Smoked paprika is an exquisite seasoning, loved in many countries of the world. She first appeared in sunny Spain, and today it is produced in Latin America, Asia, India, the countries of the Mediterranean coast.
What is smoked paprika?
Ripe paprika fruits are first dried and smoked in a smokehouse on oak chips, and then crushed and ground into powder. In this form, this spice enters the shelves of shops around the world. It has a stunning appetizing color - golden red. And its aroma goes well with meat, vegetables and everything that is supposed to be grilled. Real smoked paprika is divided into three groups: sweet, slightly spicy and very hot.
What is it eaten with?
When ground, this seasoning diversifies and improves the taste of borscht and stew, gives wonderful notes to roast, bigus, lecho and sauté. It is incredibly good for fish and meat marinades. It can be added to sauces vegetable casseroles, adjika, sauces.
If you like spicy, you will definitely like smoked paprika marked "Pikant". Just keep in mind that this seasoning tends to lose flavor, so try to buy as much of it as you can use in one year. Sweet smoked paprika will appeal even to children. It is this variety that is part of the world famous BBQ sauce. A variety of medium spiciness is often added to sausages. Sometimes the product owes its taste and color to this seasoning.
Homemade smoked paprika
Few people know how to cook this seasoning at home. After all, it is something purchased in our area is not particularly common. In fact, the method described below can be very useful for those who appreciate everything natural and like to cook deliciously. Is there a smokehouse? Well then, it's quite simple. Pour the wood chips on the bottom, spread the peppers cut in half on the grate and smoke for three days. Time depends on the degree of maturity and juiciness of the fruit. Be sure to turn the halves occasionally to ensure they cook evenly.
You can also use the grill. Put the peppers over the coals, close the lid, set the temperature to 50-60 degrees and follow the process. You can also smoke peppers over a conventional gas stove. Just tie them by their tails to a strong thread and hang them over the hob. Of course, the smoked paprika obtained in this way will not have the aroma of a fire, but in the absence of alternatives, this method is also not bad. For those who live in the countryside, there is another great way to do this: smoke paprika in the smoke of a fire. In any case, after drying and smoking, the pepper must be ground into powder.
"Smoked paprika" in a slow cooker
You can cook such a very unusual dish of the same name. To create delicious original snack we need four peppers, an incomplete glass vegetable oil, a few cloves of garlic, vinegar, salt and spices.
Add a handful of sawdust to the charring bowl. We put the peppers on the grate and set the timer knob to 40 minutes. We select the “Hot smoked” mode. When the peppers are smoked enough, put them on a dish and pour the marinade from oil, vinegar, herbs and garlic. This smoked paprika is good both cold and hot.
No, my pen will not tire of singing odes to spices from Simpli. And this seasoning for me is a wonderful miracle, changing the character and “raising” the taste of any dish. From sandwich to stew.
10% discount until Wednesday, June 21, plus 10% on a basket of $ 60 until Monday evening with a promo code SummerRU.
V In this review, I will change the traditional writing sequence and first talk about your impressions.
P This miracle arrives in a traditional Simpli jar, under a plastic screw cap with holes of different sizes. 
P the powder is small, powdery, but does not stick together and does not gather into lumps. Smells like smoked paprika. And nothing more. And the taste is the same. Someone does not feel paprika and feels only smoked meat, well, everyone has different receptors. The smell and taste are absolutely natural, pleasant, without the slightest chemistry. The seasoning is not burning, a little spicy, and at the same time the taste is very bright.
P When added to any dish, it gives a smoky flavor and aroma. In my experience, it is better not to heat it for a long time, because the smell weakens. If you add paprika at the end of cooking, you will need less paprika.
TO Simpli's Roasted Paprika is a great natural alternative. liquid smoke”, consisting of water and chemical compounds. I do not even want to delve into its composition here. So if you want to indulge in smoky-flavored dishes or change the taste of a familiar meal, consider smoked paprika.)
And the word of the manufacturer.
Certified Organic by QAI
Certified Organic by the United States Department of Agriculture (USDA)
CAS
WITH A sweet yet sassy cousin of the chili pepper, paprika is used to add a warm, natural color and slightly spicy flavor to soups, stews, cereals, and a variety of appetizers.
