At 10:30 AM 5/28/2002 -0500, Rachael Lininger wrote: >When one is cooking with paprika, how does one decide whether to use >sweet or half-sharp? Actually, that's pretty easy. If you are *cooking* you use the sweet. If you are *seasoning* you use the half-sweet or hot. Sweet is used like curry, by the tablespoon, as an ingredient. A little bit of either of the others can be used to add some bite. Hot is wonderful for sprinkling on eggs.