fruity heat. It is a popular alternative in modern 'fusion' cooking.

If you are looking for a substitute for paprika in a recipe, the choice depends on what quality you are trying to replicate. If you want the color, turmeric mixed with a little beet powder can work, though the flavor will be different. If you want the mild heat and pepper flavor, Ancho chili powder (made from dried poblano peppers) is an excellent alternative, as it is relatively mild and sweet. For smoked paprika, a drop of liquid smoke added to regular paprika can mimic the aroma, though it lacks the depth of the real thing. Chipotle powder is another alternative for smoked paprika, but be careful—it is significantly hotter.

If you can't find Hungarian paprika, a mild chili powder can serve as a substitute, though the flavor profile will shift toward the savory-earthy side.

In terms of linguistic synonyms, there aren't many words that mean exactly the same thing as 'paprika' because it is a specific noun for a specific product. However, you might use broader terms like spice, seasoning, or condiment. For example, 'Add some red seasoning to the top' might refer to paprika in a casual context. In a more technical botanical sense, you might refer to it as ground capsicum. In some older British texts, you might even see it referred to as red pepper, though this is now more commonly used for crushed red pepper flakes. Understanding these alternatives helps you navigate recipes from different eras and regions.

When comparing paprika to other spices, it's also worth mentioning sumac. While sumac is a deep red/purple powder, its flavor is tart and lemony, quite different from the earthy sweetness of paprika. However, they are often used similarly as garnishes to add a pop of color to dishes like hummus or grilled meats. Another 'red' spice is saffron, which is the most expensive spice in the world. Saffron provides a yellow-orange color rather than red, and its flavor is floral and metallic. While they aren't substitutes, they are often discussed together in the context of 'coloring spices' that define regional cuisines.

The recipe suggested using either paprika or sumac to finish the dish, depending on whether you wanted a sweet or tangy profile.

Gochugaru: A Korean red chili flake/powder. It is coarser than paprika and has a smoky, sweet, and spicy flavor. It is the 'paprika of Korea' and is essential for making kimchi.
Espelette Pepper: A French pepper spice (Piment d'Espelette) that is mild like paprika but has a more nuanced, slightly citrusy flavor. It is a gourmet alternative.

In conclusion, while 'paprika' is a unique and specific word, knowing its neighbors in the spice cabinet—like cayenne, pimentón, and Aleppo pepper—will greatly enhance your culinary vocabulary. It allows you to make informed substitutions, understand regional variations, and describe flavors with much greater precision. Whether you are a home cook or a language learner, these distinctions are the 'spice' that makes your communication more interesting and accurate.

By understanding the difference between paprika and its many alternatives, you can better appreciate the subtle art of seasoning.

How Formal Is It?

Formell

Neutral

Informell

Child friendly

Umgangssprache

Wusstest du?

Despite being the national spice of Hungary, the peppers used to make paprika actually originated in Central Mexico and were brought to Europe by Spanish explorers.

Aussprachehilfe

UK /ˈpæprɪkə/

US /pəˈprikə/

UK: First syllable; US: Second syllable.

Reimt sich auf

Eureka (US pronunciation) Chica Sneaker (approximate) Speaker (approximate) Freaker Squeaker Bleaker Meeker

Häufige Fehler

Pronouncing it like 'paper-ika'.
Confusing the US and UK stress patterns in the same conversation.
Making the 'i' sound too short in the US version (should be 'pree').
Adding an 'r' sound at the end (papri-kar).
Stressing the last syllable (papri-KA).

Schwierigkeitsgrad

Lesen 2/5

Easy to recognize in recipes and menus.

Schreiben 3/5

Spelling is mostly phonetic but requires remembering the 'k'.

Sprechen 4/5

Stress patterns vary between US and UK English, which can be confusing.

Hören 3/5

Distinctive sound makes it easy to pick out in conversation.

Was du als Nächstes lernen solltest

Voraussetzungen

Spice Pepper Red Powder Taste

Als Nächstes lernen

Cumin Turmeric Coriander Saffron Cayenne

Fortgeschritten

Capsaicin Carotenoid Oleoresin Pimentón Scoville

Wichtige Grammatik

Mass Nouns

We say 'some paprika' or 'much paprika', not 'a paprika' or 'many paprikas'.

Adjective Order

We say 'vibrant red Hungarian paprika' (Opinion-Color-Origin-Noun).

Compound Nouns

'Smoked paprika' acts as a single unit of meaning.

Prepositional Phrases

Use 'with' for seasoning: 'Seasoned with paprika'.

Participial Adjectives

'Ground paprika' uses the past participle of 'grind' as an adjective.

