Smoked paprika

I’m obsessed with smoked paprika right now. I’m putting it in and on everything: roast chicken, hummus, and Cheryl’s roasted eggplant dip.

Paprika is made by grinding up red bell peppers. It’s usually associated with Hungarian cooking, as it plays a central part in goulash.

I prefer smoked Spanish paprika. It’s a little less spicy, and the smokiness is really subtle. It wends its way through dishes and makes things taste like mellow summer days by the barbecue. I love Chiquilin brand smoked paprika (“pimenton ahumado”), which you should be able to find in most specialty stores in Vancouver.

Chiquilin smoked paprika


One response to “Smoked paprika

  1. it’s made by grinding up bell peppers? wow, i had no idea. you learn something new every day.

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