Does anyone know if it's OK to use paprika instead of deghi mirch for a 
recipe that demands it? If so then what kind of paprika is best, and should 
I reduce / increase the quantity used?

Crundy  wrote  on Sun, 24 Aug 2008 16:41:25 +0100:

> Does anyone know if it's OK to use paprika instead of deghi
> mirch for a recipe that demands it? If so then what kind of
> paprika is best, and should I reduce / increase the quantity
> used?

Since "deghi mirch" is paprika, there should be no problem except that 
there are many varieties of paprika with tastes varying from quite hot 
to very mild. Thus some experimentation might be needed.

-- 

James Silverton
Potomac, Maryland

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

"James Silverton"  wrote in message 
news:g8s5gh$5il$1@registered.motzarella.org...
> Since "deghi mirch" is paprika, there should be no problem except that 
> there are many varieties of paprika with tastes varying from quite hot to 
> very mild. Thus some experimentation might be needed.

OK, I do have smoked paprika, which I assume is considerably more potent 
than sweet unsmoked paprika, therefore should I half the quantity to begin 
with? I read that deghi mirch is quite mild, so I presume hot paprika is not 
a substitute?

Crundy  wrote  on Sun, 24 Aug 2008 18:34:13 +0100:

> "James Silverton"  wrote in
> message news:g8s5gh$5il$1@registered.motzarella.org...
>> Since "deghi mirch" is paprika, there should be no problem
>> except that there are many varieties of paprika with tastes
>> varying from quite hot to very mild. Thus some
>> experimentation might be needed.

> OK, I do have smoked paprika, which I assume is considerably
> more potent than sweet unsmoked paprika, therefore should I
> half the quantity to begin with? I read that deghi mirch is
> quite mild, so I presume hot paprika is not a substitute?

Hungarian paprika certainly comes in mild and hot. I'd use the mild 
version in  the same amount as called for in the Indian recipe. Smoked 
paprika is good but is not what Indians might expect, IMHO. However it 
might work well. Do you have dried red peppers? They can be crumbled and 
added if the dish is not hot enough for you.

-- 

James Silverton
Potomac, Maryland

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

On 24 Aug, 19:08, "James Silverton" 
wrote:
>  Crundy  wrote  on Sun, 24 Aug 2008 18:34:13 퍝:
>
> > "James Silverton"  wrote in
> > messagenews:g8s5gh$5il$1@registered.motzarella.org...
> >> Since "deghi mirch" is paprika, there should be no problem
> >> except that there are many varieties of paprika with tastes
> >> varying from quite hot to very mild. Thus some
> >> experimentation might be needed.
> > OK, I do have smoked paprika, which I assume is considerably
> > more potent than sweet unsmoked paprika, therefore should I
> > half the quantity to begin with? I read that deghi mirch is
> > quite mild, so I presume hot paprika is not a substitute?
>
> Hungarian paprika certainly comes in mild and hot. I'd use the mild
> version in  the same amount as called for in the Indian recipe. Smoked
> paprika is good but is not what Indians might expect, IMHO. However it
> might work well. Do you have dried red peppers? They can be crumbled and
> added if the dish is not hot enough for you.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I echo everything James has said. Paprika is Hungarian for sweet
pepper (or bell pepper in US), but may be mildly pungent, also. You
could try drying your own sweet peppers, and therefore of known origin
(and pungency) or try Byadgi chillies, those sold as 'Kashmiri
chillies', but aren't from Kashmir.

Smoked paprika is a useful spice, but I wouldn't use it in an Indian
recipe unless there is black cardamom there as well.

I made the curry in the end with slightly less smoked paprika than the 
recipe suggested. It was a bit overpowering, and so I think I'll get some 
unsmoked sweet paprika for next time.

The recipe called for the curry to be smoked, involving putting a ramekin in 
the middle of the pan, placing hot charcol in the ramekin, and throwing in 
some cardamoms and a teaspoon of oil, then covering for an hour. This 
completely dominated the flavour of the curry and I'm not sure I liked it 
too much. If I did do it again then I would definitely only do it for a very 
very short amount of time instead of half an hour (I did it for less time 
than suggested).

On Aug 24, 11:41 am, "Crundy"  wrote:
> Does anyone know if it's OK to use paprika instead of deghi mirch for a
> recipe that demands it? If so then what kind of paprika is best, and should
> I reduce / increase the quantity used?

Degi Mirch is closest to Hungarian Paprika in color, flavor, aroma,
and taste. They can be used interchangeably in all the recipes.
Degi Mirch renders slightly richer crimson red color, slightly higher
in pungency, warmer aroma.

Yogi  wrote  on Sun, 31 Aug 2008 15:54:02 -0700 (PDT):

> On Aug 24, 11:41 am, "Crundy"  wrote:
>> Does anyone know if it's OK to use paprika instead of deghi
>> mirch for a recipe that demands it? If so then what kind of
>> paprika is best, and should I reduce / increase the quantity
>> used?

> Degi Mirch is closest to Hungarian Paprika in color, flavor,
> aroma, and taste. They can be used interchangeably in all the
> recipes. Degi Mirch renders slightly richer crimson red color,
> slightly higher in pungency, warmer aroma.

As has been mentioned, it's hard to make generalized statements. I've 
got 2 jars of  Hungarian Paprika, one sweet and one hot! I would not be 
surprised if samples of deghi mirch bought at different Indian markets 
showed differences. The only thing to do is to try them and see which 
you like.

-- 

James Silverton
Potomac, Maryland

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

On Aug 31, 7:12 pm, "James Silverton" 
wrote:
>  Yogi  wrote  on Sun, 31 Aug 2008 15:54:02 -0700 (PDT):
>
> > On Aug 24, 11:41 am, "Crundy"  wrote:
> >> Does anyone know if it's OK to use paprika instead of deghi
> >> mirch for a recipe that demands it? If so then what kind of
> >> paprika is best, and should I reduce / increase the quantity
> >> used?
> > Degi Mirch is closest to Hungarian Paprika in color, flavor,
> > aroma, and taste. They can be used interchangeably in all the
> > recipes. Degi Mirch renders slightly richer crimson red color,
> > slightly higher in pungency, warmer aroma.
>
> As has been mentioned, it's hard to make generalized statements. I've
> got 2 jars of  Hungarian Paprika, one sweet and one hot! I would not be
> surprised if samples of deghi mirch bought at different Indian markets
> showed differences. The only thing to do is to try them and see which
> you like.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

You are right, the products will vary. I should have mentioned a
problem with Indian spices that are grown in Kashmir. Degi Mirch,
Saffron, and Ratan-Jot come from Kashmir. All the three products are
expensive and adultrated. Degi Mirch is mixed with a cheaper Spanish
Parika. The Lachha Saffron is cut with a cheaper Iranian Saffron. The
Ratan jot used to be cut with maval petals. Now it is so rare, people
just use food color. Finally, the Government of India banned the
export of Lachha saffron to protect its reputation.

You are right. Compare yourself. Post the ressults in this thread. I
would be interested.