a few questions

springfield area, MO(Zone 5b)

I'd like to know the difference between cayenne pepper and paprika? Are there different kinds of paprika? Some recipies call for sweet paprika, so I'm thoroughly confused on peppers.

I'd also like to know if anyone has has any luck using coco lopez creamed coconut in cold drinks, I get lots of hard clumps, and I don't know how to get rid of that except straining it, but then I feel like I'm losing part of it. But who wants to drink pina coladas with lumps?

What is the difference between pumpernickel and rye? If a person is alergic to wheat can they still eat those?

Are caraway and fennel the same thing? And is fennel the little striped 'seeds' on Italian foods, like sausage and pizza?

Columbus, OH

Cayenne and paprika are powders of two different peppers; cayenne is much hotter. Some paprika is smoked, it just depends on what kind you buy.

Caraway seeds are the small seeds in rye bread; fennel are indeed the licorice-y tasting seeds in Italian foods. They do look a lot alike, and cumin also looks very similar.

waukesha, WI(Zone 5a)

Here's a summary I found regarding pumpernickel vs. rye.

1. Regular rye breads are made from endosperm ground flour while pumpernickel is from whole berry ground flour.
2. The flour for making pumpernickel is coarsely ground while that for rye is not coarse.
3. Pumpernickel bread tends to be darker and more strongly flavored than regular rye breads.
4. Pumpernickel bread is also more sweetened than regular rye breads due to the long slow baking over low heat.

You can read the entire article here.


Almost every bakery used to carry pumpernickel, but very few do now. I walked into one and asked for it and got a totally blank look from the young clerk, and a response of "what's that?" Usually you find it in small loaves in the specialty breads section of upscale markets. I really like it, and if I find it, I buy some extra and wrap it well for freezing.

springfield area, MO(Zone 5b)

I like it too, but it is hard to find fresh. I just wondered what the difference in them were. Thank you for the link, I will check it out!

I will have to try some different peppers I guess. I have some recipes that just say paprika. I wasn't sure if it was the same as cayenne or not, thank you for clarifying!

waukesha, WI(Zone 5a)

I have both but never considered them interchangable because cayenne is really hot.

Shawnee Mission, KS(Zone 6a)

Paprika is considered sweet and cayenne is hot. Think of the difference between banana/sweet pepper versus a thai chili pepper. That will give you and idea of what they are similar to.

Cleveland,GA/Atlanta, GA(Zone 7b)

Though we most commonly use sweet paprika, and aside from smoked paprika, there is also hot paprika. So there's sweet and hot that come both smoked or not smoked. There's also variations in paprika flavor based on where it's produced. It is produced all over Eastern Europe and Spain. That of course leads to arguments, if not wars, about who has the best paprika. Paprika is a mixture of dried and then powdered peppers that are regionally specific. The common sweet one most familiar is Hungarian and the word is derived from the Serbian word "papar" which, not surprisingly, means ground pepper. lol

About the Coco Lopez...it's meant for drinks that go in an electric blender. The lumps are the fat and denser coconut that's separated. You can reincorporate it with a whisk or put some liquid and some lumps in the blender with the rum, etc.. The best solution is to make a really huge batch of pina coladas in the blender. :)

Greensboro, NC(Zone 7a)

Caraway to me is herby and completely unique tasting. A friend of mine found a bagel place in DC that sells those "everything" bagels and they use caraway seeds too. Those are sheer perfection! All other everything bagels now pale in comparision:lol:
Fennel is licorice like in flavor.

I was going to suggest the blender when using Coco Lopez. My friends older brother made us some killer pina coladas using Malibu rum and good vanilla ice cream too. Soooo good! Blender is the key.

springfield area, MO(Zone 5b)

okay, I will try the blender and see how that comes out. I hadn't thought of that.

Interesting info on the paprika. I will make sure what I buy is the sweet kind, I don't care too much for hot peppers. It is hard to tell sometimes on the label because it just says 'paprika' but I would assume it is mild-if it was hot it would probably say such.

Thanks for the info guys!

Greensboro, NC(Zone 7a)

Brand name spices (Schilling or McCormick) tend to only sell the basic paprika (not hot or smoked). The only type in our grocery stores that offers "hot" is sold in a metal can like ground black pepper. I can't remember the name of the company but it is labeled as Hungarian Hot Paprika or Hungarian Sweet Paprika. Specialty spice store will most likely also carry a smoked type of paprika which I think is just sweet peppers (regular paprika type) that are run through a smoker to add a different flavor to them before being dried and ground.

somewhere, PA

I haven't been eating a lot of bread in the last few years. I'm surprised to hear pumpernickel is not available/popular like it used to be. That was my go-to sandwich bread for years! Doesn't it typically have molasses in it?

Interesting questions!

Baltimore, MD(Zone 7a)

My favorite bread (I don't eat much either) is "Miltons Multi-Grain Bread"--if you can find it.

It is 99% fat free, has oats and honey in it, and is amazing toasted. VERY healthy!
Put some peanut butter on it, slice a banana, and you have a "power breakfast".

The Costcos and BJ's and Sams used to carry it. No ,more.
Trader Joe's does--I believe. BUT--much to my surprise--I found it at my local Wallmart which just
expanded into a Superstore.

Let me see if I can find a picture of it...... Gita



somewhere, PA

Thanks Gita. I'll keep that recommendation in mind next time I'm shopping for bread (which is not often). The last time I bought bread it was from the farmer's market - sourdough pecan raison. Now you just don't get any better than that! :-)


springfield area, MO(Zone 5b)

Walmart used to have a sour kraut rye, which I know sounds nasty, I don't even like sour kraut, but this bread was fabulous! They only kept it for a couple years and then I haven't seen it since. It was in the bakery.

Baltimore, MD(Zone 7a)

Sauerkraut can "hide" in many things....

Heloise first posted a Chocolate Cake recipe that had sauerkraut in it. Most thought it was Coconut.
NO ONE would have ever known!

Then the famous MMMMeatballs recipe here--also uses Sauerkraut in the sauce. YUMMM!
The greatest meatballs ever....

MMMeatballs (Do NOT make any changes!)

Meatballs: Mix and form into 1 inch balls
2 pounds lean ground beef
3 eggs
1 package (Lipton) onion soup mix
1 cup bread crumbs

Stir together in saucepan over medium heat until well combined.
1 can whole-berry cranberry sauce
1 small can sauerkraut, drained
1/2 cup brown sugar
1 jar (12 oz) chili sauce (Heinz)
12 oz. water (measure using chili sauce bottle)

Place formed balls into a 9 x 13" dish in a single layer. Pour sauce over meatballs. Cook at 350'F for 1 hour (325' if using glass pan).

springfield area, MO(Zone 5b)

I am going to try this recipe, it sounds really good!

Baltimore, MD(Zone 7a)

Do try these--Lily

It makes a lot of meatballs--and they will be all gone
at whatever party you take them to.

When ground meat goes on a good sale--I make up a batch, freeze them single-layer on a
cookie sheet, and then dump them all in a zip-loc freezer bag and put them in my freezer.
All you have to do then is just make the sauce and bake.

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