Beispiele nach Niveau

I put paprika on my eggs.

Je mets du paprika sur mes œufs.

Uncountable noun used as an object.

The paprika is red.

Le paprika est rouge.

Simple subject-linking verb-adjective structure.

Do you like paprika?

Aimes-tu le paprika ?

Interrogative sentence.

This soup has paprika.

Cette soupe contient du paprika.

Present simple tense.

Buy some paprika at the shop.

Achète du paprika au magasin.

Imperative mood.

Paprika is a spice.

Le paprika est une épice.

Defining a noun.

I don't want hot paprika.

Je ne veux pas de paprika fort.

Negative sentence with an adjective.

The chicken is red from the paprika.

Le poulet est rouge à cause du paprika.

Prepositional phrase 'from the paprika'.

She added a teaspoon of paprika to the rice.

Elle a ajouté une cuillère à café de paprika au riz.

Using a measure word 'teaspoon of'.

Hungarian paprika is very famous.

Le paprika hongrois est très célèbre.

Proper adjective 'Hungarian'.

Is there any paprika in this dish?

Y a-t-il du paprika dans ce plat ?

Using 'any' in a question for uncountable nouns.

I love the smell of smoked paprika.

J'adore l'odeur du paprika fumé.

Compound noun 'smoked paprika'.

You can find paprika in the spice aisle.

Vous pouvez trouver du paprika au rayon des épices.

Modal verb 'can'.

He sprinkled paprika over the potatoes.

Il a saupoudré du paprika sur les pommes de terre.

Past simple verb 'sprinkled'.

This paprika is not very spicy.

Ce paprika n'est pas très épicé.

Adverb 'very' modifying an adjective.

We need to buy more paprika for the stew.

Nous devons acheter plus de paprika pour le ragoût.

Infinitive phrase 'to buy'.

The recipe calls for sweet paprika, but I only have the smoked variety.

La recette demande du paprika doux, mais je n'ai que la variété fumée.

Contrastive conjunction 'but'.

Paprika provides a vibrant color to the sauce without adding too much heat.

Le paprika donne une couleur éclatante à la sauce sans ajouter trop de piquant.

Gerund 'adding' after a preposition.

Make sure to bloom the paprika in oil to release its full flavor.

Assurez-vous de faire revenir le paprika dans l'huile pour libérer toute sa saveur.

Culinary terminology 'bloom'.

Many people use paprika as a garnish for deviled eggs.

Beaucoup de gens utilisent le paprika comme garniture pour les œufs mimosa.

Preposition 'as' indicating function.

The quality of the paprika can significantly affect the taste of the goulash.

La qualité du paprika peut affecter considérablement le goût du goulash.

Adverb 'significantly' modifying a verb.

If you store paprika in the light, it will lose its potency quickly.

Si vous conservez le paprika à la lumière, il perdra rapidement sa force.

First conditional structure.

Spanish pimentón is a type of paprika that is dried over wood fires.

Le pimentón espagnol est un type de paprika séché au feu de bois.

Relative clause 'that is dried'.

She prefers using hot paprika to give her chili an extra kick.

Elle préfère utiliser du paprika fort pour donner un petit plus à son chili.

Verb 'prefer' followed by a gerund.

The distinctive aroma of paprika is a hallmark of Central European cooking.

L'arôme distinctif du paprika est une caractéristique de la cuisine d'Europe centrale.

Noun phrase as a subject.

Authentic Hungarian paprika is graded based on its color and pungency.

Le véritable paprika hongrois est classé en fonction de sa couleur et de son piquant.

Passive voice 'is graded'.

While paprika is often mild, some varieties can be surprisingly pungent.

Bien que le paprika soit souvent doux, certaines variétés peuvent être étonnamment piquantes.

Concessive clause starting with 'While'.

The vibrant red hue of the chorizo is primarily due to the inclusion of paprika.

La teinte rouge éclatante du chorizo est principalement due à l'inclusion de paprika.

Prepositional phrase 'due to'.

Scientists discovered that paprika is exceptionally rich in Vitamin C.

Les scientifiques ont découvert que le paprika est exceptionnellement riche en vitamine C.

Noun clause 'that paprika is...'.

Rubbing the brisket with a blend of paprika and brown sugar creates a delicious crust.

Frotter la poitrine de bœuf avec un mélange de paprika et de cassonade crée une croûte délicieuse.

Gerund phrase as a subject.

The spice's popularity surged after it was introduced to the region in the 16th century.

La popularité de l'épice a grimpé en flèche après son introduction dans la région au XVIe siècle.

