We’re delving into the world of a very unique and versatile spice today as our Ingredient of the Month for February.
It’s OK to be honest with ourselves that there just aren’t many new ingredients of types of produce that are coming on the scene in February. We’re still munching on our sweet potatoes, broccoli and greens, but what if there was something that you could put on those to jazz them up a bit. I’m talking about something with some smoke and spice that keeps your winter meals exciting!
I’m talking about something with some smoke and spice that keeps your winter meals exciting!
Smoked paprika to the rescue!
You might know it as Spanish paprika or paprika’s more dangerous and smoky cousin. Let’s learn a bit more about it and how best to use it!
Tell me more:
Smoked paprika is from Spain and differs from sweet Hungarian paprika (we’re talking about the red spice on your deviled eggs here). This variety is made from pimiento peppers that are dried and smoked over an oak fire. Smoke paprika is a fine powder with a rusty (red-orange) hue.
Where do you buy smoked paprika:
You can buy smoked paprika in most grocery or food stores in the spice aisle. I got my fancy container from my mom (which I think she brought back from Spain). It will be labeled as some variety of smoked paprika, Spanish paprika and/or pimenton.
How do you store smoked paprika:
You should store your smoked paprika with the rest of your spices in a cool, dry place. I keep mine in the front of my pantry (making it easy to grab and use).
How can you use smoked paprika:
It may sound crazy, but it’s hard to think of a savory dish that smoked paprika wouldn’t be good in! It kind of tastes like bacon, so you really can’t go wrong. It really brings out the flavor when you saute it in oil for a recipe, as well.
We love to use it in our “rub” for roasting veg like sweet potatoes, white potatoes, broccoli and onions. It adds a nice smokey quality without being too spicy like cayenne. A little dab will do you here, so just use a sprinkle and adjust as you go. I would bet that it would make a fantastic rub for meats like pork, chicken and fish, as well. Go smoked paprika crazy!
Here are some recipes with smoked paprika to get you inspired:
- Top your white bean hummus off with it OR make the best pimento cheese (baba ganoush, too)
- Kick up your nut mix or snack bars
- Peppers and pork make a great combo
- Use it to spice up your burgers
- Spice up your grilled or baked chicken breasts
- Sprinkle on your roasted, fried or grilled fries!
- Add some spice to your homemade biscuits
How do you use smoked paprika?