This spice is the new darling in our kitchen. We've been adding a pinch or three to everything from scrambled eggs to tomato soup, and we think you should too! Are you already a fan of this spice?
From the Spice Cupboard: Smoked Paprika
Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
You'll sometimes see it called pimenton, smoked pimenton, sweet paprika, Spanish paprika, or any variation of those names, but you can always recognize this spice by its deep red color and powerful smoky aroma. Unless the packaging indicates otherwise, it's not typically a hot spice - in actuality, the spice itself is quite mild and sweet.
The real draw for us is the smoky quality. Even just a little of this spice adds an incredibly seductive smoky flavor and aroma to any dish. Traditionally, it's used in making chorizo sausage and many paella recipes. We also like it in stews, with potatoes, in dry rubs for any meat, and in egg dishes. It would be really fantastic in homemade barbecue sauce.
Honestly, we haven't come across a savory recipe yet that we couldn't imagine sprinkling with a little smoked paprika!
A little goes a long way with this spice and we think the smokiness can sometimes get a little overpowering. When experimenting with it in a new dish, start off with a half teaspoon and work your way up from there.
We've seen this spice in jars at Whole Foods and in the bulk spice bins at our local co-op for $2-$5 per ounce. If you have trouble finding it, you can also order online from a place like Penzeys.
How do you like to use this spice?
Related: Cooking with Tea: Smoky Lapsang Souchong
(Image: Flickr member Foodista Blog licensed under Creative Commons)
Tags
Ingredients - Pantry, Seasonings, spice cupboard, paprika, flavor booster, Spanish paprika, build flavor, pimenton, smoked paprikaRelated Links
- Pantry Organization: Storing Many Half-Empty Bags in One Large Container
- Quick Tip: Chop Chocolate with a Serrated Knife
- Good Question: What Can I Do With Bulgur Wheat?
- What's the Difference? Half-and-Half, Light Cream, Heavy Cream, and Whipping Cream
- Ingredient Spotlight: What Can You Do With Peanut Butter?
Share
Comments (13)
Weekly Email
Top Posts
Top Recipes
- Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
- Two Cocktails for Thanksgiving
- Vegetarian Thanksgiving: Nutloaf! And Leftover Nutloaf!
- Recipe: Ginger Pumpkin Pie with Graham Cracker Crust
- DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!)
Top Tours
- Joe and Kristin's Warm and Cozy Craftsman Kitchen
- Before & After: Kelly Moseley's Calming Austin Kitchen
- Rachel's Busy Single Girl's Kitchen
- Kitchen Gallery: White, Bright, and Clean
- Karen's White and Green Urban Cottage Kitchen
© 2009 Apartment Therapy
I like to roll a log of chevre in smoked paprika (and sometimes another in minced dill) and serve with a knife and crackers as a party finger food.
view EmilyS's profile
I have smoked paprika in hot and sweet versions. I put it on pretty much everything (popcorn, greens, chickpeas, scrambled eggs, sardines, feta cheese -- the list goes on and on).
view heather77's profile
I sprinkle it on open faced "chicken" salad sandwiches.
view Pipsqueak's profile
Yes! I definitely put it in everything... mashed sweet potatoes, chili, enchilada sauce, burgers, bacon-wrapped pork tenderloin, everything. That smoky flavor gives everything nice depth.
Also key in my roasted pepper and feta dip:
http://simmerblog.typepad.com/my_weblog/2009/04/the-power-of-the-dip-1.html
view jm chen's profile
one of my favorite spices!
beware, pimenton can be quite hot.
try it in an aioli.
view art's profile
I like it on home-popped popcorn, mixed with a little Parmesan cheese, olive oil and a pinch of salt.
view mipiacekate's profile
Smoked paprika is a must for vegetarians who miss bacon and other smoked meats in their soups and stews. I used it just this past weekend when I made 5 gallons of black-eyed pea soup for my local meditation center. It took about 1/2 cup of paprika (and an equal amount of dried, pan-toasted oregano) but the soup was delicious: warm and smokey, perfect for a quiet, rainy-day lunch.
view Dana V's profile
If you can find the Hungarian paste in tubes, it's much tastier.
view FantasticMrFaux's profile
There's a recipe for pork roast and romesco in this month's Bon Apetit that is fan-tastic. The roast is rubbed in smoked paprika and it seriously was so, so good.
view meleyna's profile
It's a main ingredient in a dry "rub" I use when pan grilling tilapia fillets...smoked paprika, regular chili powder, dry oregano and cumin. Delish. Always have it in the pantry.
view 39520expat's profile
I've tried to like it, but to me it always tastes very "meaty", like bacon. Have to try a recipe that showcases it to advantage.
view mschatelaine's profile
Pimenton is a life saver. It adds that nice smokey-cooked-for-hours richness to everything you sprinkle it in.
I like to add it to collards to give them a rich flavor: http://www.clovesandcream.com/2009/03/crispy-chicken-savory-collards.html
view cloves and cream's profile
I use it to season chicken. When I don't have fresh herbs or run out of onions I mix it with onion powder and celery salt. Yummy. Also great for sprinkling over potato wedges to get that gorgeous glow. And I chuck in lots when I make what my family refer to as my "speedy spanish paella" rice with arborio rice, tinned toms, red peppers and onion.
view Mel265's profile