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

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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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