Paprika

Paprika does more than add colour. Sweet paprika rounds things off, hot paprika follows through, smoked brings fire, and Piment d’Espelette adds the fine finish: sweetness, fruit and heat in one. That’s how goulash, roasted vegetables and rubs taste the way they should: bold, clean, clear. Smell it once, and you’ll know.

Buy paprika: sweet, smoked and hot rose, from Manufaktur Funke

Paprika is far more than a red powder for colour. In my manufactory in Heiden AR I carry five carefully selected paprika varieties that differ fundamentally in origin, aroma and use. Every single variety is filled batch-pure, is free of additives and comes from controlled growing regions. If you want to buy high-quality paprika in Switzerland, you’ll find quality here of the kind I used myself in Michelin-starred kitchens.

Sweet paprika: the base for depth and warmth

My Hungarian sweet paprika comes from the Szeged region, the heart of Hungarian paprika growing. It brings a deep red colour, a dense, tomatoey-earthy aroma and a fine natural sweetness to the dish. Ideal for goulash, paprika cream, sauce bases or as a base for a classic jus with onion and red wine. My tip: always heat paprika powder gently only, that way the colour and aroma stay clear and no bitter notes develop.

Smoked paprika: roasted aromas without fire

If you’re after smokiness without a grill, reach for my smoked paprika from Spain. This Pimentón de la Vera from the Extremadura region is traditionally dried over oak-wood smoke and develops an intensely smoky, warm aroma with notes of tomato purée and a mild roasted sweetness. Just half a teaspoon in crème fraîche or mayonnaise is enough for an aromatic dip, perfect with grilled vegetables or chicken. Try my recipe for a smoked paprika mayonnaise with it.

For braises and hearty stews I recommend my Hungarian sweet smoked paprika, which is cold-smoked over beech wood. In my version of Serbian sarma, with beef, sauerkraut and rice, it gives exactly the right undertone between smoke, spice and sweetness.

Hot rose paprika: character with a mild heat

My hot rose paprika from Spain is the spirited variant: fruity, strong and with a pleasant heat of around 2,000 to 3,000 Scoville. No chilli dominance, but a warm paprika aroma with bite. In my aubergine caviar this variety brings fruitiness, depth and an unobtrusive heat. It also works brilliantly in butter, marinades or vegetable dishes.

Piment d’Espelette: the finish from Michelin-starred kitchens

My Piment d’Espelette AOP holds a special place. Coming from the village of the same name in the French Basque Country, it brings a fruity, warm elegance with a subtle smokiness, ideal as a finish on fish, vegetables, poached eggs or in whipped butter. In Michelin-starred kitchens I add it only at the end, so its fine aroma profile is preserved.

Buying paprika in Switzerland: quality from the manufactory

All my paprika varieties are processed in small quantities and filled by hand in my manufactory in Heiden. No anti-caking agents, no artificial aromas, no technical aids. Just pure spice, the way I use it myself every day. For the right inspiration, you’ll find plenty of ideas in my recipe collection, from goulash to dips to barbecue marinades. Discover my spice blends too, in which paprika plays a leading role, for example in the burger seasoning or the harissa.

What's the difference between sweet, hot rose and smoked paprika?

Sweet is the mild, rounded base, deep red colour, fine sweetness, zero heat. My Hungarian sweet paprika from Szeged is exactly that: warm, tomatoey, earthy. A classic for goulash, paprika cream or as a sauce base.

Hot rose brings temperament. Here the seeds and membranes of the pod are milled in too, that gives around 2,000 to 3,000 Scoville, noticeable but not dominant. My hot rose paprika works brilliantly in my aubergine caviar or in marinades and dips.

Smoked means: smoke without a grill. My Pimentón de la Vera is dried over oak wood and brings intense roasted aromas. Ideal for a quick smoked paprika mayonnaise or BBQ rubs. My Hungarian smoked paprika, on the other hand, is cold-smoked over beech wood, milder, but with more body. Perfect for stews and my Serbian sarma.

All three varieties can be combined, and that’s exactly what I do in my spice blends too.

Why does paprika powder turn bitter when cooking, and how do I avoid it?

The natural sugar in paprika powder burns at too high a heat. The result: bitter notes instead of sweetness and depth. That’s exactly why I always say: paprika never goes straight into hot fat.

What works in the professional kitchen, and for you just the same: stir paprika powder in only towards the end of cooking, or deglaze with liquid straight after briefly sweating it. That way the colour, aroma and fine sweetness are preserved. That applies to my Hungarian sweet paprika just as much as to the smoked paprika.

It’s even easier as a cold application: half a teaspoon of Pimentón de la Vera in crème fraîche or mayonnaise, nothing can burn, and the flavour is there straight away.

How do I store paprika powder properly so it keeps its aroma?

Three things: dry, protected from light, cool. Best in a sealed jar in a cool place, not directly above the stove and not on the shelf next to the window. Light is the biggest enemy. It destroys the essential oils and the red pigment that gives paprika its power.

Stored properly, high-quality paprika powder keeps its full aroma for 12 months. You notice the difference straight away when you open the jar: fresh paprika smells warm, sweetish, intense. When the powder turns brownish or barely smells any more, it’s time for a refill.

My paprikas, whether sweet, hot rose or smoked, are filled batch-pure and come fresh from the manufactory. What you then make of them comes down to storage.

Which paprika goes with which dish?

Short and clear:

Hungarian sweet, goulash, paprika cream, sauces, risotto, jus with onion and red wine. Anywhere you want depth, colour and mild sweetness.

Hot rose, stews, marinades, aubergine caviar, dips, vegetable pans. When it can have a bit more warmth and bite.

Spanish smoked, BBQ rubs, smoked paprika mayonnaise, barbecue marinades, chorizo dishes, smoky dips. It also plays a leading role in my burger seasoning.

Hungarian smoked, stews, braises, Serbian sarma. Gentle smoke with a full body.

Piment d’Espelette, as a finish. Over fish, poached eggs, vegetables or in whipped butter. Only right at the end, that way the aroma stays intact. Piment d’Espelette is the paprika of top chefs.

What's the difference between Hungarian and Spanish paprika?

That’s a question I heard constantly in Michelin-starred kitchens. The short answer: Hungarian brings depth, Spanish brings fruit.

My Hungarian paprika from Szeged tastes earthier, more vegetal and denser, with notes of dried tomato and a mild warmth. It’s the base for classic goulash sauces, paprika cream or a jus with onion and red wine.

Spanish paprika is fruitier and more aromatically open. The smoked Pimentón de la Vera from Extremadura also brings its characteristic smoky aroma through drying over oak wood, an aroma no other paprika delivers quite like it.

My tip: combine both. Hungarian for the depth and structure, Spanish for fruit and smoke. That’s how I do it in my manufactory, and you’ll find exactly this combination in blends like my burger seasoning, where smoked sweet paprika plays together with other spices.