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

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, HomemadeTags, , , 1 Comment

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