Each weekday, we add something new -- and great -- to the shop.
Today: Pimentón de la Vera Dulce from Despaña
Judson asked about
How much paraffin wax should I use for one pound if chocolate?
Each weekday, we add something new -- and great -- to the shop.
Today: Pimentón de la Vera Dulce from Despaña
This is very interesting. What is it made of? Thanks!
Oh, I just noticed it is a type of smoked paprika. Sorry about that...fighting a cold..not to sharp today!
At any moment I can find four types of pimenton in my pantry. Hungarian "paprika" just doesn't measure up.
Always loved smoky paprika. It was a great discovery when I first moved to New York.
Here's a recipe to showcase it's flavor:
Roast Paprika Chicken, Garbanzo Beans and Tomatoes over Couscous
Get the recipe at http://blog.sanuraweathers.com/2009/12/roast-paprika-chicken-garbanzo-beans-and-tomatoes-over-couscous/
I love pimentón and the wonderfully smoky flavor it adds. Sometimes if I don't want to use bacon or chorizo, I add this to mimic the taste. The spicy kind is actually my favorite.
I agree - it's my go-to ingredient (along with chipotle powder) for giving meatless dishes that bacon-y note. And like pierino, I like to keep multiple varieties on hand.
same here, love the smoky flavour loads.
Jen, chipotle powder? why have i not discovered this yet? *sobs*
Shayma - yes, chipotle powder! I get mine from Penzey's Spices.
Merrill is a co-founder of food52.
added about 1 year agoYeah, we kinda noticed that you all love the smoked paprika. Think it may be in the running for "ingredient of the year!"
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