Profile: This pimentón is a spicy smoked paprika from Spain. At work, vivacious. At home, sensual smoldering It combines both worlds.
Spanish smoked spicy paprika This intense smoked Spanish paprika powder may surprise you. This is great in braises and stews. It also works well with deviled eggs and sipping chocolate.
Paprika has a more convoluted history and classification than any other spice. Paprika is manufactured from the Capsicum annuum plant. This pepper comes in dozens of chilli and bell types. They're all the same species genetically. (Consider how all humans are human, but look completely different.)
Paprika was used by the indigenous peoples of North and Central America as a food and a dye. The plant was brought back to Spain by Spanish explorers together with tomatoes, potatoes, and other crops. The Spanish – notably the poorer classes, as the rich despised the heat of paprika – began utilizing the seeds in cooking.
The seeds travelled from Iberia to Turkey, via the Ottoman Empire, and into Europe, Balkans, and Russia. It later endeared it to India and the Middle East. The Spanish smoked it, the Turks preferred stronger variants, while the Hungarians preferred sweet and mild. But paprika is mostly grown in Hungary and Spain, with the US coming in third.
|Ingredients:||Dried red peppers.|
|Shelf Life:||2 Years.|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||This deep red paprika goes well with stews, egg dishes, rice meals, poultry, shrimp, steamed vegetables, and rice dishes. Also great with a cream sauce or soup.|
|Cuisine:||Cajun, Hungarian, Indian, Middle Eastern, Moroccan, Spanish, Turkish|
|Country of Origin:||Spain|
|Taste & Aroma:||Smoky, Hot|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|