I discovered this smoky spice a few years ago, and it looks like I’m not the only one! According to McCormick, sales of their smoked paprika have gone up 300% since it debuted three years ago. It also made the cut in our "light" issue as one of our favorite ways to add flavor without fat or calories. Smoked paprika is...made from sweet red peppers that have been smoked over wood planks until they absorb the deep flavor. You might recognize smoked paprika as the signature flavoring of dried chorizo. I like to use it to add a savory, almost bacon-like flavor to meat-free dishes like bean chili, sautéed kale, or quinoa with spinach and chickpeas. But, it’s also great with meat, like in our Spanish-Style Meatloaf. Have you tried smoked paprika? How do you use it?
January 7, 2011
smoked paprikaPosted by Merritt Watts
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.