Botanical name: Capsicum annuum L. var. annuum, Capsicum annuum
Also known as red sweet or capsicum, paprika (Capsicum annuum) is larger and much weaker than chili pepper. An herbaceous annual plant that grows to a height of 20 to 60 inches, sometimes woody at the bottom, the leaves are dark green above and lighter below. The flowers are white, the fruits are green at first, then turn red, brown or purple; red fruits are harvested as paprika.
O The natural paprika looks fresh and green, while the Spanish variety is more pungent and the Hungarian variety is brighter. Although Spanish and Hungarian paprika have become more similar to each other, since today Hungarian peppers are crossed in such a way that they taste like sweeter Spanish peppers. However, they still look different; Hungarian and domestic peppers are more pointed, while Spanish ones are smaller and rounder. Hotter paprika is usually made by adding cayenne pepper to the powder to increase the heat.
Recommendations for use.
A Rich in color, richly sweet paprika is a great condiment to have on hand at all times. Use it to add charming color and slightly tangy sweetness to any dish. Try it with cheeses and spreads, appetizers, salads, egg dishes, marinades and smoked meats. Add it to the flour used to dust poultry, meat dishes and seafood, and also add to salad dressings where it will impart color and work as an emulsifier (combining oil and vinegar). Spanish, Turkish and Portuguese soups, stews and casseroles depend on paprika, as does Indian tandoori chicken. Paprika is traditionally used in Hungarian goulash, paprikash, meat products and hot sausages.
Bon Appetit!
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Some time ago, new items appeared in Myasnov stores - 3 types of Spanish paprika: sweet, smoked and spicy. The presentation of new products was even devoted to a separate e-mail distribution. I simply adore all kinds of seasonings and spices, and therefore, immediately following the links in the letter, I went to study the information. The descriptions of each species are very beautiful. Immediately there is a desire to buy them all three. But the price is 185 rubles. - for a tiny but nice jar of an unknown spice (on the site the weight is indicated somehow interesting for a bulk product - 0.075 l), this impulse is holding back - and suddenly it will not be to your taste. Therefore, I was in no hurry with the purchase, but every time I came to my Myasnov and waited for my turn to be served, I looked at these charming babies "with polka dots", catching myself thinking that someday I would buy them all anyway.
Myasnov seemed to have sensed my indecision and one day decided to give me the opportunity to get acquainted with one of the options as a #gift. On one of the weekends, Spanish paprika Pimenton smoked ground was distributed free of charge. I could not miss such a good chance and brought home a mini-version - a bag in which there were 25 grams of ground paprika.
There is only one label on the bag, but everything is written on it. In the beginning - where this paprika comes from and where it can be used. Next - the composition, in which there is nothing but the actual ground paprika. Then - food and energy value, expiration date and storage conditions. Not just the manufacturer is indicated, but its exact location in Spain. There is information about the distributor and packer. In general, everything is in order.
On the reverse side, the bag is transparent and nothing prevents you from seeing what Pimenton Ahumado is.
In nature, this is such a beauty - a bright powder of the finest grinding.
And what a flavor, mmm! Not just a smoked note, but a haze shrouded in a light cloud.
After opening the sachet, I immediately poured all its contents into a glass jar with a tightly screwed lid. When I open it, I always take a few long breaths first to get a short session of the most pleasant aromatherapy. The salivation process begins immediately. And I open a jar often, because I use Pimenton Myasnov in almost all first and second courses. Smoked ground paprika hasn't ruined the taste of any of them yet. I'm just adjusting the amount. I add more to all kinds of minced meat, and quite a bit to cereals and pasta. The amount also depends on whether I use other spices. Smoked flavor can be obtained either rich or subtle, refined.
The powder is used very economically. Therefore, now I know for sure that when it ends, I will definitely buy not only the same smoked paprika, but also sweet and spicy, in cute jars. If you like the smoky flavor of foods, I recommend trying this Spanish paprika.
A sweet yet sassy relative of the chili pepper, paprika is used in cooking to add a warm, natural color and a slight spicy flavor to soups, stews, cereals and various types snacks.