Past simple with a time clause.

Care must be taken not to burn the paprika, as it quickly turns bitter.

Il faut veiller à ne pas brûler le paprika, car il devient vite amer.

Passive construction 'Care must be taken'.

The nuance of a dish often lies in the specific grade of paprika utilized by the chef.

La nuance d'un plat réside souvent dans la qualité spécifique de paprika utilisée par le chef.

Abstract noun 'nuance'.

In Spain, the production of pimentón is strictly regulated to ensure its PDO status.

En Espagne, la production de pimentón est strictement réglementée pour garantir son statut d'AOP.

Adverbial phrase of purpose 'to ensure'.

The carotenoids in paprika are not only responsible for its color but also offer health benefits.

Les caroténoïdes du paprika ne sont pas seulement responsables de sa couleur, mais offrent également des bienfaits pour la santé.

Correlative conjunction 'not only... but also'.

Its integration into the local palate was a slow process of cultural assimilation.

Son intégration au palais local a été un lent processus d'assimilation culturelle.

Possessive pronoun 'Its'.

The chef’s judicious use of smoked paprika elevated the vegetarian stew to a new level.

L'utilisation judicieuse du paprika fumé par le chef a élevé le ragoût végétarien à un nouveau niveau.

Attributive adjective 'judicious'.

Despite its American origins, paprika has become inextricably linked with Hungarian identity.

Malgré ses origines américaines, le paprika est devenu inextricablement lié à l'identité hongroise.

Preposition 'Despite' followed by a noun phrase.

The volatile oils in freshly ground paprika provide an unmatched depth of flavor.

Les huiles volatiles du paprika fraîchement moulu offrent une profondeur de saveur inégalée.

Participial adjective 'freshly ground'.

One might argue that paprika is the most underappreciated spice in the modern pantry.

On pourrait soutenir que le paprika est l'épice la plus sous-estimée du garde-manger moderne.

Modal 'might' for hypothetical statement.

The organoleptic properties of high-grade paprika are profoundly influenced by the drying temperature.

Les propriétés organoleptiques du paprika de haute qualité sont profondément influencées par la température de séchage.

Technical term 'organoleptic'.

A connoisseur can easily distinguish between the sun-dried and smoke-dried iterations of the spice.

Un connaisseur peut facilement distinguer les itérations de l'épice séchées au soleil et séchées au fumage.

Noun 'iterations'.

The ubiquity of paprika in processed foods stems from its efficacy as a natural colorant.

L'ubiquité du paprika dans les aliments transformés découle de son efficacité en tant que colorant naturel.

Verb 'stems from'.

Its chemical stability makes paprika oleoresin an ideal additive for long-shelf-life products.

Sa stabilité chimique fait de l'oléorésine de paprika un additif idéal pour les produits à longue durée de conservation.

Object complement structure.

The historical trajectory of the paprika pepper mirrors the broader patterns of global trade.

La trajectoire historique du poivron à paprika reflète les schémas plus larges du commerce mondial.

Metaphorical use of 'trajectory'.

Subtle variations in soil composition can impart distinct flavor profiles to different paprikas.

De subtiles variations dans la composition du sol peuvent donner des profils de saveur distincts à différents paprikas.

Countable use of 'paprikas' to mean varieties.

The synthesis of capsaicinoids within the fruit is a focus of significant botanical research.

La synthèse des capsaïcinoïdes au sein du fruit est au cœur d'importantes recherches botaniques.

Prepositional phrase 'within the fruit'.

To overlook the importance of paprika in the evolution of European cuisine would be a scholarly oversight.

Négliger l'importance du paprika dans l'évolution de la cuisine européenne serait un oubli académique.

Infinitive phrase as a subject.

Häufige Kollokationen

smoked paprika

sweet paprika

hot paprika

Hungarian paprika

a pinch of paprika

teaspoon of paprika

sprinkle of paprika

dusting of paprika

rub with paprika

bloom the paprika

Häufige Phrasen

add a dash of paprika

seasoned with paprika

a dusting of paprika

paprika-infused oil

rich in paprika

a hint of paprika

generous amount of paprika

paprika and onions

vibrant paprika red

toasted paprika

Wird oft verwechselt mit

paprika vs Chili Powder

Chili powder is a blend of spices; paprika is just one spice.

paprika vs Cayenne

Cayenne is extremely hot; paprika is usually mild.

paprika vs Red Pepper Flakes

Flakes are crushed and contain seeds; paprika is a fine powder.

Redewendungen & Ausdrücke

"spice things up"

To make something more exciting or interesting (paprika is a 'spice').

