the.com/smoked paprika
the dried pepper that walked through a smokehouse and came out tasting like Sunday barbecue
means A spice made from peppers that have been smoke-dried over oak and then ground into a deep red powder, lending dishes a warm, smoky, slightly sweet flavor.
from Known in Spanish as pimentón, especially the famous pimentón de la Vera from western Spain, where peppers are slowly dried over smoldering oak wood. The word 'paprika' itself traveled a long road: it comes through Hungarian from Serbo-Croatian 'paprika,' a diminutive of 'papar' (pepper), which traces back through Latin 'piper' to ancient Greek 'peperi' and ultimately to an Indian source — even though the chili peppers themselves only reached the Old World after Columbus brought them back from the Americas.
- oak smoked
- Peppers dried over smoldering oak for days
- spanish soul
- Pimentón defines chorizo and paella
- three heats
- Comes sweet, bittersweet, and hot varieties
- no heat needed
- Adds grilled flavor without any fire
- color bomb
- Stains everything a deep brick red
hungarian paprika from szeged — protected designation of origin from szeged, hungary since 1997; traditionally smoked and ground from peppers