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Smoked Sweet Paprika - Spanish (ounce)
$3.25
Paprika is a mild chile from the nighshade family, paprika or Capsicum annuum, coming it at only 100 to 250 SHU on the Scoville Scale. It's not extremely hot, but it does have complex flavors and those smoky undertones that are extremely desirable in dishes that call for that flavor...
Paprika is a mild chile from the nighshade family, paprika or Capsicum annuum, coming it at only 100 to 250 SHU on the Scoville Scale. It's not extremely hot, but it does have complex flavors and those smoky undertones that are extremely desirable in dishes that call for that flavor but don't need heat. Smoked paprika is a forgiving spice, so you may need more than you think to get a huge depth of flavor. It's perfect for those times when you're just looking for some subtle smokiness though! The distinction between "sweet" and "hot" paprika is simply for "sweet" paprika the innards (seeds and veins) are removed.
Paprika is popular all around the world, so it has many names. Arabic speakers call it "filfil hila," Mandarin speakers call it "tian jiao," in French you will hear "piment doux," German speakers say "paprika," in Hindi it is called "deghi mirch" in Japanese "papurika" is the word, Portuguese speakers say "pimentao doce," Russian speakers say "peret kransnij," and in Spanish it is called "pimenton."
This paprika is rich in chile flavor and has complexity and depth thanks to its smoky undertones.
When used with other spices, Smoked Sweet Paprika works well in combination with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary, saffron, thyme and turmeric. A good ingredient to use with beans, in beef and lamb stews, in casseroles, and with chicken. Paprika tastes lovely on meat loaf, vegetables, rice, soups, salad dressings, and egg dishes. Add it to honey to create a meat glaze that will pair well with strongly flavored meats like beef. Paprika also plays well with potatoes, tomatoes, and other nightshade family members.
Country of Origin - Spain