Botanical name: Pepper or allspice, paprika (Capsicum annuum) is larger and much milder in taste than chili. As an annual herbaceous plant reaching 20 to 60 inches in height, paprika sometimes has a woody base and the surface of its leaves is dark green with a lighter underside. Its flowers are white, and the emerging fruits are green, becoming red, brown or purple-red as they ripen; red fruits are grown under the name "paprika".
Cultivated paprika has a fresh grassy flavor, while the Spanish variety is more spicy and the Hungarian variety is brighter. Although Spanish and Hungarian varieties of paprika now differ little from each other, since the Hungarian variety is cultivated in such a way that its fruits are sweeter, like their Spanish counterparts. Although they appearance still different; the fruits of the Hungarian and cultivated varieties are more elongated, while the Spanish ones are smaller and rounder. A spicy paprika seasoning is made by adding cayenne pepper to it to give it a punchy flavor.
*Ethylene oxide (ETO) is a disinfectant chemical widely used in the spice industry that is never used by Frontier.
Directions: The flavor and color of paprika comes out when heated. It quickly burns and turns brown and begins to taste bitter. Therefore, try not to cook it for too long (for example, in a pan).
How to use: Very sweet paprika with rich color is a great spice to have on hand. Use it to give any dish a beautiful color and a slightly pungent sweetness. Try it with cheeses and pastas, appetizers, salads, egg dishes, marinades and smoked meats. Add to flours used to coat poultry, meat and seafood and include in salad dressings where it will add color and work as an emulsifier (combine the oil and vinegar). In Spanish, Turkish and Portuguese soups, stews and casseroles, paprika is a key ingredient, as is the case with Indian tandoori chicken. Paprika is traditionally used in Hungarian goulash, paprikash, meat products and in spicy sausages. You will find it in chili powder blends too.
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Smoked paprika is a very popular ingredient in many meat sauces and marinades. However, it is almost impossible to get it on the shelves of domestic supermarkets. Today we will find out if you can cook smoked paprika yourself.
Smoked paprika: where does it come from?
The homeland of smoked paprika is South America. However, today the production of this spice is put on the conveyor in many countries (USA, Mexico, Spain, India).
Smoked paprika is made from various varieties of sweet paprika. Ripe peppers are first harvested by hand and then dried. Now the fun begins. The collected paprika is sent to special two-story dryers. On the first floor, oak logs are slowly smoldering, and on the second floor, pepper is saturated with these aromas. Peppers are smoked for a long time, sometimes this process stretches for two weeks. Dried and smoked peppers are ground and packaged.
smoked paprika has a very concentrated "smoky" flavor, so paprika goes especially well with meat dishes, smoked ribs, it is present in marinades and the famous BBQ sauce. The spice not only adds spice and piquancy, but also colors dishes in red-orange color due to natural coloring pigments.
Interesting fact: smoked paprika is used in the manufacture of the famous Spanish chorizo sausages, thanks to which they acquire their spicy taste and reddish burgundy.
According to the degree of spiciness, smoked paprika is divided into sweet (Dulce), semi-sweet (Agridulce) and spicy (Picante).
How to cook smoked paprika at home?
Smoked paprika at home will not be easy, but it is quite possible. If you have a smokehouse, then you just have to add the wood chips for smoking, lay out the pepper and smoke it for at least an hour. At the same time, the temperature should not rise above 70 degrees, and the paprika itself needs to be turned over from time to time so that the pepper is smoked from all sides.
You can cook homemade smoked paprika using the grill. After the next barbecue, do not rush to throw away the coals. Place a container with wood chips on the bottom of the grill, put a grate on top on which the paprika will be smoked, and cover the grill. Make sure that the temperature is approximately the same throughout the smoking phase.
If you do not have a grill, you can smoke paprika in a regular saucepan. To do this, put the wood chips for smoking on the bottom of the pan, cover it with foil and place a round grill with peppers. Cover the grate with a kitchen towel, close the lid and put on a small press. Homemade smokehouse is ready.
Most likely, the taste of real smoked paprika and home-cooked paprika will be very different. If you decide to bring a jar of smoked paprika from your next trip abroad, remember that the aroma of this spice quickly disappears, so you need to use it within a year.
