No. 5014 - Smoked Spanish Paprika
THE ONLY PAPRIKA POWDER YOU’LL EVER NEED!: The Spice Lab Smoked Paprika Spice adds an incredible layer of mild heat and flavor to meat, chicken, seafood, eggs, and vegetable dishes.
LEVEL UP YOUR DISHES: Discover how smoked paprika livens up your favorite dishes as it has a bright red color to make an amazing garnish.
USES: Commonly used in ribs, chicken, salmon, paella, deviled eggs, Spanish tortilla, potato salad, sautéed shrimp, tomatoes, stews, soups, potatoes, cheeses, or used as a flavoring for meat rubs.
FLAVOR: Sweet paprika provides a sweeter flavor to calm down the heat, but smoked paprika will add a delicious, subtle smokiness.
TASTE: Smoked paprika powder doesn’t have that much heat instead its flavor is smokey.
Paprika is a spice that is made by drying and grinding either sweet or hot red peppers (Capsicum annum). Although popular today in many parts of the Americas, Central, and Eastern Europe, Paprika was first produced in Spain in the 16th century, after pepper explorers brought back pepper plants from the Americas. Our smoked sweet paprika is of the mild variety. Its smoky flavor comes from drying the elongated, dark red peppers in an oak wood-burning oven before grinding. Paprika is packed with health benefits. It is rich in vitamins A, E, B6, and C (more vitamin C, by weight, than citrus fruit), as well as a small amount of capsaicin, the active compound in chile peppers that creates their heat. Capcaisin has been shown to relax blood vessels, which can help lower blood pressure. Paprika is a key ingredient in several iconic dishes of Central and Eastern Europe. Spanish "patatas bravas," (spicy potatoes) are a traditional tapas dish made with a spicy paprika sauce. Paprika also provides the color and flavor for one of the national dishes of Hungary, "goulash," a flavorful meat stew. In the United States, paprika is often used as a garnish, sprinkled on top of dishes such as deviled eggs to impart color and subtle flavor. However, its flavor becomes more vibrant when gently heated in oil. It is a popular seasoning in sausages, such as chorizo, because it imparts vivid color and a smoky, sweet flavor.
|Latin Name||Capsicum Annuum|
|Shelf Life||10 Years|
|Packed||United States of America|
|Common Uses||Lends rich red color and subtle smokiness to cream-based sauces and soups. A delicious complement to poultry, pork and shrimp. Add to stews featuring beans, lentils, sausage, chicken, shrimp or other seafood for a deep, complex flavor component. Adds sweet pepper flavor and color when sprinkled over deviled or baked eggs. Add to vinaigrettes or infuse into olive oil and use to dress salads.|