We decided to spice things up by adding some paprika to the old recipe.

informal

"red as a pepper"

Very red in the face, often from embarrassment or anger (paprika comes from peppers).

He turned as red as a paprika pepper when she called his name.

informal

"the spice of life"

Variety makes life interesting.

They say variety is the spice of life, and paprika is my favorite variety!

literary

"worth its weight in gold"

Very valuable (historically, spices like paprika were expensive).

In a bland kitchen, a good jar of paprika is worth its weight in gold.

general

"not my cup of tea"

Not something I like (used if someone doesn't like the flavor).

Smoked paprika is a bit too strong for me; it's not really my cup of tea.

informal

"take it with a grain of salt"

Don't believe it completely (spices are often used together).

He says this is the best paprika in the world, but take it with a grain of salt.

general

"put some color in your cheeks"

To make someone look healthier or more energetic.

This hot paprika stew will put some color in your cheeks!

informal

"a pinch of this and that"

Using small amounts of various things.

The secret is just a pinch of paprika and a pinch of salt.

informal

"hot under the collar"

Angry (related to the 'hot' variety of paprika).

The argument about the recipe made him get a bit hot under the collar.

informal

"paint the town red"

Go out and have a great time (referencing the color of paprika).

After we finish this paprika chicken, let's go paint the town red!

informal

Leicht verwechselbar

paprika vs Pepper

Both are spices and vegetables.

'Pepper' usually refers to black pepper or the whole vegetable; 'paprika' is specifically the red powder.

I put black pepper and paprika on the steak.

paprika vs Pimento

Sounds similar to 'pimentón'.

A 'pimento' is a type of cherry pepper; 'pimentón' is Spanish paprika.

The olives are stuffed with pimento.

paprika vs Saffron

Both are used for color.

Saffron is yellow/orange and very expensive; paprika is red and affordable.

Use saffron for paella, but paprika for goulash.

paprika vs Sumac

Both are red powders.

Sumac is sour and lemony; paprika is earthy and sweet.

Sumac is great on salad, but paprika is better in stew.

paprika vs Turmeric

Both are coloring spices.

Turmeric is bright yellow and earthy; paprika is red.

Turmeric stains your fingers yellow, unlike paprika.

Satzmuster

I like [noun].

I like paprika.

Add [quantity] of [noun].

Add a teaspoon of paprika.

The [noun] gives the [food] a [adjective] [noun].

The paprika gives the sauce a vibrant color.

It is important to [verb] the [noun] in [liquid].

It is important to bloom the paprika in oil.

Despite its [adjective] origins, [noun] is now [adjective].

Despite its American origins, paprika is now essentially Hungarian.

The [noun] of [noun] is [verb] by [noun].

The pungency of paprika is determined by the variety of pepper.

If you use [noun], the dish will [verb].

If you use smoked paprika, the dish will taste smoky.

Not only does [noun] add [noun], but it also [verb].

Not only does paprika add color, but it also adds flavor.

Wortfamilie

Substantive

Verben

Adjektive

Verwandt

So verwendest du es

frequency

Very high in culinary contexts; low in general daily conversation outside of food.

Häufige Fehler

Using too much hot paprika. → Check the label for 'sweet' or 'hot'.
Hot paprika can be very spicy. If you use it like sweet paprika, the dish might be inedible.
Storing paprika in a clear jar on the counter. → Store in a dark, cool place.
Light causes the spice to lose its color and flavor very quickly.
Saying 'many paprikas'. → Say 'much paprika' or 'different types of paprika'.
Paprika is an uncountable mass noun.
Burning the paprika in the pan. → Add it when there is some moisture or keep the heat low.
Burnt paprika tastes very bitter and can't be fixed.
Confusing paprika with sumac. → Taste a tiny bit first.
Sumac is sour; paprika is earthy. They look similar but taste completely different.

Tipps

Bloom for Flavor

Always stir your paprika into warm oil or fat for a few seconds before adding liquids. This 'blooms' the spice, making the flavor much stronger.

Keep it Dark

Store paprika in a tin or a dark cupboard. Light destroys the red pigment and the delicate oils that give it flavor.

Garnish at the End

For the brightest red color, sprinkle a little extra paprika on the dish just before serving.

Check the Origin

Look for 'Hungarian' or 'Spanish' on the label for the best quality and most authentic flavor.

Vitamin Boost

Add paprika to your meals to easily increase your intake of Vitamin A and beneficial antioxidants.

Smoky Hack

If you only have regular paprika but want a smoky taste, add a tiny drop of liquid smoke to your dish.

