Smoked Paprika

Whether in the form of Hungarian paprika or Spanish pimenton, you want to get some smoked capsicum annuum into your cooking life. The powdered form of the slender red pepper plays a big role in Turkish, Spanish, Portuguese and Moroccan cuisines, but it works great wherever you need a delicate hint of smoky spice. Pimenton is rated from dulce (sweet), agridulce (medium) to picante (hot). But even the hottest plays nicely with winter stews or mixed with cumin and coriander for chile rub or smoked brisket.

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