We've got a new spice favorite in our house: Smoked Paprika. Wow, this is a great new flavor for us and resides proudly on the dinner table between the salt and pepper chickens. I indulged in a bottle to use in a recipe I have yet to make, but in the meantime we've been sprinkling this smoky, earthy sweet pepper spice on lots of things: omelettes, baked and boiled potatoes, pasta, and salads.
Smoked Paprika is no mere red dust, like the plain old paprikas one uses to adorn deviled eggs and other pale edibles, but has a wonderfully rich taste. Don't be the last foodie on the planet (or is that me?) to investigate this delightful addition to the spice cabinet. I'd love to hear about other uses for my new favorite spice if others are as enamored as I am.
11 comments:
Welcome to the dark side of smokey goodness Rachel!
We have three or four different kinds here at home...love them!
Add some to your marinades...instant BBQ. I love it where you might use something like bacon but want a veggie or vegan alternative. It is so good, you'll find ways of using it everywhere (within reason of course!)
Oooh - I'll have to pick up some at the local spice shop! Thanks for sharing :)
Hi Rachel,
Thanks for stopping by by blog. Hope you love your new dehydrator. I believe I had gotten my money's worth after my first season of sun dried tomatoes, 19 years ago.
I'd suggest an all day test run for your first attempt. Then you can keep an eye on things. When you see how long your tomatoes need, then you can decide if it will be okay to leave them overnight. To slow down the process, I fill the bottom layer with full size Roma tomatoes, cut in half.
I have paprika peppers in my garden this year. I'm going to dry them and grind them myself. I'm hoping for a flavorful sprinkling.
If you get a chance to get some from a Penzeys or order online from Seattle's world spice merchants, you'll be thrilled with the flavor. Bulk spices are almost always far better quality than jarred. That said, this stuff is fantastic in hummus or white bean spread, made into a butter and brushed onto grilled tofu, and tossed with freshly roasted cashews and almonds.
When I was first introduced to smoked paprika, years ago, I wanted to put it in everything! I've toned that down since, but I'm still enamored of it. In paella, in tuna salad, rubbed onto chicken... it's wonderful stuff.
Debs
Food Is Love
Sorry, I forgot this was a meat-free blog; didn't mean to offend anyone with meat/smoked paprika suggestions. It's great in vegetarian paella.
And actually, I've been curious about using a bit of it in dishes that are traditionally flavored with a bit of smoked or cured meat. It might add a bit of the intended flavor, while keeping the dish vegetarian.
Debs
Food Is Love
Hi Rachel! I love smoked paprika. I personally can't imagine tuna salad without it.... fresh tuna, chopped tomatoes, mushrooms, green peppers, (or asparagus, when it's in season) some salt, a dash of pepper, enough sour cream to make things wet... and a healthy dose of smoked paprika... served over romaine... it's to die for.
I have two boxes of smoked paprika, sweet and hot. Sweet when I'm cooking for others and hot when it's just for me. I really like it in southern style collard greens. You can make them smoky and authentic tasting without adding any meat.
You mean there's more than one kind of smoky paprika goodness? Oh man....
Thanks for all the great ideas for using my new favorite spice, I really appreciate it. Keep 'em coming!
I have only discovered smoked paprika in the last few years and find it is wonderful to add depths of flavour - after a rocky start with it of being too heavy handed, I have had a great success with it in macaroni cheese, split pea soup, and a sweet potato and bean dip, plus in a potato bread but not sure about GF versions of this one
We LOVE smoked paprika and use it almost daily!! I add it to nearly everything!!
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