Avoid Burning

Never put paprika into a dry, screaming-hot pan. It will burn in seconds and ruin the whole meal with bitterness.

Try Hot Paprika

If you like heat but find cayenne too one-dimensional, try 'Erős Pista' or hot Hungarian paprika for a more complex spice.

Uncountable Rule

Remember to say 'some paprika' or 'a little paprika'. Avoid saying 'a paprika' unless you mean a specific jar.

Learn 'Paprikash'

Learn the word 'Paprikash'—it's a famous dish name that comes directly from the word paprika!

Einprägen

Eselsbrücke

Think of a **PAP**a who likes **RI**ch **KA**loric food with red spice.

Visuelle Assoziation

Imagine a bright red 'P' shaped like a dried pepper being ground into powder.

Word Web

Spice Red Powder Hungarian Smoked Sweet Pepper Garnish

Herausforderung

Try to describe three different dishes that use paprika without using the word 'red'.

Wortherkunft

The word 'paprika' entered English from Hungarian in the 19th century. It is a diminutive form of the word 'papar', which means pepper.

Ursprüngliche Bedeutung: Small pepper or little pepper.

Uralic (Hungarian) with roots in Slavic and Latin.

Kultureller Kontext

No major sensitivities, but be aware that 'hot' paprika can be genuinely painful for those with low spice tolerance.

In the US and UK, paprika is a standard pantry item, though often underused compared to its role in Eastern Europe.

The movie 'Paprika' (2006) by Satoshi Kon. The dish 'Chicken Paprikash' featured in the film 'When Harry Met Sally'. The song 'Paprika' by the band Japanese Breakfast.

Im Alltag üben

Kontexte aus dem Alltag

Cooking at home

Where is the paprika?
How much should I add?
Is this the sweet kind?
I need more paprika.

At a restaurant

Does this have paprika?
I love the paprika sauce.
Can I have some extra paprika?
Is the paprika spicy?

Grocery shopping

Which aisle is the paprika in?
Do you have smoked paprika?
Is this Hungarian paprika?
I'm looking for a large tin of paprika.

Reading a recipe

One tablespoon of paprika.
Garnish with paprika.
Bloom the paprika in oil.
Substitute with chili powder.

Food science/Health

Paprika is high in Vitamin A.
The color comes from paprika.
Natural red dye from paprika.
Antioxidants in paprika.

Gesprächseinstiege

"Do you prefer using sweet or smoked paprika in your cooking?"

"Have you ever tried authentic Hungarian goulash with lots of paprika?"

"What's your favorite spice to use for adding color to a dish?"

"I just bought some smoked paprika; do you have any good recipes for it?"

"Did you know that paprika is actually made from dried bell peppers?"

Tagebuch-Impulse

Describe a meal you ate that was seasoned with paprika. How did the color affect your appetite?

If you had to choose only three spices for your kitchen, would paprika be one of them? Why or why not?

Write about a time you accidentally used a spicy ingredient instead of a mild one.

Imagine you are a spice trader in the 1800s. Describe the journey of paprika from a farm to a market.

How does the smell of smoked paprika make you feel? What memories does it evoke?

Häufig gestellte Fragen

10 Fragen

Most paprika sold in stores is 'sweet' and not spicy at all. However, you can buy 'hot' varieties that have a significant amount of heat. Always check the label before using it.

A mild chili powder is the best substitute for flavor. If you only need the red color, a tiny bit of tomato paste or even beet powder can work, though the taste will change slightly.

It doesn't 'spoil' in a way that makes you sick, but it loses its flavor and vibrant color after about 6 to 12 months. If it looks brown or has no smell, it's time to replace it.

Paprika contains natural sugars. If you cook it over high heat for too long, those sugars burn and turn bitter. It's best to add it to liquid or stir it into oil briefly.

Yes! It is very high in Vitamin A and contains antioxidants like capsanthin. It was actually the original source used to discover Vitamin C.

Smoked paprika, or pimentón, is made from peppers that are dried over wood fires (usually oak). This gives the powder a deep, smoky flavor that is perfect for BBQ and Spanish dishes.

You can, but the dish will taste different. Chili powder has cumin and garlic in it, while paprika is just pepper. You might need to add those other spices separately.

In the US, it's 'puh-PREE-kuh'. In the UK, it's 'PAP-rik-uh'. Both are understood globally, so use the one that feels most comfortable for you.

The peppers originated in the Americas, but the spice became famous in Hungary and Spain. Today, most high-quality paprika still comes from these two countries.

Essentially, yes. 'Pimentón' is just the Spanish word for paprika. However, in English, 'pimentón' usually refers specifically to the smoked variety from Spain.