I am cooking for someone who is sensitive to (and hates) paprika, but a lot of recipes call for it. I don’t think I can exclude it and substitute something like chile (not chili) powder because it’s a different taste and spicier. I was thinking of getting those little sweet peppers in the plastic bags that are all the rage and drying and grinding them. Would that be a close-but-not-exact approximation to paprika in meat rubs, deviled eggs, etc? How would the taste be in comparison to paprika? Fruitier? More spicier or less?
If they can’t eat paprika, I don’t see how they can eat chile powder.
could just leave it out of the recipe, see how they like it.
Just avoid recipes that require paprika. There are lots of other foods.
Paprika is made from peppers, so using ground up peppers isn’t a good go-to. Just leave it out. Everything I’ve made with paprika seemed to require it for color more than taste. I don’t think ordinary paprika has much taste at all.
Paprika, chiles, and peppers are all some variety of capsicum. Paprika, specifically, is a cultivar of Capsicum annuum, which includes bell peppers, jalapeños, cayennes, and many, many more.
I would just leave it out of the recipe. In a rub, it is often used for the roasted color it imparts, as it has a high-ish sugar content, so when you dust something with paprika, you get a nice brown, roasted color. You can try substituting some sugar (if the rub doesn’t already have it), but I’d most likely just leave it out.
Now if you’re trying to make a Hungarian dish like paprikash or goulash, you’re kind of SOL there, as paprika is central to the flavor of those. (Though there are other Hungarian stews you can do.)
I missed this part. That is literally what paprika is. There’s certain types of peppers grown especially for paprika, but what you describe is what they do. The Hungarians use a pepper that looks like this:
https://www.agrotrend.hu/webimages/files/pepperoni-674852_960_720.jpg
So is this person sensitive to paprika in the sense that they have an allergy or other sort of reaction to paprika, or is it mainly that they don’t like the taste? If it’s because they don’t like the taste, I am confused as to why you would be trying to recreate the flavour. If it’s an allergy or some sort of food sensitivity, then ask others have stated, peppers or group up peppers might be risky as paprika IS ground up dried peppers. In that case you might be able to substitute with a bit of peppercorn pepper for heat and sugar for the sweetness - likely relatively small amounts needed.
My question, too. Is it paprika that is sprinkled on salad for garnish, or paprika that’s cooked into a dish like goulash? Also, there are sweet, hot, bitter-sweet, and smoked paprikas. If it’s just the powder that’s the problem, a pepper like pequillo is a great alternative to paprika. They have a sweet, smoky flavor that I like for my paella.
I’m trying to figure if I have EVER added paprika to a dish. I HAVE used chili powder and crushed red peppers - if that is a overlap. I assume we have a little jar in the cabinet - just not sure I have ever used it.
Just leave it out. You’ll never miss it. It has very little taste unless you’re adding a cup of it or something. Usually it’s just added for color. Chili powder is NOT a substitute, so don’t even think of that!
If your dish doesn’t have the golden shine you want because you left out the paprika, you can add a little turmeric, or if you have it, saffron. Saffron is expensive, but you just need a really tiny bit for the color, especially if you use a little turmeric as well. They are often on the same spice palate as paprika, so a tiny bit probably won’t change the taste of your dish much, but it will change the color.
Turmeric is made from the root of a plant related to ginger, and saffron comes from a flower.
Whatever you do, though, don’t try using food coloring. You food won’t have that glow, or sheen that spices give it, and if you overdo it, which is very easy, it will look radioactive.
You are using the wrong paprika then!
Personally I have Hungarian, California Sweet, Spanish Smoked, and Hungarian Half-Sharp in my spice rack and they all get used with abandon. Hell, my hash recipe alone calls for three of them!
If the person has allergies or is sensitive to paprika, just leave it out. If they just don’t like it, get a new friend. 
Sumac is a good visual substitute for paprika, but it has a different flavor - kind of tart and almost citrus-y. It has a similar color and makes a nice accent. Sometimes I use it on deviled eggs for more of a kick.
I was going to say the same. Not only the wrong paprika, but it’s probably way too old, too. I suspect much of the reason people say paprika tastes like nothing is because they just have it in the back of their spice drawer and only use it to dust deviled eggs and the occasional roast chicken. Plus there are some truly lackluster paprikas out there.
Like you, I have a variety of paprikas. Right now I have: Hungarian sweet, Hungarian smoked half-sharp, and Spanish smoked. I also usually have on hand California sweet and Spanish sweet, but I ran out a bit ago and need to place my order to The Spice House or Penzey’s. My most used are the unsmoked sweets. It’s hard for me to pick a favorite, but the Hungarian is my workhorse. My ex-girlfriend used to send me some from a family friend’s farm in the Kalocsa region of Hungary and it was so gorgeous, just brilliant red, earthy flavor, and redolent of the smell of sweet red peppers. Wonderful stuff. The Spice House’s Kalocsa Hungarian paprika is pretty darn good, but it has nothing on that stuff.
Obviously my paprika knowledge needs upgrading. I keep mine in the freezer.
BTW, I pronounce it pap-REE-kuh. But on some cooking shows (pretentious) people pronounce it PAP-rick-uh. What’s y’all’s preference?
I go through mine fast enough, but in the freezer it should last near forever. Just get a good one to start with. Paprika best develops flavor when dissolved in hot (but not too hot) oil while you’re cooking (I typically add it after frying the onions). Just be careful not to burn it.
In English, I say it puh-PREE-kuh, with the first syllable as a schwa. In Hungarian (if you are curious), the accent would be on the first syllable (but pronounced more like PAW-pree-kaw).
Yes to what others said. My wife and I grow and preserve (primarily dry) a lot of variety of peppers and paprikas are our favorite. We grow several types of paprika (some are thin walled and others are thick walled). We dry the paprikas and use our spice grinder (aka coffee grinder) to grind right before we cook with it. Just last night I cooked roasted cauliflower with tahini and dukkah. I used our paprika and one dried cayenne - super delicious!
If anyone offers you a Hungarian dish that does not contain paprika (and particularly if they have made it reddish in appearance by applying a tomato sauce) slap them with a wet trout. Twice.
Stranger
Sumac is awesome. I still miss the Persian place in the food court near where I worked years ago. Yum!