Spice - Smoked paprika (powder)
Before being a spice, paprika is first a variety of pepper. Paprika , Pepper soft , Pimenton Or Pepper , are some of the names given to this fruit. Picked when fully ripe, paprika is dried for about two weeks in oak smokehouses before being deseeded and then ground by hand with a stone mill.
The taste of smoked paprika is very familiar to us since it is the spice that flavors chorizo and other Spanish cured meats. Its aromas of smoked ham evoke the flavors of barbecue cuisine. Its taste is that of a red pepper, sometimes close to tomato. It finds its place among lovers of good meat as well as vegetarians.
Smoked paprika naturally finds its place in Spanish cuisine: paella and other varieties of rice, Galician octopus or seafood. It is a must for barbecue cooking, and works wonders on a piece of beef. More of a fan of plant-based cuisine, here is your new best ally. Smoked paprika brings touches of smoked bacon or ham for a 100% plant-based dish.
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