Paprika, Smoked Spanish, Hot
This popular ground pimenton’s true Spanish name is Pimenton De La Vera, picante. These mildly hot red peppers indigenous to Spain are dried over an oak burning fire for weeks to produce a hot, smoky flavor. The popularity of this paprika seems to be growing rapidly among chefs today and is used commonly in Spanish, Mediterranean and Middle Eastern cuisine.
No one pepper is used to make paprika; it is made from a number of different red peppers.
Used in dishes with chickpeas, spinach, potatoes, stews and beans, this adds just the right amount of smoky hot flavor and great color. Try using it on beef, chicken, pork, fish, vegetables, potatoes, in chili powder or barbecue rubs.